The topping is really just Italian meringue with one key addition. Light corn syrup makes this ultra-marshmalloy. I wish I knew the science behind this but I came across this after some experimentation. Pro tip, don’t add gelatine to your molten sugar! Feel free to experiment with flavoring the marshmallow topping and swirling extra ingredients in. This could have some peppermint for a holiday twist or a peanut butter syrup for some good old American zazz! 😆 Hope you enjoy!
The most decadent brownie I have had. It's topped with a thick marshmallowy layer and then drizzled with more chocolate.
- 8 egg whites room temperature
- 2/3 cup water
- 3 cups sugar
- 3 tablespoons light corn syrup
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons cocoa powder
- ½ cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dark chocolate chips
- ½ cup melted butter
- Preheat to 350 degrees F and prep a 9x9-inch square baking pan with parchment paper.
- In a bowl, combine eggs and sugar. Mix together.
- Add in cocoa powder, flour, baking powder and salt to the bowl. Mix again.
- Toss in chocolate chips and melted butter.
- Add batter to pan and smooth.
Bake for about 30 minutes.
- Beat the egg whites and 2/3 cup of sugar until soft peaks form.
- In a medium saucepan add the remaining sugar, 2/3 cup water and corn syrup, then place on low heat.
- Stir until sugar melts and becomes clear.
Maintain at medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until marshmallow is cool/tepid.
Recipe adapted from www.frederikkewaerens.com