When I say Chocolate Raspberry Brownie with Marshmallow, you say...Yes please! This tohutao (recipe) is a little bit extra and I love that about it. Every single bite of this slice will have you smiling, trust me on this.
My Chocolate and Raspberry Brownie is perfect just as it is but sometimes adding raspberry marshmallow is exactly what the doctor ordered. When Sarah (my photographer and videographer) tried this version of the brownie, she preferred it to the original. So join me on this wild baking adventure because I would love to know what you think.
More slice insipiration:
Want a rahipere (raspberry) and rēmana (lemon) slice? Definitely try my Louise Slice with Chia Jam because it always delivers. Or do you need something a bit healthier? Try my Peanut Butter and Chocolate Chip Muesli Bars that also has gluten and dairy free options.
Videography and photography by Sarah Henderson.
Ingredient tips for this chocolate raspberry brownie with marshmallow:
- Chocolate: I use 50% tiakarete parauri (dark chocolate) for this recipe because it pairs perfectly with the rahipere (raspberries).
- Butter: I prefer salted butter in my baking but feel free to use unsalted.
- Cocoa: Dutch cocoa is my favourite for this recipe but it can be expensive so just use what you have.
- Flour: High grade or plain flour will both work in this recipe.
- Freeze-dried raspberries: This is the secret ingredient for the māngohe rahipere (raspberry marshmallow) because it adds to much delicious flavour. Do not swap it for fresh or frozen raspberries as it will throw off the balance and texture.
EXPERT TIPS:
I use a 20 cm x 25 cm tin with high sides for this brownie, try to use a tin as close to this size as possible for the best result.
Gently melt the first measure of tiakarete (chocolate) and pata (butter) so there is no chance of burning. Chocolate is sensitive to heat so take your time with it.
Baking times vary for the final result so if you want a really gooey brownie, remove from the oven after 35 minutes. If you want a slightly more set brownie, bake it for 35 minutes and turn off the oven and let it bake a little more for 5 minutes in the residual heat. Then remove it from the oven.
If at any point when whipping the māngohe (marshmallow) it starts to become super thick, get it on to the brownie straight away because that is the sign that it is starting to set.
STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE AND RASPBERRY BROWNIE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Chocolate and Raspberry Brownie:
Make the Chocolate and Raspberry Brownie recipe according to the instructions.
Once it is baked, leave it in the tin to cool down for 20 minutes and then make the māngohe (marshmallow).
2. Boil the Sugar and Gelatine:
Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
Heat this mixture over high heat and boil for 5 minutes.
Remove from the heat and allow to cool for five minutes.
3. Make the Raspberry Paste:
As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries), 1 tablespoon wai (water), tote (salt) and wanira (vanilla) in a small bowl.
Squash the raspberries with a fork and mix all the ingredients together until you get a rough paste.
Leave the mixture aside.
4. Whip the Sugar Mixture:
Pour the slightly cooled sugar mixture in to a large mixing bowl.
Note: I actually prefer doing it with a hand mixer because it creates a slightly finer consistency but a hand or stand mixer will work.
Whip the mixture on medium-high speed for 5 minutes.
5. Whip in the Raspberry Puree:
After 5 minutes of whipping, add in the ranunga rahipere (raspberry mixture).
Whip for 2 more minutes or until a thick meringue consistency forms.
6. Add the Marshmallow to the Brownie:
Pour it on top of your cooled brownie and spread it out evenly.
7. Chill:
Whakamātaohia (refrigerate) for 1-2 hours until the māngohe (marshmallow) is set.
If it springs back when you press it, it is set.
Slice it up and eat like that if you want to. Or make this simple chocolate topping.
8. Chocolate Icing - Pani Reka Tiakarete
Tapahia te tiakarete (chop the chocolate).
Add it to a small bowl and pour in the noni (oil).
Gently melt it in a small pot on the stove or in the microwave in 15 second bursts, stirring after each time.
Pour the tiakarete (chocolate) over the set māngohe (marshmallow) and smooth it out.
Note: Keep it in the tin, no need to remove it like I did in the video.
