Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the baking pan with butter or cooking spray.
2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the mini marshmallows and chocolate chips.
7. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 370
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 130mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- Mini marshmallows can be substituted with regular marshmallows, but they will need to be cut into smaller pieces.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for added crunch.
- Swirl in some peanut butter or caramel sauce for a different flavor.
- Top the brownies with a layer of chocolate ganache or frosting.
Tips and tricks:
- Use room temperature ingredients for best results.
- Do not overmix the batter, as this can result in tough brownies.
- Let the brownies cool completely before cutting them to prevent them from falling apart.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter or cake stand, dusted with powdered sugar or cocoa powder.
Garnishes:
Top the brownies with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the brownies are too dry, try adding a tablespoon of vegetable oil to the batter.
- If the brownies are too gooey, bake them for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the recipe. Use pasteurized eggs to reduce the risk of salmonella.
Food history:
Brownies were first created in the United States in the late 19th century. The first brownie recipe appeared in the 1897 Sears, Roebuck & Co. catalog.
Flavor profiles:
Chocolatey, sweet, and gooey.
Serving suggestions:
Serve the brownies as a dessert or snack.
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Taste: Rich, Sweet, Chocolatey, Gooey