Marshmallow Brownie Slice

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Have you ever wondered how amazing a brownie and a marshmallow would be together in slice form? Well wonder no more!! This marshmallow brownie slice is next level decadence, with a fudgy brownie base topped with a fluffy vanilla bean marshmallow and to finish it off, a thin layer of chocolate, sprinkled with freeze dried raspberries. It's simple in flavour but such a good pairing and perfect brownie to marshmallow ratio too.

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What equipment do I need to make marshmallow brownie slice?

• 8"x8" square slice or cake tin

• Baking paper

• Microwave

• Stove

• Medium saucepan

• Mixing spoons

• Bowls

• Oven

• Stand mixer

• Digital Thermometer

• Small palette knife

What ingredients do I need to make marshmallow brownie slice

• unsalted butter

• granulated sugar

• vanilla bean paste

• all-purpose flour

• self raising flour

• cocoa

• eggs

• dark Chocolate Chips

• salt

• caster sugar

• water

• egg white

• gelatine sheets

• vanilla paste

• dark chocolate

• vegetable oil

• Freeze dried raspberries (optional)

Some tips and tricks before you get started

• Have all your ingredients weighed and ready to go before starting.

• Make sure the brownie is completely cooled before adding the marshmallow. To speed up the process, you can pop the brownie in the fridge once it has cooled down a little bit.

• Do not over whisk the marshmallow, the longer it is whisked it will start setting as it cools and will be more difficult to spread on top of the brownie. The bowl still needs to feel warm when you are ready to spread it on to the brownie.

• Use a sharp knife to cut the slices. Warm it under hot water and clean with each cut, that way you will end up with clean slices and the warmth from the blade will glide easier through the set chocolate and marshmallow.

• A substitute for vegetable oil can be canola oil or coconut oil.

• Freeze dried raspberries aren't super necessary but it just adds a slight tartness to the slice. Alternatively, another freeze dried fruit will work too.

Storage.

The marshmallow brownie slice will last up to 5 days in an airtight container, but is better eaten within the first 2 days.

Marshmallow Brownie Slice

Makes 16

Time: 1hr 30 mins + cooling and setting time

Ingredients

Brownie

125g unsalted butter

250g granulated sugar

1 tsp vanilla bean paste

50g all-purpose flour

50g self raising flour

40g cocoa

2 eggs

120g dark Chocolate Chips

1 tsp salt

Marshmallow

200g caster sugar

125ml water

1 egg white

3 gelatine sheets

1 tsp vanilla bean paste

Chocolate top

180g dark chocolate

1 tsp vegetable oil

Freeze dried raspberries (optional)

Instructions

1. For the brownie pre- heat oven to 160°C (320°F) and line a 8" x 8" square tin with baking paper

2. In a microwave proof bowl, add the butter and the sugar and microwave in 30 second bursts until melted.

3. Add in the vanilla and whisk until the mixture becomes shiny. (It doesn't matter if the sugar isn't fully dissolved)

4. Add the eggs one at a time and whisk together until the eggs are fully incorporated

5. Add the flour, cocoa, salt, and chocolate chips and mix until fully incorporated

6. Pour the brownie mix into the prepared tin and smooth the mix out making sure it is level.

7. Bake for 20mins-25 mins. When a skewer is inserted it should have a few sticky crumbs on it but not covered in wet batter.

8. Remove from oven and allow to cool completely before adding the marshmallow.

9. For the marshmallow, combine sugar and water in a small saucepan and bring to the boil until it reaches 120°C (248°F)

10. While the sugar is boiling, bloom the gelatine sheets in a bowl of cold water.

11. When the sugar gets to 117°C(243°F), in the bowl of a stand mixer whisk the egg whites on high.

12. When the sugar gets to 120°C(248°F) reduce the mixer speed to low and slowly stream in all of the sugar.

13. Squeeze the excess water from the gelatine sheets and then add into the meringue. Add in vanilla.

14. Whisk on high for approx 5 minutes until the bowl is still slightly warm and the marshmallow is still quite loose.

15. Pour the marshmallow on top of the cooled brownie and use a palette knife to spread it out evenly. Cover the tin with cling film and allow to set for a minimum of 2 hrs or overnight.

16. Once the marshmallow has set melt together the chocolate and oil in a glass or microwave proof bowl in the microwave in 30 second bursts until melted. Stirring in between bursts. Alternatively he double boiler method will work too.

17. Pour the melted chocolate over the marshmallow and spread it out evenly using a palette knife. To remove any large air bubbles from the chocolate gently tap the tin on the bench.

18. (Optional)When the chocolate has set slightly, sprinkle over freeze dried raspberries.

19. When the chocolate has set completely. Remove the slice from the tin by lifting it out by the baking paper. Using a hot sharp knife cut the slice into 16 pieces, cleaning the knife between cuts.