Mini Skillet Marshmallow Brownies & Salted Caramel

with Salted Caramel Mallow bars

A Super Yummy Xmas Mallow Dessert
mallow puffs brownies caramel

With this dessert you'll amaze everyone this Xmas!

Brownies stuffed with marshmallows and topped with salted caramel. Can it get any better than this? Oh, and did we tell you it happens to be vegan too? 

We'd love to see your creations so don't forget to share using #mallowpuffs !

MAKES 2 SERVINGS. HERE'S WHAT YOU NEED!

  • A heavy bottomed saucepan

  • A small pot

  • 2 heat proof bowls (to melt the chocolate)

  • A pot of simmering water

  • Two mini skellet pans

FOR THE VEGAN SALTED CARAMEL

  • 115g caster sugar

  • 75g vegan butter

  • 150g coconut cream

  • 1/4 teaspoon salt

FOR THE BROWNIES

  • 60g dark chocolate

  • 25g sunflower oil

  • 70g caster sugar

  • 40g water

  • 65g flour

  • 15g cocoa powder

  • 1/4 teaspoon baking powder

  • a pinch of salt

  • 2 Mallow Puffs Salted Caramel Mallow Bars (find out where to shop here)

LET'S GET STARTED

THE BROWNIE

  1. Preheat the oven to 180°C.

  2. In a heat proof bowl above a pot of simmering water (or in a microwave), melt the dark chocolate and sunflower oil. Set aside.

  3. In a seperate heat proof bowl (in case you use the microwave) or in a saucepan (in case you are using a stove), add the sugar and water. Mix and heat until the sugar has dissolved. Set aside.

  4. Pour the sugar mixture into the melted chocolate and whisk well until all ingredients have been mixed.

  5. Sift in the flour, cocoa powder, baking powder and salt into the chocolate mixture and whisk well until you have a smooth and a fairly thick batter.

  6. Divide the chocolate mixture into two parts and add each to a mini skellet pan. Chop the marshmallow bar into pieces and place on top of the batter.

  7. Bake 13 - 15 minutes - until they are slightly puffed up and have a shiny, crackly crust.

  8. Allow to cool outside the oven.

VEGAN SALTED CARAMEL

  1. In a heavy bottomed saucepan, heat the sugar over a medium heat. Make sure to use a saucepan that is slightly bigger than you think you'll need. Stir constantly until the sugar has dissolved and it turning into caramel - be careful, because this will be very hot!

  2. While the sugar is melting, warm up the coconut cream in a small pot and leave aside.

  3. Remove the sugar from the heat once it has an amber/light brown colour. Slowly add the warm coconut cream - be careful because the melted sugar is super hot! The mixture will bubble up quite a bit. Afterwards, add the vegan butter and salt one at the time and mix all ingredients.

  4. Pour the caramel sauce into a serving dish and allow to cool. The caramel sauce will thinken once it has cooled.

Serve the mini skellet brownies with the warm caramel sauce. You can add also some vegan whipped cream on the side.

Watch the video below & enjoy!

Photos and video by the dessert lab.

How to make the Mallow Puffs Mini Skillet Marshmallow Brownies & vegan caramel
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