23 August 2013

Peppermint Mallow Brownie {with bonus GF version}

A minty and chocolaty treat for your Friday, courtesy of me and the Edmonds cookbook, where I've adapted and combined the chocolate coconut brownie recipe and the marshmallow recipe for the gluten version. Then I used my own made up version for the gluten free base.



There's a few steps but essentially its pretty easy to make.

Yield: 15 slices (depending on how big you cut them!)
Prep time: 10 mins brownie 10 mins marshmallow
Cook time: 15 mins brownie and 25 mins marshmallow

Brownie
125g butter
1/4 cup cocoa powder
1 cup sugar
2 eggs
1/2 teaspoon vanilla essence
1/4 cup coconut flakes
1/4 cup almond flakes
1/2 cup plain flour
1/2 teaspoon baking powder
1/4 cup dark choc drops

Preheat oven to 190 deg C
Line brownie tin with baking paper
Gently melt butter in a saucepan, when melted take off heat and add the cocoa. Mix well then add the sugar. Then add the eggs one at a time. Add the vanilla, coconut and almonds and mix well. Then sift flour, baking powder and add and mix well. Then add the chocolate drops.
Put mix into tin, spread so its even and then bake for 15 minutes. The middle will be soft and gooey...that's okay its normal.

GF Base
125g butter
2 tablespoons coconut oil
70g ground almonds
1/4 cup cocoa powder
1/4 cup almond flakes
1/2 cup dessicated coconut
1/2 cup sugar
1 egg

Combine the almonds, cocoa, almond flakes, coconut and sugar in a bowl and mix thoroughly.
Melt the butter and the coconut oil and making a well in the dry mix pour in and mix through well. Add the egg and mix in well.
Put mix in brownie tin and evenly spread it. Bake for 15 mins. 
Obviously it won't be as gooey as the gluten version but its nutty and delicious.


While baking you can start on the marshmallow. When baked, set aside to cool.


Marshmallow
1 tablespoons gelatin
1/4 cup water
1 cup sugar
1/2 cup water
1 teaspoon peppermint essence
mint green food colouring

Add the gelatin to the first measure of water in a heat or microwave proof bowl and set aside until it is swollen and its absorbed all the liquid.
Combine the second measure of water into a medium saucepan with the sugar and heat gently until all the sugar has dissolved.
Bung the gelatin in the microwave for 30 seconds or heat gently over a bain marie until it is a liquid and then add it to the sugar mix.
Bring to a boil and let it simmer for 15 minutes.
Take off heat and allow to cool to lukewarm.

In a mixer (stand or hand held), using a whisk attachment beat the sugar mix until it is white and fluffy and thick. Then add the essence and colouring until it is the colour and taste you desire.
Pour immediately over the cooked brownie mix.
You can either let it set as is or add some melted chocolate and swirl it in just before it sets. Or cover it completely with a melted chocolate topping. Or top it with coconut flakes. Or just eat it straight away?

Pop in the fridge for 1 hour before cutting to allow the marshmallow to set properly.

Enjoy!

xx





5 comments:

Hootnz said...

Oh my goodness I LOVE YOU!!! my two favourite combos and Gluten Free!! fantastic x

Little Gumnut said...

mmmmmmmm

Leonie said...

Eeeeee! I am making this right now!!! thanks for sharing :)

Munch cooking said...

Yum. And love your photography

Leonie said...

I didn't make it right then but I did make it a couple of days ago... It is soooo good Monica! thanks!