Classic fudge brownies topped with marshmallows and chocolate chips that make this recipe a decadent dessert for the brownie lovers.

Recipe Card 

Ingredients

Quantity

Butter

207 gm
Salt

2.5 gm

Sugar

280 gm
Trimoline

25 gm

Dark chocolate (55%)

230 gm
Eggs

155 gm

Vanilla

1 tsp
All-purpose flour

115 gm

Instant coffee

50 gm
Small size marshmallow

As required

Chocolate chips

As required

 

Method of Preparation:

  1. Sift the flour in a mixing bowl together with salt.
  2. Place butter and dark chocolate in a mixing bowl and place it on a double boiler, keep stirring using a plastic spatula until the mixture is completely melted. Let it cool down.
  3. In another mixing bowl place eggs and sugar, vanilla, and whisk using a mixer until fluffy soft airy consistency. Add trimoline.
  4. Add gradually room temperature chocolate mixture into the whisked egg and make sure the two mixes are combined together. Use soft flexible spatula and try to not mix it more than necessary.
  5. Fold in powdered instant coffee.
  6. Sift flour into a mixture, fold carefully and make sure there are no lumps in it.
  7. Prepare the baking tin: Grace the tin with the melted butter and dust with flour. Using aluminum foil and baking paper, create a base if you are using a frame to bake.
  8. Transfer the dough into the tin, level it, and bake in preheated oven 140C for 25 minutes.
  9. Take the tin out cover the surface of the brownie with small marshmallows and bake it for another 5-10 minutes.
  10. After baking let it rest for a few minutes, cut into equal portions, and serve it warm with chocolate sauce and vanilla ice cream.

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Chef Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.