Ah, vacation. Finally. And something to do with that half-used jar of marshmallow cream jammed between the soy sauce and garlic dill pickles. Finally.
I’m always disappointed by the dried up, crumbly cakes posing as brownies on catered goodie trays, downright appalled by those who willingly nosh on them,
and completely mystified when someone remarks on their tastiness.
A real brownie is half cake, half fudge. A real brownie oozes butter and chocolate. A real brownie has crunchy edges and a soft, moist centre. A real brownie balks at icing.
Bake these people a real brownie, then show them how easy it really is.
1 cup unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into small pieces
1/2 teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
2 teaspoons vanilla extract
1 cup flour
1 jar marshmallow cream
Preheat oven to 350 degrees Fahrenheit and line a 9×13-inch square pan with parchment paper.
In a double boiler, over low heat, combine the butter and chocolate. Stir occasionally until melted and smooth. Remove from heat and set aside.
Whisk eggs in a large bowl. Add the salt, sugars and vanilla, and whisk until smooth. Stir in the chocolate and butter mixture. Fold in the flour.
Pour batter into the prepared pan and smooth. Drop large spoonfuls of marshmallow cream, evenly spaced, on top of the brownie batter. Drag a regular kitchen knife through the marshmallow cream to create a marble effect.
Bake until the top has formed a shiny crust and the batter is moderately firm (about 45 minutes). Cool in the pan on a rack.
Source: The core brownie recipe was originally published in Nick Malgieri’s Chocolate: From Simple Cookies to Extravagant Showstoppers and posted online by David Lebovitz at Living The Sweet Life in Paris.