- Today we are making a marshmallow brownie
to end all marshmallow brownies.
It is basically crazy, do you see this?
I can't see you because it's so giant.
It's a really nice indulgent, chocolate brownie
topped with a mountain of homemade marshmallow fluff
and then more chocolate.
I think this is so pretty too.
Look at that swirl, I mean it's broke.
Basically amazing.
So easy to do too,
if you've watched my cake decorating videos
and you're like, "Oh my gosh, that guy is out of his mind.
"I like looking but I couldn't do it."
Make this, it looks very impressive
but all it takes is a Skewer or a tooth pick,
a little knife to do the swirling and magic happens
because the ingredients are so amazing.
Let's get started.
I'm adding four eggs into a medium bowl,
just crack 'em right in, no shells though.
That's not the crunch we want.
(eggs cracking)
Okay, nice, pretty yolks too.
Now two cups of granulated sugar,
give it a whisk and yes,
you could totally decrease the sugar if you want,
that's up to you.
I'm gonna get some exercise and whop this up by hand,
you could use a standing mixer if you want
or a little hand beater if you want to.
Okay, that's nice.
We're gonna set this aside
and now it's time for the dry ingredients.
One cup or 120 grams all purpose flour.
About a quarter cup of a nice cocoa powder,
this is Valrhona, so good.
One teaspoon of baking powder.
One teaspoon of salt.
(dishes clacking)
Let's give it a sift.
That's cocoa's really lumpy so sifting is nice,
kind of breaks things up.
It'll mix together more easily,
your fingers will be nice and dark afterwards too.
We're almost done so what we're gonna do is
add in our sugar-egg mixture.
Love that color.
Just mix it up.
It's that cocoa color coming through already.
Oh lord.
Okay, that's looking good.
Now we're gonna toss in two cups of dark chocolate chips.
You can use semi-sweet, bittersweet,
a combo or whatever you like.
Mix it up and the last step is
one cup of melted butter in there.
This is a very, very decadent treat
so I'm sorry everybody, I understand.
Have a smaller piece, it'll be delicious,
if you're concerned.
Just move it all around, that butter is so delicious.
I've made this recipe a few times
and sometimes I just dump the butter in at the beginning,
it really doesn't make a big difference.
Okay, look at this.
Okay, you can see this batter is basically come together,
nice giant chocolate chips.
And yes, you could also add in a cup or even two cups
of chopped walnuts or pecans.
We're gonna transfer this into our nine by 13
baking dish now.
I'm gonna line it with parchment paper too
so it'll come out really easily.
That is a huge, huge bonus.
You don't want a brownie stuck in the pan.
If it's happened to you, you know it's a sad thing.
Okay, let's get that parchment paper out.
Just press it in there, you can fold it,
you can even put a little bit of batter on the sides
to let it stick while it's wet.
Or you just trust and believe
that it'll work with nothing else in there.
Okay, and yeah the sides are naked but that's totally fine
'cause you'll be using these as handles
once it's set and if you wanna get the brownie out
before it's set just get a cooling rack
on top and do a flip.
All right, pour it out.
Those chocolate chips.
Get all that batter out.
This is ready to go into the oven at 350 Fahrenheit,
177 Celsius for half an hour ish.
You can use a tooth pick to check the center is set.
All though, there's gonna be a lot of molten,
puddely chocolate in here so try find a place
with no chocolate chips if you can for that toothpick test.
Into the oven.
I need mountain of fluff for this brownie
so eight egg whites.
If you don't wanna make that much fluff
you can make half of this with four egg whites
and take the recipe and cut it in half.
Really easy.
For me this brownie is all about being very dramatic
so eight egg whites it is.
(eggs cracking)
I think that using your hands is the best way
to separate egg whites and egg yolks.
Those yolks will break in half a second,
so your soft, clean hands are the best way to make sure
no yolk goes into that egg white.
Where were these eggs that I was poaching the other day?
The fresher an egg is the more gelatinous the egg white is
so they're great for poaching.
Not great for macaron.
Look at this, I've never seen eggs that are so fresh.
All right, last egg,
very proud of myself for not breaking any yolks.
