I know I go on and on about how I’m not a chocolate fan but lately I’ve been craving brownies. They’re one of the few chocolate desserts I’ll eat, and I especially love them warm with ice cream.
For a while I’d been looking for an easy, fool-proof brownie recipe. A lot of them have too many steps – cocoa powder and melted chocolate and icing… too complicated. When I’m craving brownies – which, let’s face it, has never happened before – I want them right away. Not two hours later. Same goes for any craving!
I’ve heard for years that marshmallow are an awesome secret ingredient for the perfect brownies. It always confused me though – don’t you then end up with something like rocky road? Everyone told me the mashmallow just magically disappeared into the brownies, making the best, most irrepressibly fudgey brownies… ever. AND a crunchy top.
This I had to see.
Sure enough, the marshmallows actually do disappear. They get absorbed into the lick-your-fingers batter. And the crunchy top, while crumbly, was all toasted marshmallowy and delicious.
I’m not exaggerating – I can whip these up and have them in the oven in the time it takes My Other Half to barbecue our supper. They’re super quick and perfect every time.
- 1/2 cup butter
- 3 oz baking chocolate (or chocolate chips)
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 tsp vanilla
- 1 cup chocolate chips
- 2 cups mini marshmallows
- Melt butter and chocolate in the microwave or on the stove top (if using the microwave, I melt chocolate and butter in 20 second intervals, stirring often). In a mixing bowl, cream melted butter and chocolate mixture. Add sugar and vanilla and beat until fluffy and mixed. Add eggs, while beating, one at a time. Add flour in two parts and stir just until combined. Fold in chocolate chips and marshmallows. Pour into greased 9 x 13 baking dish and bake at 350 degrees for 40 minutes.
- Adapted from several places!