Strawberry Marshmallow brownie Bottom Bars



65G good-quality dark chocolate, melted

85g (1/3 cup) unsalted butter, melted

125g (2/3 cup) granulated sugar

1 large egg

1 tsp vanilla extract

50g (1/3 cup) all-purpose flour

30g (¼ cup) cocoa powder

1 tsp salt

200g (1/2 cup) dark chocolate chips


Easy Marshmallow Layer

200g (1 ½ cups) caster sugar

190ml (¾ cup) boiling water

2 tbsp gelatin

190ml (¾ cup) cold water

1 tsp vanilla extract

1 tsp strawberry flavouring

4 drops pink food gel



½ cup Sprinkles of your choice


Serves 20

Level: Medium


Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.


Add the butter and sugar into a large mixing bowl. Use electric beaters to whisk until well combined. Add the egg and whisk until well combined, pale in colour and fluffy.


Add the melted chocolate and whisk until well combined.


Sift in the flour, cocoa powder, salt and chocolate chips. Use a spatula to mix until well combined.


Add the batter to the tin. Bake for 20 minutes. Allow to cool completely.


Easy Marshmallow Layer

Add the cold water and gelatin into a small mixing bowl and mix using a fork until well combined. Set aside to rest.


Next, add the boiling water and sugar into a saucepan. Use a whisk to mix for 3 minutes until the sugar is dissolved.


Add the gelatin and whisk gently until the gelatin is dissolved.


Set the mixture aside to cool to room temperature for about 30 minutes.


Add the cooled mixture to the bowl of a stand mixer and fit it with the whisk tool. Whisk on high speed for 10-12 minutes until the mixture triples in volume and resembles a thick glossy meringue. Add the vanilla extract, strawberry flavouring and pink food gel at about the 5-minute mark.


Add the marshmallow mixture on top of the cookie dough and spread using a small spatula. Sprinkle with sprinkles. Place in the fridge to set overnight.


Slice up using a large knife brushed with oil. Serve.


Store the bars in an airtight container for up to 3 days.

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