Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 cup mini marshmallows
- 1/2 cup chopped teacakes
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the melted butter, sugar, cocoa powder, and vanilla extract until well combined.
3. Add the eggs one at a time, whisking well after each addition.
4. Stir in the flour and salt until just combined.
5. Fold in the mini marshmallows and chopped teacakes.
6. Pour the batter into the prepared baking pan and smooth out the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories per serving: 350
Total fat: 17g
Saturated fat: 10g
Cholesterol: 90mg
Sodium: 150mg
Total carbohydrates: 48g
Dietary fiber: 3g
Total sugars: 36g
Protein: 5g
Substitutions for ingredients:
- Mini marshmallows can be substituted with regular-sized marshmallows, chopped into smaller pieces.
- Teacakes can be substituted with any other type of cookie, such as graham crackers or digestive biscuits.
Variations:
- Add chopped nuts, such as pecans or walnuts, for extra crunch.
- Use dark chocolate cocoa powder for a richer, more intense chocolate flavor.
- Swirl in some peanut butter or Nutella for a delicious twist.
Tips and tricks:
- Be sure to let the brownies cool completely before slicing, as they will be very soft and gooey when they first come out of the oven.
- For easier slicing, chill the brownies in the refrigerator for 30 minutes before cutting.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a brownie on a microwave-safe plate and microwave for 10-15 seconds, or until warm.
Presentation ideas:
Serve the brownies on a platter or cake stand, dusted with powdered sugar and topped with extra mini marshmallows and chopped teacakes.
Garnishes:
Powdered sugar, mini marshmallows, chopped teacakes, chopped nuts
Pairings:
Serve with a glass of cold milk or a hot cup of tea or coffee.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the brownies are too dry, try reducing the baking time by a few minutes.
- If the brownies are too gooey, try increasing the baking time by a few minutes or letting them cool completely before slicing.
Food safety advice:
Be sure to use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Brownies were first invented in the United States in the late 19th century and have since become a popular dessert all around the world.
Flavor profiles:
Rich, chocolatey, sweet, and gooey, with a hint of marshmallow and teacake.
Serving suggestions:
Serve the brownies warm or at room temperature, with a dusting of powdered sugar and some extra mini marshmallows and chopped teacakes on top.
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Taste: Rich, Sweet, Gooey, Chocolatey, Marshmallowy