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. My Chocolate and Raspberry Brownie is perfect just as it is, with no flourishes. However, sometimes adding a vibrant raspberry marshmallow to a recipe is exactly what the doctor ordered. Every single bite of this slice will have you smiling, trust me on this.
When Sarah (my photographer and videographer) tried this version of the brownie, she preferred it to the original Chocolate and Raspberry Brownie. So come on, join me on this wild baking adventure.
Making this Chocolate Raspberry Brownie with Marshmallow:
Start this recipe by melting (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt). As it cools, whip the hēki (eggs), huka (sugar) and wanira (vanilla) together until fluffy. Now continue to whip while you drizzle the tiakarete (chocolate) in to the hēki (eggs). Sift in the dry ingredients and fold it all together. Pour the ranunga tiakarete (chocolate mixture) in to a prepared tin and layer it with the rahipere (raspberries). Top with chunks of tiakarete (chocolate) and bake until it reaches the gooey level that you want.
How to make the marshmallow layer:
Once baked, allow the brownie to cool and start making the māngohe (marshmallow). Simply boil a mixture of wai (water), huka one (sugar) and paura tetepe (gelatine powder). As it boils, make a paste with rahipere tauraki-tio (freeze-dried raspberries), wanira (vanilla) and tote (salt). The sugar mixture is then whipped until it thickens. Whip in the pē rahipere (raspberry paste) and watch the colour transform to a stunning māwhero (pink). Finally, pour it over the cooled brownie, let it set and top with tiakarete (chocolate). Now revel in the magical slice that you have created. Ka wani kē - outstanding!
More slice insipiration:
Want a rahipere (raspberry) and rēmana (lemon) slice? Definitely try my Louise Slice with Chia Jam, it always delivers. Feeling like something with karamea (caramel)? The Best Oaty Caramel Slice is named that for a reason, it will become a whānau (family) favourite in no time. 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. Check out more slices here.
Videography and photography by Sarah Henderson.
Chocolate and Raspberry Brownie with Raspberry Marshmallow - Keke Tiakarete me te Rahipere me te Māngohe Rahipere
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)
- 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
- 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 tablespoon 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.
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