Marshmallow Toasted Spelt Brownies

toasted marshmallow spelt brownies recipe - coco cake land

Little pizza slices of toasted marshmallow spelt brownies heaven. Inspired by my sugary pal Sarah‘s recipe for “garbage brownies” from her very fun cookbook The Sugar Hit! Garbage = throw in whatever you’ve got. I had spelt flour, coconut sugar and EGG WHITES. I garbage-d it up in a pretty healthy way I guess??

toasted marshmallow spelt brownies recipe - coco cake land

They fulfilled my chocolate yearning. Rich and not too sweet brownie slices with the crispy toasted marshmallow. And maybe a little pretend-healthy with spelt flour, coconut sugar and egg whites.

toasted marshmallow spelt brownies recipe - coco cake land

Marshmallow Toasted Spelt Brownies

16 small slices

For The Brownies

  • 150 grams unsalted butter
  • 285 grams coconut sugar
  • 90 grams unsweetened Dutch process cocoa powder
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt
  • 3 egg whites
  • 60 grams spelt flour
  • 12 large marshmallows

Make The Brownies

Preheat the oven to 325 degrees. Grease and line an 8 inch round baking pan with parchment paper. Get out your scale to measure the ingredients! 

Melt the butter in a large saucepan over medium heat. Take the pan off the heat and add the sugar and cocoa, stirring until there are no lumps.

Add vanilla, salt and egg whites and stir again until everything is combined.

Finally add the spelt flour, stir until combined then continue beating for about 30 seconds until the mixture comes together in a smooth, shiny batter.

Pour into the baking pan.

Slice large marshmallows in halves and gently place into the batter in whichever pattern you like.

Bake for 25 minutes in the middle rack of your oven.

Carefully under watchful eye, set the oven to broil, move the pan to the top rack and allow the marshmallows to get extra toasty, about 30 seconds, being careful not to burn.

Cool in the pan, then slice into pie wedges.

Portions of this recipe reprinted with permission from The Sugar Hit!, Hardie Grant, 2015

Things I’m deep-craving around the inter web:

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This lemon and earl grey tart is so very pretty with those dots. Raspberry fluid gel for everyone!

I never knew what a passionfruit looked like! These eclairs take the cake.

Have your cake and cereal too. Froot Loops love strong.

Murder by cake! Peanut butter caramel popcorn cake.

Dates are my new sweetness go-to. Especially in a recipe like this little number.

PUSHEEN. Brilliance in a donut! 

Happy eating ‘n baking, my sweet pals. xo Lyndsay

 

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