Sky High Marshmallow Brownies (Gluten Free, Dairy Free Option)



INGREDIENTS
For gluten free brownies:
  • 7 oz (200 g) 70% dark chocolate (dairy free chocolate for dairy free version)
  • 4/5 stick (90 g) unsalted butter (or 1/4 cup / 60 g coconut oil for dairy free version)
  • 1/2 cup (100 g) caster sugar
  • 3/8 cup (30 g) cocoa powder
  • 3 medium eggs room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 tbsp instant coffee in 1/2 cup boiling hot water
  • 1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1/4 tsp xanthan gum
For marshmallow meringue frosting:
  • 4 medium egg whites
  • 3/4 cup (150 g) caster sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
You will also need:
  • 8 x 8 inch square baking pan at least 2 1/2 inch deep
  • baking thermometer
  • melted dark chocolate for drizzling (optional)
INSTRUCTION
For gluten free brownies:
  1. Pre-heat the oven to 350 ºF (175 ºC) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
  2. In a bowl above simmering water, melt together the dark chocolate and butter.
  3. Once melted, allow to cool until warm.

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