Snowball Marshmallow Brownies

A fun new twist on the classic brownie! These choc-chunk brownies topped with vanilla bean marshmallow and  pastel coconut are perfect for morning teas, baby showers and birthday parties!

Prep:
30 min
Cook:
35 min
Serves:
12-16

Ingredients

Choc-chunk Brownie
  1. 125g salted butter
  2. 1 cup caster sugar
  3. ½ cup brown sugar
  4. ½ cup cocoa
  5. 2 eggs
  6. 1 tsp Queen Vanilla Bean Paste
  7. pinch salt
  8. 1 cup plain flour
  9. 1 tsp baking powder
  10. ¾ cup milk choc chips
Marshmallow Icing
  1. 2 egg whites
  2. ½ cup caster sugar
  3. ¼ tsp cream of tartar
  4. pinch salt
  5. ½ tsp Queen Vanilla Bean Paste
Coloured Coconut
  1. 2/3 cup desiccated coconut
  2. 4-6 drops of desired Queen Liquid Food Colours

Method - Choc-chunk Brownie

  1. Step 1

    Preheat oven to 180°C. Line a 10 inch square tin or large rectangular baking/casserole dish with baking paper.


  2. Step 2

    Melt butter in a small saucepan over medium heat, add sugar, cocoa, vanilla and salt then whisk to combine well. Add eggs and whisk, working quickly to incorporate into mixture.

  3. Step 3

    Sift in flour and baking powder to chocolate mixture, then add chocolate and mix to combine. Pour batter into the prepared tin and bake for 25-35 minutes or until just set. Allow to cool in tray at room temperature.

Method - Marshmallow Icing

  1. Step 1

    Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat.

  2. Step 2

    Place all icing ingredients into a large stainless steel/pyrex bowl and whisk by hand to combine. Place bowl over saucepan ensuring that the bottom of the bowl is not touching the simmering water.

  3. Step 3

    Gently whisk the egg white mixture constantly until the sugar has dissolved and the mixture is hot to the touch. This should take about 5-7 minutes.

  4. Step 4

    Transfer mixture to a stand mixer fitted with a whisk attachment. Whisk mixture on medium speed for 1-2 minutes before whisking on high for another 5 minutes (or until glossy peaks form). This can also be done with hand-held electric beaters.

Method - Coconut & Assembly

  1. Step 1

    Place coconut in a small plastic container that has a sealed lid. Add one drop of food colouring at a time, closing the lid and shaking the container well between each addition of food colouring. Add one drop of food colouring each time until the desired colour is reached.

  2. Step 2

    Cover the top of the brownie with marshmallow icing using a spatula or knife. Sprinkle coloured coconut on top (we did three panels – pink, yellow and blue) and refrigerate until ready to serve. Cut into squares or small rectangles to serve.