Delicious brownie topped with vanilla marshmallow and drizzled with melted chocolate. These marshmallow brownies are the double-decker dessert sure to impress!
Preheat oven to 180 degrees celsius.
In a bowl combine the coconut oil, rapadura sugar, vanilla, eggs and salt. Whisk.
Add the rest of the ingredients and mix well.
Bake for 15 minutes. Remove and cool in the refrigerator - make sure the brownie has cooled completely before adding the marshmallow.
Before adding the marshmallow, slice the top of the brownie (approximately 1 mm) off. This will not be used for this recipe - you can eat it or save it for a sweet snack!
Bloom the Gelatin by pouring half of the water on top so that it is just covered and stir with a spoon. Let sit for 5 minutes.
While the gelatin is blooming add the rest of the water, the maple syrup and vanilla into the Thermomix. Set to 37 degrees on a low speed for approximately 1 minute or until the liquid reaches 37 degrees.
Add the bloomed gelatin and stir until the gelatin has completely dissolved.
When the temperature has dropped below 37 degrees blitz for 10 minutes on speed 4. The mixture should be quite thick, if it is still a little runny it may need another couple of minutes.
Spoon the marshmallow mixture onto the brownie and return to the refrigerator to set for approximately 30 minutes.
Bloom the Gelatin by pouring half of the water on top so that it is just covered. Stir with a spoon. Let sit for 5 minutes.
Heat a pot over a low heat. Add the water, maple syrup and vanilla. Stir.
Remove from the heat and add the Gelatin mixture. Mix until completely dissolved. Set aside to cool.
Transfer mixture into a food processor and blitz on a medium speed for approximately 10 minutes or until the mixture becomes thick.
Spoon the marshmallow mixture onto the brownie and return to the refrigerator to set for approximately 30 minutes.
Heat a pot over the lowest heat. Transfer the cacao chips into the pot and remove from the heat. Stir until completely melted. Set aside to cool completely.
Remove the slice from the fridge and cut the edges to neaten up. Cut into 12 pieces and drizzle the melted chocolate over each.
Store in the refrigerator.
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Ingredients
Directions
Preheat oven to 180 degrees celsius.
In a bowl combine the coconut oil, rapadura sugar, vanilla, eggs and salt. Whisk.
Add the rest of the ingredients and mix well.
Bake for 15 minutes. Remove and cool in the refrigerator - make sure the brownie has cooled completely before adding the marshmallow.
Before adding the marshmallow, slice the top of the brownie (approximately 1 mm) off. This will not be used for this recipe - you can eat it or save it for a sweet snack!
Bloom the Gelatin by pouring half of the water on top so that it is just covered and stir with a spoon. Let sit for 5 minutes.
While the gelatin is blooming add the rest of the water, the maple syrup and vanilla into the Thermomix. Set to 37 degrees on a low speed for approximately 1 minute or until the liquid reaches 37 degrees.
Add the bloomed gelatin and stir until the gelatin has completely dissolved.
When the temperature has dropped below 37 degrees blitz for 10 minutes on speed 4. The mixture should be quite thick, if it is still a little runny it may need another couple of minutes.
Spoon the marshmallow mixture onto the brownie and return to the refrigerator to set for approximately 30 minutes.
Bloom the Gelatin by pouring half of the water on top so that it is just covered. Stir with a spoon. Let sit for 5 minutes.
Heat a pot over a low heat. Add the water, maple syrup and vanilla. Stir.
Remove from the heat and add the Gelatin mixture. Mix until completely dissolved. Set aside to cool.
Transfer mixture into a food processor and blitz on a medium speed for approximately 10 minutes or until the mixture becomes thick.
Spoon the marshmallow mixture onto the brownie and return to the refrigerator to set for approximately 30 minutes.
Heat a pot over the lowest heat. Transfer the cacao chips into the pot and remove from the heat. Stir until completely melted. Set aside to cool completely.
Remove the slice from the fridge and cut the edges to neaten up. Cut into 12 pieces and drizzle the melted chocolate over each.
Store in the refrigerator.
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