Sky High Marshmallow Brownies

You will love these marshmallow brownies. There’s no question about it. How could you not love a gluten free dessert that combines two...

Ingredients:

For gluten free brownies:

1. 7 oz (200 g) 70% dark chocolate (dairy free chocolate for dairy free version)
2. 4/5 stick (90 g) unsalted butter (or 1/4 cup / 60 g coconut oil for dairy free version)
3. 1/2 cup (100 g) caster sugar
4. 3/8 cup (30 g) cocoa powder
5. 3 medium eggs room temperature
6. 1 tsp vanilla extract
7. pinch of salt
8. 1/2 tbsp instant coffee in 1/2 cup boiling hot water
9. 1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
10. 1/4 tsp xanthan gum

For marshmallow meringue frosting:

1. 4 medium egg whites
2. 3/4 cup (150 g) caster sugar
3. 1/4 tsp cream of tartar
4. 1 tsp vanilla extract

You will also need:

1. 8 x 8 inch square baking pan at least 2 1/2 inch deep
2. baking thermometer
3. melted dark chocolate for drizzling (optional)

Instructions:

For gluten free brownies:

1. Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
2. In a bowl above simmering water, melt together the dark chocolate and butter.
3. Once melted, allow to cool until warm.
4. Add caster sugar, cocoa powder, eggs, vanilla extract and salt to the melted chocolate-butter mixture and mix until everything is evenly incorporated.
5. Add the hot coffee and mix well.
6. Sift together the gluten free flour and xanthan gum, and add them to the brownie batter.
7. Mix until everything is evenly incorporated and no flour clumps remain.
8. Transfer to the line baking tray and smooth out the top.
9. Bake in the pre-heated oven at 350 ºF (175 ºC) for about 20 minutes or until an inserted toothpick still comes out slightly dirty.

For full recipe and instructions please visit: theloopywhisk.com

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