Healthy Chocolate Marshmallow Brownies
Flourless, gluten-free, dairy-free, refined sugar-free, single-servings
I must admit – marshmallows are my downfall. There is something addictive about all that sweetness packaged in a fluffy texture. So of course, I had to create a healthy version of a brownie that is very chocolaty and fudgy inside, and light and fluffy outside. I called these brownies, because they have so much chocolate, but you could also call them ‘Chocolate Marshmallows”. Make a batch and see if you can stop eating them at just one…
Healthy Chocolate Marshmallow Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
2 cups dark chocolate chips (set aside 3/4 cups)
1/2 cup coconut oil
1/2 cup cocoa powder
1 tablespoon espresso powder or freeze-dried coffee
6 egg whites
1 and 1/3 cups coconut sugar
1 tablespoon vanilla extract
1 teaspoon salt
large crystal salt
Makes 24 brownies
Instructions
1. Preheat oven to 350ºF/180ºC. Coat two brownie tins liberally with coconut baking spray.
2. In a microwave safe bowl or in a double boiler, melt chocolate chips and coconut oil for 1.5 minutes, stirring every 30 seconds. Whisk in cocoa and espresso powders.
3. In a large bowl using a whisk or hand mixer on medium speed, beat together egg whites, coconut sugar, vanilla and salt for 3 minutes, until egg whites are stiff, and the sugar is dissolved. Then fold in the melted chocolate until just blended.
4. Scoop brownie batter into pans using a large ice cream scoop. Sprinkle a pinch of large crystal salt over the top of each brownie.
5. Bake 16 minutes or until a toothpick comes out with some goo on it. Do not overbake, they will continue to firm up as they cool.
Photos by Milkshake Creative
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