sweets for every tooth.

Monday, November 14, 2011

It's like a s'more, but with more chocolate and no graham

I made brownies, but I wanted them to be fun brownies.  Not that there's anything wrong with a plain brownie, especially when it's my dark chocolate made from scratch brownie that everyone swears has crack in it, but I felt like mixing things up a bit.

Enter: Marshmallow.

Result: Gone in 60 seconds.

Here's what you'll need:

4 oz Unsweetened Baking Chocolate
3/4 Cups Unsalted Butter (stick and a half)
2 Cups Sugar
3 Eggs, beaten
1 teaspoon Pure Vanilla Extract
1 Cup All Purpose Flour
1 Cup Semi-Sweet Chocolate Chips
3 Cups Mini Marshmallows.  Or more.  Have at it.

1. Preheat oven to 350 Degrees Fahrenheit.  Line 13x9" pan with parchment paper, or grease the pan.  I like doing parchment paper because I've unfortunately started ruining a bunch of pans by slicing stuff in them, whereas with parchment paper you can lift the whole baked good out and slice on a cutting board, thus saving your pan from the vicious blades of Cutco knives.

2. Melt chocolate and butter in a big bowl in the microwave for one minute, stirring at 30 seconds.  Remove and continue stirring until chocolate is melted.  Stir in sugar, then eggs, then vanilla, then flour, then chocolate chips.

3. Pour 3/4 of the batter into prepared pan.  Spread marshmallows evenly over this layer of batter.  Cover with remaining batter.

4. Bake at 350 for 35 minutes.  The brownies may appear underdone at this point, but trust me.  They aren't.  They're perfect.  And the marshmallows are browned and melty and perfect as well.

See the mallows peeking through?
Oh yeah.
Oh, and if you're super crazy about marshmallows, feel free to sprinkle another cupful over the top of the brownies about 5 minutes before they're done baking.

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