I know I've been a bad food blogger lately. But, I hope to make it up to you today by sharing an amazing (and I really do mean AMAZING) brownie recipe!! Next week promises to be a bit better for my schedule and cooking, so along with new recipes and another giveaway. So, I think I've got you covered!
Today our PTA threw a luncheon for this year's Room Parents. Even though my schedule doesn't allow me to be a Room Parent, I wanted to contribute a treat as a 'thank you' for all of the party planning they will be doing this year. Initially, I had chosen a Cheesecake Brownie, but since my time was more limited than I thought it was going to be I had to choose another one. Luckily, I had pulled out favorite cookbook that hasn't gotten much use lately, Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book. I've had it for quite awhile, and from a quick look over at Amazon you can get it for a steal!
I ended up making Rosie's "My New Brownie" recipe, but I dressed it up a little bit. I added some Heathy toffee bits to the batter. Once they were finished baking, I quickly topped them with some Caramel Marshmallows that I sliced in half so that they could melt and be spread over the top to ice the brownies.
The marshmallows were sent to me from Plush Puffs Marshmallows and I must say they are a wonderful surprise to bite into! The caramel was well distributed in what was probably the freshest marshmallow ever. That says a lot since I've had them for a couple of weeks already and they were still perfectly soft and they are made completely from natural ingredients. They have several varieties and they go equally well in a cup of hot cocoa (still to warm to truly test that one out, but I'm betting the peppermint marshmallows will be amazing in cocoa) as well as a more grown-up s'more. Editing to add: If you would like to try these fabulous marshmallows for yourself, please visit their website HERE.
|From Family, Friends and Food|
Forgive the photo, but I had to take it quickly this morning as I was dropping these amazing brownies off for a friend to take them to the school for me. I did keep a couple so that we could taste test them tonight. My Oldest pretty much INHALED the brownie without a second thought becase "it was so good I couldn't stop eating it!". My youngest loved it, but couldn't finish it - I think because it is a rich brownie. I must say that these are my new favorite homemade brownie. They encompass everything I feel a brownie should be - rich, dense and fudgey. The melted marshmallows added that extra bit of "something" that would have been missing. You could use any type of marshmallow you happen to have, but if you can get your hands on some from Plush Puffs you won't be disappointed!
Now, before I share the recipe, I know that some of you are waiting very patiently for the winner (as selected by Random.org) of my latest giveaway! And, drumroll.... the winner of the "Do Life" t-shirt, cap and bandana is....
Comment #9 by Jen from NJ! She writes a lovely blog sharing fabulous recipes representing the best of New Jersey, NJ Epicurean. Go pay her a visit! Jen be sure to send me an email with your mailing info and preferrred t-shirt size so that the folks at A Celebration of Life can get yoru prize out to you!
Rich and Dreamy Brownies
Adapated from: Rosie's Bakery Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookie Book
6 ounces unsweetened chocolate
1 cup unsalted butter
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs
1 cup all-purpose flour
3/4 cup Heath toffee bits
8-10 caramel marshmallows, sliced in half (or any flavor you like)
Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper.
Melt chocolate and butter in a double boiler over simmering water. Remove from heat and allow to cool for a few minutes.
Add sugar to a large mixing bowl and pour in chocolate mixture. Set your electric mixer to medium speed and mix until fully blended. Scrap the sides of the bowl and mix again to make sure everything is incorporated.
Add the vanilla. While the mixer is on low speed, add the eggs one at a time. Blend well after each addition. Scrape the sides of the bowl and blend until the mixture looks velvety.
Add the flour on low speed and mix for about 15-20 seconds. Add the toffee bits, the pour into prepared pan after they are thoroughly mixed into the batter.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Add the marshmallows to the top of the brownies and wait 2-3 minutes while they begin to melt. Then, spread them so that they smoothly ice the brownies. Allow to chill in the refrigerator for a couple of hours (or overnight) before cutting with a sharp knife.