The History of the Brallow: A Family Favourite Born in Our Kitchen
Original Brallow Receipe
For the Brallow Brownie Base
- 125grams plain flour
- 250 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 80 cup cocoa powder sifted
- 1/2 cup unsalted butter room temperature
- 4 eggs room temperature
- 1 tsp vanilla
For the Marshmallow
- 1 pkt unflavored gelatin
- 80 ml water divided
- 137 g sugar
- 30 g light glucose
- Pinch of salt
- 1 tsp vanilla
A Treat the Whole Family Loves
1.Preheat the oven to 180°C (160°C fan/gas mark 4). Line a 18 x 28 cm baking tin with parchment paper and set aside.
2.In a large bowl, whisk together 120g gluten-free flour, 200g caster sugar, ½ tsp salt, ½ tsp baking powder, and 50g cocoa powder until well combined. Set aside.
3.In a separate bowl, beat 115g unsalted butter on low until smooth and creamy. Add 2 eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract until combined (the mixture may still be slightly lumpy).
4.Pour the wet ingredients into the dry ingredients and beat on low until fully combined, scraping down the bowl as needed. The batter will be thick.
5.Transfer the batter into the prepared tin, using a spatula to spread it evenly into all four corners and smooth the top.
6.Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool completely before making the marshmallow mixture. Once cooled, break the brownies into small chunks and set aside.
Vanilla Marshmallow
1.In the bowl of a stand mixer fitted with a balloon whisk, combine 2½ tsp (1 sachet) powdered gelatine with 40ml water and set aside to bloom.
2.In a small saucepan, combine 200g granulated sugar, 120ml golden syrup, ¼ tsp salt, and another 40ml water. Stir briefly to mix, then place over medium heat—do not stir further.
3.Bring the mixture to a boil, then cover with a lid for 1-2 minutes to allow condensation to form (this helps prevent crystallisation).
4.Remove the lid and continue cooking until the mixture reaches 118°C on a sugar thermometer. Remove from heat.
5.Start the stand mixer on medium-low speed and slowly pour the hot syrup into the bloomed gelatine. Increase the speed to medium and whisk for 5 minutes.
6.Increase to high speed and whisk for another 5 minutes. Add 1 tsp vanilla extract and whisk until fully combined.
7.Immediately fold in the broken brownie pieces, ensuring they are well coated in the marshmallow mixture.
8.Transfer the mixture to a greased or parchment-lined tin and smooth the top as evenly as possible using a greased spatula.
9.Leave to set at room temperature for at least 2 hours before cutting into squares.
Dont want to make them yourself? Click the links on our home page to order online >