There’s something utterly magical about the combination of warm, gooey brownies, the soft, airy texture of marshmallows, and the creamy coolness of ice-cream. This delightful dessert combines these three elements to create a heavenly treat that will satisfy any sweet tooth.
Ingredients
For the brownies:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the marshmallows
- 3 packages unflavoured gelatin
- 1 cup ice-cold water, divided
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
Chef’s Note: Short on time? You can substitute store-bought marshmallows for homemade ones, although making your own can be a fun experience!
For serving:
- Vanilla ice-cream
- Chocolate sauce (optional)
- Cherries (optional)
Method
For the marshmallows:
- Place the gelatin and 1/2 cup of cold water into the bowl of a stand mixer with a whisk attachment.
- In a small saucepan, combine the remaining 1/2 cup of water, granulated sugar, corn syrup, and salt. Place over medium heat, cover, and cook for 3-4 minutes. Uncover, and continue to cook until the mixture reaches 115°C on a candy thermometer.
- With the mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup is added, increase the speed to high and whip until the mixture becomes very thick and cools to lukewarm, about 12-15 minutes. Add the vanilla during the last minute of whipping.
- Combine confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9×13-inch baking dish with nonstick spray and dust it with the sugar-cornstarch mixture.
- Pour the marshmallow mixture into the prepared dish, spreading it evenly. Dust the top with more sugar-cornstarch mixture. Let it sit uncovered for at least 4 hours or overnight.
- Once the marshmallows have set, dust the top again with the confectioners’ sugar and cornstarch mixture.
- Turn the marshmallows out onto a cutting board. If the marshmallow is sticking, you can use a thin spatula or knife to help release it from the dish.
- Cut the marshmallows into squares of your desired size.
For the brownies:
- Preheat your oven to 175°C. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until well combined. Let the mixture cool slightly before adding the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Avoid overmixing to ensure the brownies remain tender and fudgy.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs. Do not overbake.
- Allow the brownies to cool in the pan on a wire rack. Once cooled, cut them into squares. For cleaner cuts, use a knife dipped in hot water and wipe it clean between cuts.
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