Saturday, January 24, 2009
On this lazy, cold weekend afternoon I decided to whip us up a sweet treat. When I went to the pantry, I discovered a bag of mini marshmallows left from Christmas that I decided needed to be used ASAP.
For me, marshmallows are associated with three treats: fudge, rice krispie treats (or similar bar cookie), and smores. Since I still have fudge in my freezer and my pantry was without gram crackers and rice cereal it was time to broaden my horizons. I did a quick search on the Food Network and found this recipe. Since Chris and I share a love for brownies this seemed ALMOST perfect. I changed the recipe to create "Not-So-Rocky-Road" brownies by omitting the nuts since neither of us like nuts in our brownies. I also poured about 3/4 the mix in the pan, added the marshmallows and then drizzled the remaining mix on top. (I did this because I became nervous when some reviewers mentioned their marshmallows catching on fire...not really ;) )
Later on I served these warm with some vanilla ice cream and caramel sauce! I HIGHLY recommend it. Yummy!
Adapted from Food Networks Tyler Florence’s Recipe
6 (1-ounce) squares unsweetened baking chocolate
1 cup (2 sticks) unsalted butter
11/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
11/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows
Top with 1/2 cup caramel or chocolate sauce, store bought
Preheat the oven to 350 degrees F.
Coat an 8-inch square baking pan with non-stick spray and set aside (I used a 9x9 but agree these would be better if they were thicker).
In a glass mixing bowl, melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined. Spread 3/4 the batter evenly into the prepared pan. Sprinkle marshmallows evenly over batter and drizzle remaining batter over top.
Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.
Cool completely before cutting.