Toasted Marshmallow Hot Cocoa Brownie Cake Recipes

HOT COCOA BROWNIES WITH MARSHMALLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place shortening and chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Stir cocoa mix into the melted chocolate; mix in sugar and eggs. Add flour slowly and mix thoroughly. Mix in marshmallows. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool.

HOT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325F (163C). Use cooking spray and parchment paper to grease and line an 8-inch square baking pan. Use binder clips to secure the paper to the pan.
• In a microwave safe bowl or a saucepan, melt the butter with the milk chocolate and mix until they're smooth. Set this aside to cool while you get the rest of the ingredients together.
• Use a whisk to combine the granulated sugar, brown sugar, and eggs- don't over-mix.* Combine the flour, cocoa powder, salt and baking soda in a medium bowl.
• While whisking, slowly pour in the butter and chocolate mixture in to the eggs and sugar. Use a sieve to sift the dry ingredients into the wet ingredients. Fold everything together until just barely combined.
• Pour the brownie batter into the prepared pan and bake for about 40 minutes. Remove the brownies from the oven and allow them to cool in the pan for about 30 minutes.
• Increase the oven temperature to 450F (232C).
• Combine all the ingredients for the chocolate sauce in a small bowl. Drizzle half of the chocolate on top of the brownies and then top with 8 oz of mini marshmallows.
• Place the brownies with the marshmallows back into the oven for 2-5 minutes until the marshmallows are toasted.** Remove them from the oven and allow them to cool for another 10-15 minutes in the pan.
• Drizzle the brownies with leftover chocolate sauce and slice into 16 squares.

TOASTED MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
• In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder.
• In a medium bowl, add eggs and vanilla. Beat with a hand mixer until combined.
• Slowly add dry mixture to the eggs and vanilla.
• Pour the melted butter into the brownie mixture and mix until just incorporated. Spread batter in the prepared baking dish and bake 24-26 minutes, or until an inserted toothpick still comes out slightly wet.
• Set aside to cool while you prepare the marshmallow topping.
• In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour ½ cup of the cold water over the gelatin and let it sit a few minutes.
• Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
• After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
• With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
• When ready, pour the marshmallow mixture on top of the slightly cooled brownies, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well!
• Let the brownies sit out for at least 4 hours, up to overnight.
• When ready, preheat your oven to broil.
• Place the brownies under the broiler (on the top rack) for 5-10 seconds, or until they are nicely toasted. This happens quickly so don't walk away! You can also use a blowtorch if you have one (and know what you are doing!).
• Allow the brownies to come back to room temperature and then top with chocolate syrup (optional).
• The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days.

TOASTED MARSHMALLOW-HOT COCOA BROWNIE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
• In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
• Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
• Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
• Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

TOASTED MARSHMALLOW CAKE

Steps:

• Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
• Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
• Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
• Pour batter into the prepared cake pan, and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

COCOA CAKE BROWNIES

Steps:

• In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.