"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Friday, March 22, 2013

chocolate marshmallow brownies

I love sugar. And chocolate. This concoction of cake brownies and meringue results in a chocolaty, crispy deliciousness with a diverse and delectable texture profile.

Yield: 16 brownies
120 calories per brownie
Active time: 5 minutes
Total time: 105 minutes

the brownies
1/2 cup butter
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

the meringue
1/8 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
1/3 cup sugar

1. Melt the butter in a microwave safe container, about 90 seconds. (Think melted, not boiling or bubbling.)
2. Add the vanilla and eggs to the butter mixture.

3. Combine the dry brownie ingredients in a medium bowl.

 4. Add in the butter mixture and blend, using the lowest speed of your hand mixer until well combined, about 1 minute. Alternatively, you can beat by hand. The mixture will be very thick.


5. Spread evenly into a well-greased 8 x 8 pan, set aside.

6. In your stand mixer bowl, combine the vanilla extract, egg whites, and cream of tartar. Beat on the highest speed, using the whisk attachment until soft peaks form, about 4 minutes.  (You can also use a hand mixer.  I'm lazy and can barely hang in there for 7 minute icing, so try and use my stand mixer whenever possible.)

7. Slowly add in the sugar and continue to beat until stiff peaks form, about 5 minutes. The whites should look glossy and should not feel gritty.  (See “let them eat cake” for more resources on making meringue.)

8. Cover the brownie batter with the meringue and sugar sprinkles, if desired.

9. Bake at 200 degrees for around 90 minutes, or until the meringue is dry and crisp to the touch.

Original recipes found here and here.

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