Yeah, you read that right. I put marshmallow on top of a brownie. It’s kind of awesome. It may be the main reason I got my job. But seriously, these brownies are less dangerous than they seem.
They are magical brownies. Reduced fat but dense and chocolate-y. Almost bittersweet with a burnt marshmallow topping. Job seekers out there: I say bring this to your interview and see what happens 😉
6 oz unsweetened chocolate, chopped
1 stick butter
1/2 c Greek yogurt
1 1/2 c sugar
1 tsp vanilla
1/4 tsp salt
1 1/4 c flour
2 egg whites
1/4 tsp cream of tartar
3/4 c sugar
3/4 light corn syrup
1/4 c water
1/8 tsp salt
1 tsp vanilla
Preheat oven to 350°F. Line and grease a 9×13 baking pan.
Melt butter and chocolate over simmering water. When unified, remove from heat. Whisk in sugar, followed by eggs, vanilla, and salt. Gently fold in flour, taking care not to over mix the batter.
Pour batter into prepared pan. Bake 25 min or until toothpick comes out clean.
Meanwhile,whip egg whites and cream of tartar to soft peaks in a mixer. Set aside.
Bring sugar, light corn syrup, water, and salt to a boil. Stir regularly. Using a candy thermometer, bring mixture up to 240°F.
Reduce mixer to low speed. Slowly pour syrup into egg whites. Once all syrup has been added, increase mixer speed to high. In approximately 7 minutes, mixture will be stiff and shiny. Add vanilla and continue whipping until combined.
Spread marshmallow fluff over cooled brownies. Place under broiler or use brulee torch to heat fluff until golden. Serve and wow everyone. Lasts 3-4 days in an airtight container, if you have any left.