I usually can get enough of a dessert. I can usually say "no". Not with this dessert though! Luckily I have Steve to help me eat it.
And yes, those are marshmallows on top of homemade brownies topped with a homemade chocolate drizzle.
**I didn't put in the peanuts.
And yes, those are marshmallows on top of homemade brownies topped with a homemade chocolate drizzle.To make this dessert you need:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk (sour milk is 1 tbsp lemon juice added to 1 cup milk, which sits for 5 min before you use it)
1 1/2 teaspoons vanilla
1 1/2 cups dry-roasted peanuts**
3 cups tiny marshmallows
1 recipe Chocolate drizzle
1) Preheat over to 350 degrees Fahrenheit. Line a 13 x 9 x 2 inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Grease foil; set aside. In a large bowl stir together flour, sugar, baking soda, and 1/4 teaspoon salt, set aside.
2) In a 2-quart saucepan combine butter, 1 cup water, and the cocoa. Bring to boiling, stirring constantly. Add to flour mixture, beat with an electric mixer on medium speed. Add eggs, buttermilk, and vanilla. Beat for 1 minute. Stir in 1 cup of the peanuts. Pour into prepared pan.
3) Bake in preheated oven about 40 minutes (I cook about 35 min) or until a toothpick inserted in center comes out clean. Sprinkle remaining 1/2 cup peanuts and the marshmallows over hot brownies. Top with Chocolate Drizzle (below). Cool in pan on wire rack. Remove brownies from pan, using the overlapping foil to lift brownies. Place on cutting board, cut into bars. Makes 32 brownies.
Chocolate Drizzle: In a medium saucepan combine 1 cup semisweet chocolate pieces, 1/4 cup whipping cream (I used 1% milk, which worked just fine) and 2 tablespoons butter. Heat and sir over medium-low heat until smooth.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk (sour milk is 1 tbsp lemon juice added to 1 cup milk, which sits for 5 min before you use it)
1 1/2 teaspoons vanilla
1 1/2 cups dry-roasted peanuts**
3 cups tiny marshmallows
1 recipe Chocolate drizzle
1) Preheat over to 350 degrees Fahrenheit. Line a 13 x 9 x 2 inch baking pan with foil, leaving about 1 inch of foil extending over the ends of pan. Grease foil; set aside. In a large bowl stir together flour, sugar, baking soda, and 1/4 teaspoon salt, set aside.
2) In a 2-quart saucepan combine butter, 1 cup water, and the cocoa. Bring to boiling, stirring constantly. Add to flour mixture, beat with an electric mixer on medium speed. Add eggs, buttermilk, and vanilla. Beat for 1 minute. Stir in 1 cup of the peanuts. Pour into prepared pan.
3) Bake in preheated oven about 40 minutes (I cook about 35 min) or until a toothpick inserted in center comes out clean. Sprinkle remaining 1/2 cup peanuts and the marshmallows over hot brownies. Top with Chocolate Drizzle (below). Cool in pan on wire rack. Remove brownies from pan, using the overlapping foil to lift brownies. Place on cutting board, cut into bars. Makes 32 brownies.
Chocolate Drizzle: In a medium saucepan combine 1 cup semisweet chocolate pieces, 1/4 cup whipping cream (I used 1% milk, which worked just fine) and 2 tablespoons butter. Heat and sir over medium-low heat until smooth.
Per brownie: 237 cal 13 g total fat (6 g sat. fat), 22 mg chol., 119 mg sodium, 27g carbo, 2 g fiber, 3 g protein.
*From "Anyone Can Cook", a Better Homes and Gardens cookbook, page 445.