9. Chill:
Whakamātaohia anō (refrigerate again) for another 15 minutes or until the chocolate is set.
Cut in to your preferred slices and it is ready!
Store the slice:
This will keep well in a sealed container in the fridge for up to 5 days.
Here are a few more of our favourite
Slice Recipes
Caramel, raspberries, oats and more. There is a slice here for everyone.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chocolate and Raspberry Brownie with Raspberry Marshmallow - Keke Tiakarete me te Rahipere me te Māngohe Rahipere
Equipment
- 1 x 20 cm x 25 cm Baking Tin with high sides.
Ingredients
Chocolate and Raspberry Brownie - Keke Tiakarete me te Rahipere
- 1 quantity Chocolate and Raspberry Brownie recipe
- 130 g tiakarete parauri (dark chocolate, I use 50%)
- 90 g pata (butter, chopped roughly)
- ½ C (45 g) kōkō (cocoa, dutch or dark cocoa is best here but use what you have)
- ½ tsp tote (salt, fine)
- 3 hēki (eggs, size 6)
- 1 C + 2 tablespoon (250 g) huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ⅔ C (100 g) puehu parāoa noa (plain flour)
- ¼ teaspoon pēkana paura (baking powder)
- 120 g tiakarete (chocolate, I used 50 % but you can use any tiakarete here)
- 150 g (1 ½ C) rahipere tio (frozen raspberries)
Raspberry Marshmallow - Māngohe Rahipere
- ⅔ C (165 ml) wai (water)
- ⅔ C (150 g) huka one (caster sugar)
- 2 tsp paura tetepe (gelatine powder)
- ½ - ⅔ C (15-20 g) rahipere tauraki-tio (freeze-dried raspberry, do not replace this with fresh or frozen raspberries as the water content is too high)
- 1 tbsp wai (water)
- 2 tsp wanira (vanilla)
Chocolate Icing - Pani Reka Tiakarete (Optional):
- 100 g tiakarete parauri (dark chocolate)
- 2 tbsp noni (oil)
Instructions
Make the Chocolate and Raspberry Brownie:
- Make the Chocolate and Raspberry Brownie recipe according to the instructions.
- Once it is baked, leave it in the tin to cool down for 20 minutes and then make the māngohe (marshmallow).
Boil the Sugar and Gelatine:
- Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
- Heat this mixture over high heat and boil for 5 minutes.
- Remove from the heat and allow to cool for five minutes.
Make the Raspberry Paste:
- As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries), 1 tablespoon wai (water), tote (salt) and wanira (vanilla) in a small bowl.
- Squash the raspberries with a fork and mix all the ingredients together until you get a rough paste. Leave the mixture aside.
Whip the Sugar Mixture:
- Pour the slightly cooled sugar mixture in to a large mixing bowl. Note: I actually prefer doing it with a hand mixer because it creates a slightly finer consistency but a hand or stand mixer will work.
- Whip the mixture on medium-high speed for 5 minutes.
Add the Raspberry Puree:
- After 5 minutes of whipping, add in the ranunga rahipere (raspberry mixture). Whip again for 2 minutes or until a thick meringue consistency forms.
Add the Marshmallow to the Brownie:
- Pour it on top of your cooled brownie and spread it out evenly.
Chill:
- Whakamātaohia (refrigerate) for 1-2 hours until the māngohe (marshmallow) is set. If it springs back when you press it, it is set.
- Slice it up and eat like that if you want to or make this simple chocolate topping!
Chocolate Icing - Pani Reka Tiakarete
- Tapahia te tiakarete (chop the chocolate).
- Add it to a small bowl and pour in the noni (oil). Gently melt it in a small pot on the stove or in the microwave in 15 second bursts, stirring after each time.
- Pour the tiakarete (chocolate) over the set māngohe (marshmallow) and smooth it out. Note: Keep it in the tin, no need to remove it like I did in the video.
Chill:
- Whakamātaohia anō (refrigerate again) for another 15 minutes or until the chocolate is set.
- Cut in to your preferred slices and it is ready!
Store the slice:
- This will keep well in a sealed container in the fridge for up to 5 days.
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