Chocolate and Raspberry Brownie with Raspberry Marshmallow

Chocolate and Raspberry Brownie with Raspberry Marshmallow – Keke Tiakarete me te Rahipere me te Māngohe Rahipere

This tohutao (recipe) is a little bit extra and I know it! My Chocolate and Raspberry Brownie is perfect just as it is, with no flourishes. Heoi anō (however), sometimes making something a little extra is just what we need to brighten our day! So here we are, adding my Raspberry Marshmallow on top of the brownie. When Sarah (my photographer and videographer) tried this version of the brownie, she preferred this one! So come on, join me on this wild baking adventure and top the brownie with some māngohe (marshmallow) and a touch of tiakarete (chocolate).

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Chocolate and Raspberry Brownie with Raspberry Marshmallow – Keke Tiakarete me te Rahipere me te Māngohe Rahipere

A chocolate and raspberry brownie topped with a homemade raspberry marshmallow using freeze dried raspberries and a chocolate topping.

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Prep Time 11 minutes minutes

Cook Time 35 minutes minutes

Chill Time 2 hours hours

Servings 20 brownie slices

Ingredients

Chocolate and Raspberry Brownie – Keke Tiakarete me te Rahipere

• 1 quantity Chocolate and Raspberry Brownie recipe

Raspberry Marshmallow – Māngohe Rahipere

• ⅔ C (165 ml) wai (water)
• ⅔ C (150 g) huka one (caster sugar)
• 2 tsp paura tetepe (gelatine powder)
• ⅔ C rahipere tauraki-tio (freeze-dried raspberry)
• 1 tbsp wai (water)
• 2 tsp wanira (vanilla)

Chocolate Icing – Pani Reka Tiakarete

• 100 g tiakarete parauri (dark chocolate)
• 2 tbsp noni (oil)

Instructions

Chocolate and Raspberry Brownie – Keke Tiakarete me te Rahipere

• 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).

Raspberry Marshmallow – Māngohe Rahipere

• Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
• Bring this mixture to a boil over high heat and boil for 5 minutes. Remove from the heat and allow to cool for five minutes.
• As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries), 1 tbsp wai (water), tote (salt) and wanira (vanilla) in a small bowl. Squash the raspberries with a fork until you get a rough paste. Leave aside.
• Pour the slightly cooled sugar mixture in to a large mixing bowl of a stand mixer. I actually prefer doing it with a hand mixer but either will work. 

  Whip on medium-high speed for 5 minutes.
• After 5 minutes, add in the ranunga rahipere (raspberry mixture). Whip for 2 minutes or until a thick meringue consistency forms.
• Pour it on top of your cooled brownie.

  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 warm oven or a microwave. Stir until smooth.
• Pour the tiakarete (chocolate) over the set māngohe (marshmallow) and smooth it out. Keep it in the tin, no need to remove it like I did in the video.
• Set the slice for another 15 minutes or so.

  Cut in to your preferred slices and it is ready!
• This will keep well in a sealed container in the fridge for up to 5 days.

Video