Marshmallow Brownies with Salted Almonds
Description
This dessert is much like Rocky Road ice cream, but in a brownie. You will love the salted almonds, chocolate chips and mini-marshmallows so much, you won't be able to stop yourself from eating them. If you don't like nuts, that's no problem, just leave
Ingredients
10 tbl. unsalted butter
1 1/4 cu. sugar
3/4 cu. + 2 tbl. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 cold large eggs
1/2 cu. all-purpose flour
1/3 cu. semisweet chocolate chips
1 1/4 cu. mini-marshmallows
1/2 cu. salted almonds, roughly chopped
Directions
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Preheat oven to 325°F; line pan with parchment paper or foil leaving an overhang on two sides.
Combine butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl on top of a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it's fully incorporated. Spread the batter into the prepared baking pan.
Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Remove brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds.
Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a rack.
Using the parchment paper or foil overhang, lift the brownies out of the pan, slice and serve.