You will make a delicious custard or lemon curd.
Gonna add in a few dashes of cream of tartar.
About a quarter teaspoon or so.
That'll help stabilize the egg whites.
(mixer whirring)
get this nice and frothy before you add the sugar in.
Hold off on the eggs for a second.
We need two cups of sugar into a saucepan.
Half a cup of water and one quarter cup of light corn syrup.
This is what makes that marshmallowy magic happen.
Give this a little bit of a stir to mix up the water,
the corn syrup and the sugar.
And now we're gonna put this over medium-high, high heat.
This is gonna get to 240 degrees Fahrenheit
or the soft ball stage so before I do that,
eggs back on, this guy goes on too.
Once this is getting frothy
start drizzling in your sugar slowly.
(mixer whirring)
okay, so, hopefully these will get to the soft peaks stage
right when this is at 240
but you might have to alter your temperature and speed,
keep an eye on both.
My sugar just reached 240,
now we're gonna drizzle it in slowly
while the mixer's running.
Don't burn yourself, be careful.
(mixer whirring)
That's a very, very, very, very full mixer.
Think it'll be okay though.
Let this run until it reaches room temperature,
it'll be maybe 10 minutes or so.
You can pack it with ice, frozen peas if you want,
that'll speed things up.
Also, add in some vanilla once it cools down a bit.
My brownie's out of the oven and cooled so I can handle it.
You should let this set completely to be honest,
before you try and take it out.
Once it's cooled you can actually just lift it up
by the parchment paper.
Set it aside and then put all that fluff on top,
do the chocolate drizzle
and it'll be so much easier to cut later on.
My tip to you.
I melted almost a cup of chocolate
with a few table spoons of cream to give it a nice,
very thick ganache which is gonna be perfect.
You could however just melt the chocolate,
it'll cool back down and have a bit of a snap.
Transfer this into a piping bag
and right before you use it in a few moments,
we're gonna snip the tip off.
But first, the fluff.
This is my whisk attachment,
you can't see it was completely submerged.
Wow, that is a lot of fluff.
But, I think this wants to have a mountain of marshmallow
on top, that's my theory.
All right, let's dump it out.
Look at this, look at this.
Oh my gosh, this makes me so happy.
Okay, now carefully just move it around to the...
Does that look crazy or does that look crazy good?
Once we have all of your fluff down
just give it a nice smooth.
Move towards the edges and then it's gonna be time
to add the chocolate in.
Now, we're gonna snip the tip off of our bag
and then start piping it over here.
Just big globs.
This doesn't look right now, but some magic's gonna happen.
Now I'm gonna take a skewer,
my favorite kitchen all purpose tool,
and just start moving the chocolate around
to create some swirls.
Look at that, see, magic.
Also bring up some marshmallow from underneath
if you wanna get some more.
Some of that white stuff.
Well, well, well, that looks pretty nice
if I do say so myself.
That's like whoa.
And that my friends is what we call a brownie.
And this is totally ready to serve right off the bat.
It's gonna be de-licious.
Especially if the brownie is still just preserving
just a little bit of heat on the bottom,
it'll be nice and gooey.
My mouth is watering.
A little tip for you,
if you wanna cut this neatly butter or oil your knife first.
That fat will cut right through the meringue
and make everything a lot easier
and less gooey, sticky, messy,
Okay, next, I'll be eating this.
Well, I hope you enjoyed that.
Didn't you think when I first started piping the chocolate
that they're like oh whoa, whoa, whoa, totally ruined.
But then I put that skewer in and magic happened.
So crazy, even I was like wait, am I doing this right,
I've made this recipe before
but maybe I did it wrong this time.
I don't know.
All right, I'm gonna take a bight now,
you'll bare with me while I chew because it's a lot.
If you're like ooh John, that is too much marshmallow fluff,
go ahead have that too
and you'll have just a little thin layer
which might be enough for you, I don't know.
I might be sad about it, but that might make you happy.
Anyways, thanks so much for watching.
If you have any questions
leave them in the comments below.
Remember, the full recipe or the step-by-step
is always up on Prerrykitchen.com.
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