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Brownies with marshmallow filling

Brownies with marshmallow filling

Name: Brownies with marshmallow filling
Total time: 40 min
Ingredients: 120 g unsalted butter; 200 g BAM dark chocolate; 100 g sugar; 100 g brown sugar; 3 large eggs; 1 teaspoon BAM vanilla paste; 60 g flour; 50 g BAM cocoa powder; a pinch of salt; 120 g marshmallow fritters; 250 g sweet cream; 50 g sweet cream; 50 g BAM dark chocolate

(1)

Preparation time: 40 min
Difficulty:
Number of ingredients: 13

Brownies with marshmallow filling are made with BAM dark chocolate, are moist, fluffy and incredibly tasty. The icing on the cake is a layer of marshmallow mousse covered by a thin layer of chocolate ganache.

A few more tricks and tips before the actual preparation:

we always recommend using a kitchen scale. If you don''t have one, make it your next purchase. The recipe is only successful if the quantities of the ingredients in the recipe are well adhered to.
We used large eggs to make the brownies.
You can use large or small marshmallows in this recipe. Just make sure they are the same colour, otherwise the mousse filling will also be brightly coloured.
Refrigerate the brownies in a tightly covered container and serve at room temperature.

When you buy BAM products, you can use the code RECEPT, which gives you a 10% discount on your entire purchase.

Instead of brownies with marshmallow filling, you can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the brownies:

120 g unsalted butter
200 g BAM dark chocolate
100 g sugar
100 g brown sugar
3 large eggs
1 teaspoon BAM vanilla paste
60 g flour
50 g BAM cocoa powder
a pinch of salt

for the cream:

120 g marshmallow fritters
250 g sweet cream

for the dark chocolate ganache cream:

50 g sweet cream
50 g BAM dark chocolate

Instructions:

preparation procedure:

Preheat the oven to 180 °C. Line a 20x20 cm baking tray with baking paper. In a bowl, mix together the flour, BAM cocoa powder and salt. In a separate bowl, add the chocolate, butter and sugar. Stir until the ingredients are melted and the mixture is glossy.

Allow the mixture to cool slightly, then add the BAM vanilla paste and the eggs. Add the eggs gradually. Mix in the dry ingredients. Pour the brownie batter evenly into the prepared baking tin. Bake for 25-30 minutes until a toothpick comes out mostly clean (at least a few moist crumbs should remain). Allow the brownie batter to cool completely before coating with the marshmallow mousse.

Prepare the masrhmallow mousse. In a bowl, add the marshmallows of the mousse and 80 grams of sweet cream. Heat until the marshmallows are completely melted. Allow to cool until lukewarm, stirring occasionally in the meantime. Whisk the remaining sweet cream until soft peaks form. Fold in the cooled marshmallow cream with a rubber spatula; the mixture should be smooth and lump-free. Pour over the cooled brownies and smooth into an even layer. Leave to set.

Prepare the chocolate ganache. Put BAM dark chocolate in a bowl. In a small saucepan, heat the cream until it starts to lightly simmer, then pour it over the chocolate. Leave to stand for 2-3 minutes to gently soften the chocolate, then whisk to make a smooth mixture. Pour the chocolate ganache over the stiffened marshmallow mousse and leave to cool.

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