Marshmallow Brownies

It was almost a year ago when I made marshmallow blondies. They were a hit at a friend’s birthday bbq, and I often think about making them again, but I never have butterscotch when I want to make them. This time when the blondies came to mind, instead of giving up due to no butterscotch, I decided to make a brownie version since I already had chocolate and marshmallows.

Think of it as an American Rocky Road brownie minus the nuts, which is my usual ice cream order at places like Marble Slab (which, by the way, came before Cold Stone and is from Texas). Also according to its history, both Marble Slab and I share the same birthplace and birth month, so it’s no wonder I feel such a strong connection to the creamery. It’s a shame there are none around me in New York. What’s also a shame is that I can’t get Blue Bell ice cream around here either. Don’t get me wrong, I love New York, but as great as the food is here, there are some Texas treats I’m going to miss it from time to time. This is why I relate so well to the Homesick Texan. And ain’t it a gorgeous blog!

Marshmallow Brownies
adapted from Cook’s Illustrated

7 ounces dark chocolate (at least 60% cocoa), chopped
1/2 cup unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup flour
1 cup mini marshmallows

1. Adjust oven rack to lower-middle position and heat oven to 350F degrees.
2. Spray mini muffin pan with nonstick vegetable cooking spray.
3. In microwave, melt chocolate and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
4. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.
5. Whisk warm chocolate mixture into egg mixture; then stir in flour and mini marshmallows until just combined.
6. Spoon batter into muffin pan. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 15 to 20 minutes. Cool on wire rack to room temperature.

Chocolate and Marshmallow Mud Cookies

Back to baking. I made these to give as an early birthday present for a coworker. Previously, I’ve made similar chocolate marshmallow cookies, but I say these definitely beat those out. I’ve also made some marshmallow blondies, and last week I made a sad rendition of those. Sad how so? I didn’t have butterscotch on hand, and instead of being creative, I simply omitted it. They did not taste half as good, so from now on, I’m stocking up on butterscotch.

Chocolate and Marshmallow Mud Cookies
adapted from well fed network, originally adapted from Paula Deen

1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tspn vanilla
1-1/2 cups all-purpose flour
1 tspn baking powder
1/2 tspn salt
1/2 cup milk chocolate chunks
1 cup mini marshmallows

1. Preheat oven to 350F.
2. Melt the semisweet chocolate morsels by microwaving for 1 minute, stirring every 30 seconds.
3. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 4 at a time, and beat well.
5. Blend in the vanilla and melted chocolate.
6. Combine flour, baking powder, and salt and pass it through a sieve.
7. Add this slowly to chocolate mixture, continuously stirring until well blended.
8. Stir in the 1/2 cup milk chocolate chunks.
9. Spoon tablespoonfuls of the dough onto cookie sheets.
10. Press 3 marshmallows into the center of each cookie dough.
11. Bake for 10 to 12 minutes or until set. Remove and allow to cool on the wire rack.