These brownies
were pretty good. It was my first time baking with marshmallow fluff. I baked the
brownies for 26 min.
Milk
Chocolate Swirl
3 oz [85
g] Ghirardelli Milk Chocolate Wafers, finely chopped (used
semi-sweet chocolate chips)
¼ cup [60
g] heavy cream
¾ teaspoon
peppermint extract
Brownies
1 ½ cups
[213 g] all-purpose flour
1 teaspoon
baking powder
¾ teaspoon
salt
4 large
eggs at room temperature
1 ½ cups
[300 g] granulated sugar
½ cup [100
g] brown sugar
½ cup [112
g] canola oil
2
teaspoons pure vanilla extract
6 oz [170
g] Ghirardelli Dark Wafers chopped (used dark chocolate
chips)
8
tablespoons [1 stick or 113 g] unsalted butter
¼ cup [25
g] Ghirardelli Majestic Cocoa Powder
½ cup [70
g] store-bought marshmallow fluff
2 oz [57
g] Ghirardelli Dark Wafers, melted and cooled (used dark
chocolate chips)
Peppermint
candy or candy canes crushed, for sprinkling
Equipment
9×13
Baking Pan (do not use glass) (used metal 9x13 lined
with parchment paper)
Instructions
For the
milk chocolate swirl
1.
Place the milk chocolate in a small bowl. Heat
the heavy cream in a small saucepan until it is simmering and just about to
boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and
let it sit for 5 minutes. Remove the plastic and add peppermint extract. Whisk
until completely smooth. Cool to room temperature.
For the
brownies
·
Adjust an oven rack to the middle of the oven.
Preheat the oven to 350F [180C]. Grease a 9 x 13 in [23 by 33 cm] baking pan
and line with a parchment sling.
·
In a small bowl, whisk together the flour,
baking powder, and salt.
·
In a large bowl, whisk together the eggs,
granulated and brown sugars, oil, and vanilla.
·
Place the chocolate and butter in a small,
heavy-bottomed saucepan set over low heat and melt together, stirring
frequently to prevent the chocolate from scorching. Continue cooking until the
mixture is smooth. Off the heat, add the cocoa powder to the chocolate and
whisk until completely combined.
·
Add the chocolate mixture to the sugar-egg
mixture and whisk until smooth. Add the flour mixture and stir with a spatula
until just combined. Pour the batter into the prepared pan and use an offset
spatula to smooth the top. Dollop the milk chocolate ganache and the
marshmallow cream over the top, alternating the two. Drag the tip of a knife
through the batter, creating swirls. *see note
·
Bake until the sides of the brownies have set,
the top is starting to crackle and look glossy, and a wooden skewer or
toothpick inserted into the center comes out with crumbs, 26 to 32 minutes. (baked 26 min) The batter on the toothpick should not
be wet but should have a good amount of crumbs clinging to it.
·
Transfer the pan to a wire rack and let cool
completely. Use the parchment sling to gently lift the brownies from the pan.
If desired, decorate the top: Pour the warm, melted chocolate into a disposable
piping bag (or small zip-top bag) and snip the end to make a small opening (for
thin lines, the smaller the hole, the better). The chocolate will immediately
want to start pouring out, so tip the end up unti you are ready to pipe, and be
ready to pipe immediately). Quickly pipe the chocolate line lines across the
brownie surface. Sprinkle the warm chocolate with the crushed peppermint, then
let set. Cut into bars and serve. Store brownies in an airtight container at
room temperature for up to 2 days.
Notes
*Leave a
small space un-swirled in the center of the batter when assembling. This is the
spot you want to insert your toothpick to check when the bars are done, as the
ganache will remain wet throughout baking.
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