So. If you've been around facebook or twitter or any of the other blather sites, you know we've gotten obsessed with brownies. We've done what comes naturally (to two food writers): we've started developing and crafting recipes. And eating brownies. Lots of brownies.
It's come to this: the first brownie of many coming to this blog. This time, a brownie made with Marshmallow Fluff. I kid you not. Look how chewy and fudgy it is with that crunchy, crackly crust. It's thin--any thicker and it wouldn't set. But there's just enough under the crust to be ridiculously gooey. See, we're obsessed. We wanted to start here. You should, too.
Below this blog post are two earlier brownie recipes that lived here for a while. They, too, should be part of the growing compendium of brownie mania. You, too, should try them. After you make this one.
- 3/4 cup (125 grams) all-purpose flour, plus additional for dusting the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks or 175 grams) unsalted butter, plus additional for the pan, at room temperature
- 4 ounces (113 grams) bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
- 2 ounces (57 grams) unsweetened chocolate, chopped
- 1 1/2 cups (340 grams) sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- One 7 1/2-ounce (213-gram) jar Marshmallow Fluff or other marshmallow cream
1. Position the rack in the center of the oven; heat the oven to 350F (175C). Butter and flour the inside of a 9 x 13-inch baking dish. And whisk the flour, baking powder, and salt in a medium bowl.
2. Place 4 tablespoons (60 grams or 1/2 stick) butter and both kinds of chocolate in the top half of a double boiler set over about 1 inch of simmering water. If you don't have a double boiler, make one out of a stainless steel or other heat-safe bowl set over a medium saucepan of simmering water. Reduce the heat so the water simmers slowly; stir with a wooden spoon or heat-safe spatula until half the chocolate melts. Remove the top half of the double boiler or the bowl from the pan; continue stirring until smooth. Cool for 5 minutes.
3. Beat the remaining 8 tablespoons (115 grams) butter and the sugar in a large bowl with an electric mixer at medium speed until pale yellow and thick, about 5 minutes, scraping down the inside of the bowl occasionally with a rubber spatula. Beat in the eggs one at a time, then beat in the vanilla. Scrape the melted chocolate mixture into the bowl; add the Marshmallow Fluff, too. Beat at medium-high speed until very smooth, almost silky, scraping down that bowl even more often, about 3 minutes.
4. Scrape down and remove the beaters. Fold in the flour mixture with a rubber spatula until there are no dry bits in the batter. Do not overmix; the batter will be very sticky and stiff. Scrape and spread it evenly into the prepared pan, all the way to the corners.
5. Bake until the brownies are set but still soft at the center, about 27 minutes. Set the pan on a wire rack to cool for at least 2 hours, maybe 3. Cut into 24 pieces and have a go at them. (You can't really eat these warm; they need to set up.) They'll stay a couple of days between sheets of wax paper in a sealed plastic container--as if they'd last that long.