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I customarily hatred brownies with nuts, marshmallow, and other “filler” in them. They regularly get in to approach of the brownie’s purpose—dense, abounding chocolate—or they’re overcompensating for a spirit that’s as well fudgey or as well cakey or not chocolatey enough. But not so with my mom’s brownie. One small block and we have been off in the land of chocolate, dancing in chocolate fountains, receiving bites out of chocolate buildings, and drifting chocolate kites. My indicate is they have been killer.
The disproportion is which the walnuts and marshmallow have been not there for flavor. The marshmallows utterly evaporate, withdrawal at the back of a cratered disaster which creates a tasty crunch. The walnuts and chocolate chips supplement firmness and chewiness to an already abounding cake. And similar to all things which aren’t flattering when we initial take them out of the oven, a cloak of powdered sugarine never harm anybody.
Cut them in to little (literally, 1 ½” x 1 ½”) squares and we have been ready for an afternoon tea or an afternoon alone on the couch.
Mom’s Killer Brownies
Made in a 9×13 baking pan.
6 oz bittersweet chocolate
4 oz butter
4 eggs, room temp
2 cups sugar
1 crater flour
1 tablespoon vanilla
2 cups mini marshmallows
1 crater semi-sweet chocolate chips
1 crater damaged walnuts
Preheat oven to 350
Melt the chocolate and butter in a play over hot water, afterwards let cool. Beat together the eggs and sugar, afterwards flow in the cooled chocolate. Continue violence whilst adding flour and vanilla. Do not over mix. Fold in superfluous ingredients. Pour in to a buttered and floured 9 x thirteen vessel and bake for 40-45 minutes. When cool, dirt with powdered sugar. Enjoy!
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