Ingredients
Brookie Base
Unsalted Butter - 300 GMS
Water - 100 GMS
Dark Chocolate Chunks (55-60%) - 200 GMS
Mini Marshmallows - 100 GMS
Cocoa Powder - 30 GMS
Method
Brookie Dough
1. Place SwissBake® Brookie Mix in a planetary mixer fitted with a paddle attachment.
2. Add water and unsalted butter.
3. Blend on slow speed for 1 minute until combined.
4. Scrape down the sides of the bowl and mix on medium speed for 4-5 minutes until smooth.
Incorporation of Chocolate & Marshmallow
1. Fold in dark chocolate chunks, mini marshmallows, cocoa powder, and vanilla extract using a spatula to distribute evenly.
2. Using a portion scoop, drop the brookie dough onto a lined baking tray.
3. Allow the dough to rest for 15 minutes in fridge before baking.
Plating & Assembly
1. Warm the hot chocolate brookie slightly before serving.
2. Pipe a small amount of melted dark chocolate over the brookie for a rich effect.
3. Torch additional mini marshmallows on top until lightly caramelized.
4. Dust with cocoa powder for a deep chocolate aroma.
5. Serve with a side of hot chocolate sauce or vanilla bean ice cream for contrast.
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