Chocolate Marshmallow Brownie with Coconut
The ultimate chocolate marshmallow brownie. These decadent fudgy chocolate brownies are topped with gooey marshmallow and coconut and coated in a layer of milk chocolate. A dreamy marshmallow chocolate dessert bar for any occasion.
Equipment
- 8" square baking tray
- large mixing bowl
- whisk
Ingredients
- 2 eggs
- ½ cup flavourless oil such as canola oil or sunflower oil
- 2 tablespoon water cool tap water
- 1 teaspoon vanilla extract
- 1 cup superfine granulated sugar or caster sugar
- ⅔ cup all purpose flour or plain flour
- ⅔ cup cocoa powder
- ½ cup powdered sugar or icing sugar
- ½ teaspoon salt
- 5 oz mini marshmallows half a standard sized bag or use full size marshmallows cut in quarters
- 2 oz sweetened shredded coconut flakes or substitute with dessicated coconut
Ingredients for Milk Chocolate Topping
- 5 oz milk chocolate chips or solid chocolate cut into chunks
- 3 tablespoon unsalted butter room temperature
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) and lining an 8" square baking tray with parchment paper.
- In a large mixing bowl, whisk together the wet ingredients - the eggs, oil, water and vanilla.
- In a separate bowl, stir together all dry ingredients - the sugar, powdered sugar, flour, cocoa powder and salt. Add this to the bowl of wet ingredients and stir with a spatula to combine into a thick brownie batter. Try to avoid over mixing but ensure no lumps of unmixed dry ingredients are left.
- Pour this batter into the prepared baking tin and gently smooth into an even layer, nudging the mixture into the edges and corners with a spatula.
- Bake in the centre of the pre-heated oven for about 30 minutes. For fudgey chocolate brownies, check for a toothpick inserted in the centre to come out with a few bits on it.
- Remove from the oven temporarily in order to sprinkle with coconut and mini marshmallows then place back in the oven for about 3 minutes until the marshmallows begin to look a bit swollen.
- Remove the brownies from the oven again and allow to cool in the tray while to prepare the chocolate topping.
- Bring a small amount of water to a simmer in a saucepan and turn down to a low heat. Meanwhile, place the chocolate in a small bowl, that will sit snuggly over the saucepan (like a DIY double boiler).
- Gently melt the chocolate in this DIY double boiler. Then remove from the heat and add the butter, stirring until melted into a glossy thick chocolate spread.
- Drizzle or spread this over the marshmallows and allow to cool for at least two hours before removing from the pan and slicing. (see note)
Notes
When spreading the chocolate layer over top the marshmallows, these will be delicate and sticky if you use too much pressure. If trying to spread evenly over the top, use a spatula or offset spatula and work gently to move dollops of chocolate over the top.
Allowing the chocolate layer to set solid will make the bars cut more cleanly. The longer you can leave them the better (overnight is great if you can wait that long!). Honestly waiting about 2 hours is about as much as I can manage with these, so just be aware that the chocolate will likely form cracks as you slice. This won't impact the flavour in any way.
Nutrition
Calories: 469kcalCarbohydrates: 66.9gProtein: 4.4gFat: 22.2gSaturated Fat: 6.9gCholesterol: 47mgSodium: 255mgPotassium: 205mgFiber: 3.2gSugar: 38.9gCalcium: 19mgIron: 2mg
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