Brownie Rubble
This recipe yields rich, fudgy brownies topped with a delightful mix of gooey marshmallows, chocolate chips, and crunchy roasted peanuts. It employs a double boiler method for a smooth chocolate base, resulting in a perfectly dense and satisfying dessert with a delightful textural contrast.
Equipment
- 1 8-inch-square baking pan
- 1 Medium Saucepan For double boiler
- 1 Heatproof Bowl For melting chocolate over double boiler
- 1 Wooden Spoon For mixing batter
- 1 Wire Rack For cooling brownies
Ingredients
Main
- 2 sticks plus 2 tablespoons unsalted butter plus more for the pan
- 1 cup all-purpose flour plus more for dusting
- 6 ounces bittersweet chocolate chopped
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 4 large eggs cold
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows
- 1 cup semisweet chocolate chips
- 3/4 cup unsalted roasted peanuts
Instructions
- Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.
- Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.
- Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.
- Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.
- Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.
Notes
1. For the richest flavor, use high-quality bittersweet chocolate and unsweetened cocoa powder. The quality of these ingredients significantly impacts the final taste.
2. When melting chocolate over a double boiler, ensure the bowl does not touch the simmering water to prevent scorching the chocolate. Gentle heat is key.
3. Do not overbake the brownies! The toothpick test should show a few moist crumbs, not come out clean. This ensures a fudgy, not dry, texture.
4. Ensure the eggs are cold as specified; this can affect the batter's emulsion and final texture.
5. Cooling completely before slicing is crucial for clean cuts and to allow the brownies to set properly, enhancing their texture.
2. When melting chocolate over a double boiler, ensure the bowl does not touch the simmering water to prevent scorching the chocolate. Gentle heat is key.
3. Do not overbake the brownies! The toothpick test should show a few moist crumbs, not come out clean. This ensures a fudgy, not dry, texture.
4. Ensure the eggs are cold as specified; this can affect the batter's emulsion and final texture.
5. Cooling completely before slicing is crucial for clean cuts and to allow the brownies to set properly, enhancing their texture.