Fudgy brownies swirled with a toasted marshmallow meringue, from the assistant pastry chef at Tiny Lou’s in Atlanta’s Hotel Clermont.
This recipe is an original from the Assistant Pastry Chef at Tiny Lou’s located inside the Hotel Clermont, Atlanta, Georgia. Dad & I have each stayed at Hotel Clermont individually and together. On our first trip together (January 2020), we ate at Tiny Lou’s 6 times! On one of our first nights, the waitress handed us a free dessert to take back up to our room. We were not sure what it was, but Dad loved it. So the next day we asked at the restaurant what it was that they had given us, and they replied that the Assistant Pastry Chef was playing around with a new recipe and it was a rocky road brownie. The next night we had dinner at Tiny Lou’s, they sent us up with 2 more brownies. We thanked the staff and let them know we really enjoyed the treats, and on the final day, the staff provided us with the rocky road brownie recipe written out and 4 more brownies to take with us.
Marshmallow meringue
- 120 ml large egg whites (about 4)
- 185 g sugar
- 3 pinches salt
- 4 tsp vanilla extract
Make the meringue first. Bring 5 cm (2 inches) of water to a simmer in a saucepan over medium heat.
Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Set the bowl over the water, making sure the water doesn’t touch the bowl.
Whisk until combined, then switch to a spatula and keep stirring so the whites don’t scramble. When the mixture reaches 76°C (170°F), return the bowl to the mixer, add the vanilla, and whisk on high until the bowl is cold and the meringue is bright white.
Brownies
- 600 g bittersweet chocolate, coarsely chopped
- 230 g unsalted butter
- 8 large eggs
- 540 g sugar
- 2 tsp vanilla
- 1 tsp salt
- 140 g flour
- 120 g black cocoa powder
- 100 g chocolate chips
- 100 g white chocolate, chopped
- 100–200 g pecans, halved or quartered
Heat the oven to 160°C (325°F). Butter a 23 × 33 cm (9 × 13 inch) baking dish.
Melt the bittersweet chocolate and butter together over low heat or in a bowl over simmering water, stirring until smooth. Let cool slightly.
Whisk the flour and cocoa powder together in a bowl and set aside.
In a stand mixer with the whisk, beat the eggs, sugar, vanilla, and salt on high until pale yellow.
With a rubber spatula, fold the melted chocolate into the egg mixture. Fold in the flour and cocoa, then the chocolate chips, white chocolate, and pecans.
Pour the batter into the pan. Dollop the meringue over the top and swirl it into the surface of the batter.
Bake until the centre no longer jiggles and the meringue is toasted, about 35–45 minutes. Cool completely before cutting.
Notes
- The original recipe didn’t list amounts for the pecans or salt, or say to melt the butter and chocolate; these are best guesses.