Marshmallow Brownie

Its brownie time! I was inspired by the Brownie Factory brownies, which is oh-so-yummy! Plus my mum reminded me that I have 5 packs of butter in the freezer ( I swear I don't recall buying so many of them!).

If you are planning to bake something that is really rich, sweet and chewy. This is IT! 

So its time to bake! 

Brownie  (From technicolorkitcheninenglish  )

140g unsalted butter

250g sugar + one sachet of vanilla sugar

80g unsweetened cocoa powder 

1/4 tsp salt 

1/2 tsp vanilla extract 

2 large eggs

70g all-purpose flour 

Glaze 

90g marshmallow 

90g semi-sweet chocolate 

1 tbs butter 

Position a rack in the lower third of the oven and preheat the oven to 160°C/325°F. Line the bottom and sides of a 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.

In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. 

Remove baking pan and place the marshmallow on the brownie, then return the baking pan back into the oven for 3 to 5 minutes. Spread the marshmallow with knife dipped in water. 

Let cool on rack. Prepare the chocolate glaze while brownie cools. Melt butter and chocolate in a large sauce pan over simmering water. When both chocolate and butter are well mixed, remove from heat and let it cool. Than pour the chocolate glaze over the marshmallow brownie. 

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Very very chewy! 

Marshmallow Cake

As usual I am still searching for something light and not too sweet to bake. Today is Mother Tan's birthday and I decided to make Marshmallow cake. Well I wanted to make something with marshmallow but have yet to figure out what exactly I could bake/make with it. So I was doing my usual google and allrecipe sites doing research on funky stuff to bake. So I found a recipe called Marshmallow cheese cake. Well I could not really believe imagine how it will taste because there were marshmallows instead of sugar. Perfect! Something not too sweet and light and it was suppose to be inspired by japanese cheese cake. ( which is rather difficult to bake, because I am still a noob, so I think this is a good substitute.) And its NO BAKE! Wunderbar!

Initially when I first placed it in the fridge, it looked a little too fluffy and watery and I was not sure if it will set. So I decided to leave it overnight till its really firm before eating it. And the result was fantastic. Finally I made something the whole family likes! The texture is actually more pudding like, very soft. My dad says it taste like egg tarts. Its not too sweet and pretty light too. Great for breakfast and tea!

Its my mum's 48th birthday. But as you can see from the pictures below, we could not decide how many candles to place because we only had 12. So we were just randomly placing candles on the cake. I can't remember what the final number of candles were on the cake.

After settling on the number of candles and singing birthday song. Mother Tan blew the candles. In my face -_-

Yea we were too lazy to get plates and were still feeling full from dinner so we just ask from the mould.

Here is the original recipe (from all recipes):

• Serves 8
• 
  
• 1/2 (10.5 ounce) package marshmallows
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1/2 lemon, juiced
• 1 cup heavy cream
• 1 small pack of digestive chocolate biscuits

1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
3. In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into biscuit crust. Refrigerate for 3 hours.