Brownie Rubble

Name: Brownie Rubble
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 170 grams bittersweet chocolate, chopped; 2 sticks plus 2 tablespoons unsalted butter, plus more for the pan; 4 larges eggs, cold; 237 milliliters all-purpose flour, plus more for dusting; 237 milliliters mini marshmallows; 177 milliliters unsalted roasted peanuts; 1 teaspoons salt; 237 milliliters semisweet chocolate chips; 473 milliliters sugar; 177 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract

The recipe Brownie Rubble can be made in approximately 1 hour and 20 minutes. One serving contains 574 calories, 9g of protein, and 33g of fat. This recipe serves 12. It works well as an American dessert. Head to the store and pick up bittersweet chocolate, marshmallows, cocoa powder, and a few other things to make it today.

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Remove the bowl from the saucepan.

Equipment you will use

Sauce Pan

Bowl

Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth.

Ingredients you will need

Cocoa Powder

Sugar

Salt

Equipment you will use

Wooden Spoon

Bowl

Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny.

Ingredients you will need

Egg

Add the vanilla, then add 1 cup flour and mix until combined.

Ingredients you will need

Vanilla

All Purpose Flour

Spread in the prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Chocolate Chips

Marshmallows

Peanuts

Equipment you will use

Oven

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.

Equipment you will use

Cutting Board

Aluminum Foil

Frying Pan

Photograph by Lisa Shin

Equipment

Ingredients

Servings:

170grams

bittersweet chocolate, chopped 2sticks

plus 2 tablespoons unsalted butter, plus more for the pan 4larges

eggs, cold 237milliliters

all-purpose flour, plus more for dusting 237milliliters

mini marshmallows 177milliliters

unsalted roasted peanuts 1teaspoons

salt 237milliliters

semisweet chocolate chips 473milliliters

sugar 177milliliters

unsweetened cocoa powder 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "