Toasted Marshmallow Brownies
There is no need to build a campfire to enjoy these Toasted Marshmallow Brownies. It starts with the perfect pan ofbrownies。然后，果仁巧克力用厚厚的ooyy-gooey自制蛋白软糖层。最后，顶部被烤或割纹理到金褐色。
Toasted Marshmallow Brownies Ingredients
There are two parts to this recipe–the brownies and the自制棉花糖层。
Corn Syrup- 是的，这很重要。但是，如果您更喜欢不使用玉米糖浆的食谱，请尝试这一点自制棉花糖食谱。It uses maple syrup.
How to Make Brownies
How to Make Marshmallow Topping
The自制棉花糖在果仁巧克力顶部堆积高的顶部将此甜点堆在剩下的休息之上！否定，棉花糖顶部没有任何捷径。Marshmallow fluff does not work in this recipe。
煮糖的混合物为另一个7 - 8米nutes, or until the thermometer reads 240°F. (If you don’t have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing it from the heat.) Immediately remove from heat to pour into the gelatin mixture.
How to Make Toasted Marshmallow Brownies
Once the brownies have slightly cooled and the marshmallow ready to go, it’s time to assemble the brownies. Pour the marshmallow mixture on top of the brownies and evenly spread it out. It is helpful if your tools are sprayed with nonstick spray so they don’t stick to the marshmallow mixture.
Let the brownies sit out at room temperature for at least four hours, up to overnight, for the marshmallow topping to set. After it has set, it’s time to toast them!
To toast the top of the marshmallow layer, you can do one of two things. You could broil it in the oven or use a kitchen blowtorch (if you know what you are doing). When broiling the top of the marshmallow layer, it only takes 5-10 seconds for the marshmallow to brown.
Let the brownies come back to room temperature before cutting and serving. You may want to add an optional巧克力酱打顶更巧克力。将棉花糖果仁浆果存放在密封容器中3-4天，在凉爽的干燥处。
- 1cup(200g) granulated sugar
- ⅓cup(40g) Dutch-processed cocoa powder,筛选
- ½cup(64g) all-purpose flour
- ¼茶匙baking powder
- ½cup(1 stick or 113g) butter,melted, then cooled
- 2大蛋，room temperature
- 1茶匙vanilla extract
- 1cupice-cold water,divided
- 1cup(341g) light corn syrup
- 1茶匙vanilla extract
Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder.
In a medium bowl, add eggs and vanilla. Beat with a hand mixer until combined.
Pour the melted butter into the brownie mixture and mix until just incorporated. Spread batter in the prepared baking dish and bake 24-26 minutes, or until an inserted toothpick still comes out slightly wet.
In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour ½ cup of the cold water over the gelatin and let it sit a few minutes.
Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
When ready, pour the marshmallow mixture on top of the slightly cooled brownies, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well!
Place the brownies under the broiler (on the top rack) for 5-10 seconds, or until they are nicely toasted. This happens quickly so don't walk away! You can also use a blowtorch if you have one (and know what you are doing!).
The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days.