May 19, 2013
I usually hate brownies with nuts, marshmallows, and other "fillers" in them. To me, these get in the way of the brownie's central feature--dense, rich chocolate--or they're overcompensating for a brownie that's too fudgy or too cakey or not chocolatey enough. But not so with my mom's brownies recipe. The difference here is that the walnuts and marshmallow are not there for flavor. The marshmallows completely evaporate, leaving behind a cratered mess that creates a delicious crunch. The walnuts and chocolate chips add density and chewiness to an already rich cake. And as is the case with all things that aren't pretty when you first take them out of the oven--a coat of powdered sugar never hurt anybody. Cut these brownies into tiny (literally, 1 ½" x 1 ½") squares and you are ready for an afternoon tea or an afternoon alone on the couch.
1 9x13 baking pan
6 oz bittersweet chocolate
8 tablespoons butter
4 eggs, room temperature
2 cups sugar
1 cup flour
1 tablespoon vanilla
2 cups mini marshmallows
1 cup semisweet chocolate chips
1 cup broken walnuts
1. Preheat oven to 350F.
2. Melt the chocolate and butter in a bowl over boiling water, then let cool.
3. Beat together the eggs and sugar, then pour in the cooled chocolate.
4. Continue beating while adding flour and vanilla. Do not over-mix.
5. Fold in remaining ingredients and pour mixture into a buttered and floured 9 x 13 pan and bake for 40-45 minutes.
5. When cool, dust with powdered sugar. Enjoy!
|Generic chocolate chips are all fine and good, but these Guittard Semisweet Super Cookie Chips mean big chocolate flavor for your brownies. The large flat shape makes these chips melt outward, creating the ultimate gooey result. $5, World Wide Chocolate|