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

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!