Dairy and Gluten-Free 4 Layer Brownies

Name: Dairy and Gluten-Free 4 Layer Brownies
Total time: 10800 s
Yield: 16 servings
Cuisine: South African
Ingredients: 150 g Dark Chocolate; 150 g Margarine; 3 Large Eggs; 400 ml Sugar; 5 ml Vanilla Essence; 200 ml Gluten-free Flour; 100 ml Cocoa Powder; 5 ml Baking Powder; 2.5 ml Salt; 50 ml Margarine; 1000 ml Rice Crispies; 160 g or 24 Marshmallows; 1 ml Salt; 50 g Margarine; 250 ml Caster Sugar (do not use normal Sugar); 60 ml Almend Milk; 1 jar Marshmallow Fluff (213g); 2.5 ml Vanilla Essence; 200 g Dark Chocolate; 100 ml Orley Whip

Tronél Candiotes-Strydom @tronelcandi

South Africa

Thanks to Cupcake Jemma for this inspiration.
https://youtu.be/kFQLmKaj9ak

Tronél Candiotes-Strydom @tronelcandi

South Africa

Thanks to Cupcake Jemma for this inspiration.
https://youtu.be/kFQLmKaj9ak

Saved

Ingredients

3 hr

16 servings

Brownie
150 gDark Chocolate
150 gMargarine
3Large Eggs
400 mlSugar
5 mlVanilla Essence
200 mlGluten-free Flour
100 mlCocoa Powder
5 mlBaking Powder
2.5 mlSalt
Rice Crispy Base
50 mlMargarine
1000 mlRice Crispies
160 gor 24 Marshmallows
1 mlSalt
Nougat
50 gMargarine
250 mlCaster Sugar (do not use normal Sugar)
60 mlAlmend Milk
1 jarMarshmallow Fluff (213g)
2.5 mlVanilla Essence
Chocolate Ganache
200 gDark Chocolate
100 mlOrley Whip

Saved

Steps

3 hr

1

Brownie:
Pre heat the oven to 180°C.
2

Melt the Chocolate and Margarine in the microwave 30 sec at a time. Make sure it does not burn.
3

Wisk Eggs and Sugar till well combined.
4

Whisk in Vanilla Essence and Chocolate mixture. Mix until combined.
5

Sift in the Flour, Cacao, Baking Powder and Salt.
6

Greas and line a springform pan.
7

Pour in batter into prepared pan.
8

Bake for 20 minutes. Do not over cook as it is brownie.
Let brownie completely before you start the Rice Crispy Base.
9

Rice Crispy Base:
Melt Margarine in a saucepan.
10

Add Marshmallows and Salt and stir continuously until Marshmallows are melted.
11

Mix in the Rice Crispies. Mix until it is all combined.
12

Place Rice Crispy mix ontop of the Baked Brownie. Spread it evenly and lightly compact it.
You need to work fast as the Marshmallow will start setting.
13

Place in the Freezer for 10 min, until it is nice and set.
14

Take it out of the pan and reline the pan.
15

Place the Brownie back in the pan with the Rice Crispy Base at the bottom. Press everything down firmly.
16

Nougat:
Melt Margarine in saucepan.
17

Mix in Sugar and Milk, stirring constantly until mixture thickens up. This takes a few minutes.
18

Take off heat and mix in Marshmallow Fluff and Vanilla Essence.
19

Evenly spread over the Brownie layer.
Place in the fridge to set, once set start making the Ganache.
20

Chocolate Ganache:
Melt Chocolate and Orley Whip in a heat proof bowl over a pot of boiling water (Bain Marie).
21

Pour over set Nougat layer and spread it out evenly.
22

Place in the fridge for 2 hours until completely set.
23

Take out of the pan and cut into slides.