I came across this recipe when husband and I were having a bake-off in 2014 (obviously I won). It's from the Better Homes and Gardens New Cook Book (you know, the red and white checker one?) and it does not disappoint. Five stars out of five. So. Good. I completely ignored the instructions about lining the pan with foil. There is the option to add nuts to the brownie batter, but I prefer them on top and crunchy (see below.)
Since 2014 I have perfected this recipe to be somewhat like Mississippi Mud or Rocky Road brownies.
Brownies*
*If you don't feel like making brownies from scratch, I highly recommend the Betty Crocker dark chocolate mix.
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup all-purpose flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
In a medium saucepan heat and stir butter and unsweetened chocolate over low heat until smooth; set aside to cool. Preheat oven to 350Ëš F.
Line an 8x8x2-inch baking pan with foil, leaving about 1 inch of the foil extending over the ends of pan. Grease foil; set pan aside. Stir the sugar into the cooled chocolate mixture. Add the eggs, 1 at a time, beating with a wooden spoon just until combined. Stir in vanilla.
In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter evenly in the prepared pan. Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack. Remove brownies from pan, using the overlapping foil to lift brownies. Place on cutting board; cut into brownies.
**
This is one of my life hack/brilliant ideas. Transfer the baked, cut brownies into a 9x13 (more or less) pan. Leave space between them and top with a cup (more or less) of mini marshmallows.
When you're ready make the frosting at the same time you toast pecans. Add at least 1/2 cup of pecans to your frying pan and turn stove to medium-low. Add a generous amount of coarse salt and let them sit and toast while you make the frosting. Somewhere in the middle of the frosting process, you can flip the pecans.
Brownie frosting
3 tablespoons milk
3 tablespoons butter, softened
3/4 cup white sugar
1/2 cup chocolate chips**
1/2 dash vanilla extract
**I'm a sucker for dark chocolate, so I used dark chocolate chips.
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.
Evenly distribute pecans (and salt) over the marshmallowed brownies. Top with frosting and allow the frosting to set before serving. I don't understand the "how" of it, but these freeze really well and are edible almost immediately from the freezer.
