Espresso Brownie with Marshmallow Mint Sauce
From notyourmomma 16 years ago
- 40 minutes to make
- Serves 9
Fudgy rich espresso cocoa chocolate packed brownie topped with minty marshmallow sauce. I like to think of as a big chewy "Andes" brownie kind of dessert.
Ingredients
- 5 ounces semisweet chocolate-best quality you can buy shopping list
- 2 ounces unsweetened chocolate, again finest quality shopping list
- 3 tablespoons cocoa powder shopping list
- 1 1/2 tablespoons instant espresso or coffee powder shopping list
- 8 tablespoons unsalted butter -- (1 stick) cut into quarters shopping list
- 3 large eggs -- room temperature shopping list
- 1 teaspoon of rum extract shopping list
- 1 teaspoons vanilla extract shopping list
- 1 1/4 cups sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 cup all-purpose flour shopping list
- Sauce: shopping list
- 1 cup of sugar shopping list
- 1/2 cup of water shopping list
- 16 large marshmallows, cut into pieces shopping list
- 2 egg whites shopping list
- 2 drops of peppermint oil shopping list
How to make it
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch lengths of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray Tedious but necessary if you ever hope to remove the brownies from the pan..
- In medium heat-proof bowl set oven a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth.
- Whisk in cocoa and espresso powder until incorporated. Set aside to cool slightly.
- Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined.
- Whisk chocolate mixture into egg mixture; then stir in flour until just combined.
- Pour mixture into prepared pan, spread into corners and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of moist batter clinging to it, 35 to 40 minutes.
- Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.
- Cut into squares and serve with marshmallow mint sauce.
- Make sauce:
- Boil sugar and water in small saucepan for five minutes.
- Add cut up marshmallows. (dip scissors in hot water to cut)
- Stir until marshmallows dissolve.
- Pour hot syrup over stiffly beaten egg whites.
- Fold in 2 drops of oil of peppermint.
- Drizzle over brownies and don't even think of the treadmill.
- *Brownies if tightly wrapped in plastic will keep fairly well refrigerated up to five days.* I challenge you to keep them around that long.
People Who Like This Dish 6
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