Sunday, November 28, 2010

Toasted Marshmallow Brownies

I came across this recipe on one of my favorite cooking blogs (Culinary in the Desert) and adapted it for our tastes.

The original recipe was called Rocky Road Brownies and added chopped nuts in addition to the marshmallows to the topping. We're not big fans of nuts in our brownies though so I left them out. Also, instead of just baking the brownies to puff up the marshmallows I set the oven to broil for a minute or two, giving the marshmallows a nice golden hue.

These are Dennis' favorite brownies, high praise indeed. When I asked him for his opinion he said the best way to enjoy them is heated up in microwave for a few seconds, making them even more gooey and delicious.

Toasted Marshmallow Brownies (adapted from Everyday Food)

8 tablespoons unsalted butter, cut into cubes
12 ounces chopped bittersweet chocolate, divided (I used a mix of bittersweet and semi-sweet since that’s what I had on hand)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup miniature marshmallows

Preheat oven to 350.

In a microwave-safe bowl, add butter and 6 ounces chocolate - heat in the microwave just until the chocolate softens and the butter has melted. Stir until smooth; if there are still chunks of chocolate, gently continue heating at 30 second intervals until the mixture is smooth when stirred.

Stir in sugars and salt into the melted chocolate. Add eggs and mix until combine - fold in flour. Scoop the mixture into a 9 x 9 pan coated with nonstick spray. Bake until a toothpick placed in center comes out with moist crumbs attached, about 20 to 30 minutes.

Remove from oven - quickly sprinkle the top with the remaining chocolate and marshmallows. Place back into the oven until the marshmallows start to puff, about 3 minutes. Set the oven to broil and keep the brownies in there until the marshmallows turn golden brown, 1-2 minutes. Remove and place on a wire rack to cool completely before cutting into squares.

Makes 12 to 16 servings.