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 and chocolate topping.
Servings 20 brownie slices
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.