Wednesday, November 8, 2017

Mocha chip marshmallow fudge brownies

Fudgy and decadent brownies are taken to the next level with a melted mocha chip marshmallow infused into the batter!

If you asked me what my favorite brownie recipe on the blog was, I'd have to say these salted fudge brownies. What makes them so special? Well, they are made in one bowl, and they have that awesome sweet and salty thing going for them.

I decided to jazz things up a bit and add some instant espresso powder to the brownie base, cut back on the salt and add a molten marshmallow surprise in the middle. Because who doesn't like dessert surprises, right?

I used a package of mocha chip marshmallows from my friends at Smashmallow for the gooey interior. In order to maximize what I had, I split the marshmallows in half so I could ensure that each brownie would have some melted Smashmallows in the centers.
After baking, my brownies puffed up quite a bit on top because the marshmallows poofed up and expanded. The marshmallows were completely melted into the brownies but you could definitely taste the mocha and the espresso powder. If you're worried about having a poofy brownie, just cover it up with a sprinkle of powdered sugar like I did.
I shared these brownies with some moms at Addie's dance studio. They all loved the brownies and enjoyed the melted marshmallow in the middle.  Some asked for the recipe, so here you go.

Mocha chip marshmallow fudge brownies
  • 1 and 1/2 sticks unsalted butter
  • 2 ounces unsweetened chocolate, finely chopped
  • 1/4 cup plus 2 Tablespoons unsweetened cocoa powder
  • cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 package Smashmallow mocha chip marshmallows
Directions
Preheat your oven to 350°F. Generously grease or line an 8x8 inch or 9x9 inch square baking pan and set aside.. As an alternative, you can line the pan with aluminum foil and generously butter or grease the foil.

In a large saucepan over low heat, melt the butter and unsweetened chocolate. Stir occasionally until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Whisk in the cocoa powder until it is fully incorporated. Do the same with the sugars, eggs, vanilla, flour, salt and espresso powder. Be sure to add in each ingredient individually and fully mix them in before adding the next one.

Transfer half of the batter into the prepared baking pan and smooth the surface with a spatula. Break each marshmallow in half and place it on top of the batter (I'd recommend using about 8 marshmallows so you have 16 marshmallow halves). Add the remaining batter on top, making sure to cover the marshmallows.  

Bake the brownies in the center rack of your oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.

Yield: About 16 brownies
 
Source: An Eva Bakes original, and adapted from these salted fudge brownies

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