Best wishes for a great school year and for this brownie
being the only rocky road you encounter!
1.
2 c all-purpose flour
2.
½ c unsweetened cocoa powder
3.
1 t baking powder
4.
1 t table salt
5.
2 sticks (16 T) unsalted butter
6.
1 ¾ c granulated sugar
7.
2 c semisweet chocolate chips, divided
8.
3 eggs
9.
2 t vanilla extract
10. ¼
c heavy cream
11. 3
oz milk chocolate, finely chopped or chips
12. 1
½ c mini marshmallows
13. ½
c chopped dry-roasted peanuts, optional
Preheat oven to 350.
Coat a 9x13 inch baking pan with non-stick spray.
Whisk together ingredients #1-4. Melt butter and sugar in a medium saucepan
over medium-high heat until bubbles form around edge of pan; remove from
heat. Stir in 1 c semi-sweet chocolate
chips until melted. Then stir this
chocolate mixture into flour mixture until combined (at this point, I used a
stand mixer because it’s pretty thick).
Add eggs and vanilla. Mix until
combined. Using a spatula, gently fold
in remaining semi-sweet chocolate chips.
Spread into prepared pan.
Bake brownies for 30 minutes or until edges are set and toothpick
inserted in center comes out clean or with a few moist crumbs.
For the topping, heat cream until it starts to boil. Pour over chopped milk chocolate in a bowl
and cover for 5 minutes. Stir until
ganache is smooth.
Sprinkle marshmallows and peanuts (if using) over
brownies. Briefly return brownies to oven
for 2-3 minutes to soften marshmallows.
Drizzle ganache over topping and let cool before serving.
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