S’more Brownie (dried eggs)

S’more Brownie (liquid eggs)

View dried egg formulation

Yield: Half Sheet Pan (36, 2-inch brownies)



Part 1 - Marshmallow

Ingredients Percent (%) Grams Volume
Powdered sugar, as needed      
Corn starch, as needed      
Gelatin powder 2.66 6.00 2 1/2 tsp.
Water (Part 1) 19.59 44.08 1.5 fl. oz.
Water (Part 2) 12.54 28.21 1 fl. oz.
Sugar, granulated 31.36 70.54 1/3 cup
Corn syrup, light 15.67 35.27 2 tbsp.
Liquid egg whites, high whip 17.24 38.79 1.3 fl. oz.
Salt 0.16 0.35 Dash
Vanilla, extract 0.78 1.76 1/2 tsp.
Total 100.00 225.00

 Method of Production:

  1. Line a baking sheet with parchment paper and sift liberally with a mixture of equal parts corn starch and powdered sugar; set aside.
  2. Sprinkle the gelatin over the Water (Part 1) and allow to soften.
  3. In a small saucepan, mix the Water (Part 2) with the sugar and corn syrup. Cook over medium high heat.
  4. Meanwhile, beat the egg whites and salt until frothy.
  5. When the syrup reaches 210° F, increase the speed of the mixer until the egg whites are thick and fluffy. If the egg whites reach a stiff peak before the syrup reaches 245° F, stop whipping.
  6. When the syrup reaches 245° F, while the mixer is running, slowly pour the syrup down the side of the bowl (to decrease the syrup splattering) into the egg whites.
  7. Add the vanilla and continue to whip for 7 minutes.
  8. Moving quickly, transfer the marshmallow mixture onto the prepared baking sheet and spread into an even, ½-inch thick layer.
  9. Allow the marshmallows to air dry for 6 hours.
  10. Cut the marshmallows into ½-inch squares and then toss in corn starch/powdered sugar mixture, coating liberally.
  11. Shake off excess powdered sugar and store in an airtight container for up to one week.

 

Part 2 - Brownie

Ingredients Percent (%) Grams Volume
Flour, bread 21.37 432.68 3 1/3 cups
Baking powder 0.21 4.33 1 tsp.
Margarine 18.80 380.60 1 2/3 cups
Sugar, granulated 32.22 652.20 3 1/4 cups
Cocoa powder 5.99 121.15 1 1/3 cups
Whole eggs, liquid 9.63 194.91 6.5 fl. oz.
Salt 0.59 12.01 2 tsp.
Vanilla, extract 0.86 17.31 1 tbsp. + 1 tsp.
Milk, whole 5.13 103.85 3.5 fl. oz.
Graham cracker, crushed 5.20 80.96 1 cup
Total 100.00 2000.00

  Method of Production:

  1. Preheat the oven with low fan to 325° F. Grease a half sheet tray and line with parchment paper.
  2. Whisk together the flour and baking powder; set aside.
  3. Melt the margarine in microwave for 20 seconds. Stir. Continue heating until it reaches 120° F; set aside.
  4. Mix sugar and cocoa powder in stand mixer with paddle attachment for 30 seconds on low speed.
  5. Add melted margarine and mix on medium speed for 4 minutes, scraping after 2 minutes.
  6. Add eggs, salt, vanilla and milk to the sugar/cocoa mixture. Mix on high speed for 4 minutes, scraping after 2 minutes.
  7. Add flour mixture and mix on low speed for 4 minutes, scraping after 2 minutes.
  8. Pour the batter into prepared sheet tray.
  9. Spread graham crackers evenly over the brownie batter.
  10. Bake at 325° F for 20 minutes, rotating after 10 minutes.
  11. Cool for 10 minutes and then continue to assembly.


Part 3 - Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Marshmallow 2.38 225.00
Part 2 - Brownie 95.24 2000.00
Chocolate chunks, chopped 2.38 225.00 8 oz.
Total 100.00 2450.00

Assembly

  1. Allow brownies to cool for 10 minutes then evenly cover the brownies with marshmallows.
  2. Using a cooking torch, toast the marshmallows.
  3. Allow the toasted marshmallows to cool for 5 minutes before topping with the chocolate chunks.
  4. Allow to cool completely before cutting into 2-inch squares.

 

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