Monday, June 4, 2012

Marshmallow brownies

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1 cup unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into small pieces
4 eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 teaspoons vanilla extract
1 cup flour
1 jar marshmallow cream

Preheat oven to 350 degrees Fahrenheit and line a 9x13-inch square pan with parchment paper.

In a double boiler, over low heat, combine the butter and chocolate. Stir occasionally until melted and smooth. Remove from heat and set aside.

Whisk eggs in a large bowl. Add the salt, sugars and vanilla, and whisk until smooth. Stir in the chocolate and butter mixture. Fold in the flour.

Pour batter into the prepared pan and smooth. Drop large spoonfuls of marshmallow cream, evenly spaced, on top of the brownie batter. Drag a regular kitchen knife through the marshmallow cream to create a marble effect.

Bake until the top has formed a shiny crust and the batter is moderately firm (about 45 minutes). Cool in the pan on a rack.


From "The Casual Baker"

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