Chocolate Marshmallow Brownies

CCBerries — Fri, 11 Dec 2009 07:13:13 +0000

This is one of our old family recipes, it’s also one of the recipes where gourmet chocolate is not needed, it actually tastes best with Bakers brand Semi-Sweet chocolate (the red box), it comes in one ounce squares.

Preheat oven at 350°
Pan size 13×9, prep pan with parchment paper or by greasing using the butter wrapping paper.

Beat 4 eggs well
2 cups sugar
Add 4 squares chocolate (melt butter and chocolate together first)
1 cup butter
Mix in 1 ½ cup flour (mix the following in slowly, do not beat)
1 t. baking powder
½ t. salt
4 t. vanilla
Bake for 45 minutes at 350° . When a toothpick comes out ‘clean’ they are done.
After 45 minutes put 1 cup of the small marshmallows (I put in a little more) and return to the oven for 5 minutes. (if you don’t have small marshmallows you can cut up the big ones with a scissors.)
Frosting:
2 T. Butter melt with
1 square chocolate
Mix in ¾ box of powdered sugar (or the whole box if you are like me and really have no use for ¼ of a box of powdered sugar laying around) and add enough milk to make it spread easy.

Spread the frosting while the marshmallows are hot. Let cool before cutting.

While the original recipe called for walnuts, I’ve never had them that way, they really would not add much.
I’ve taken the brownie base and used it in other custom desserts.
In one case the brownie was surrounded by a open topped chocolate shell and topped with raspberry moose with a little raspberry puree on the side.

When to temper?

CCBerries — Sun, 23 Aug 2009 15:05:52 +0000

One of the questions we get asked is when you need to temper and when you don’t. I’ve created the following table to help identify when chocolate needs to be tempered and when it does not.

What	Need to be tempered?	Why
Frozen bananas	No	Any time the object dipped is frozen and will remain (be served) frozen the chocolate does not need to be tempered
Making cakes, brownies and such	No	When the chocolate is added to something that is going to be baked you don’t need to temper
Making ganache	No	There are secondary sources of fat in the recipes for ganache, so it never really sets up the way solid chocolate would.
Dipping Strawberries, raspberries, or other fruits, or other non-frozen items (pretzels, cookies..) that need to set up	Yes	These set up and be served at room temperature, and the finish should look right.
Molds, truffles and such	Yes	These are room temperature chocolates, the chocolate needs to set up correctly to be handled at room temperature.
Fondue	No	Adding more cocoa butter is recommended unless you have a chocolate that is made for fondue/chocolate fountains. A cocoa butter based chocolate fondue tastes a whole lot better than when someone makes one by adding vegetable oil.
Frosting	No	The chocolate is a minor component in frosting mixtures, the sugars and other ingredients control the consistency.
Anything else	?	Just ask

Do you have some chocolate that has been knocked out of temper?, a little seazed up from steam, water, or other mishaps? Use it for baking: it will work fine and beats tossing it out. Chocolate used to bake a cake or used in frosting does not need to be in temper.

CCBerries Chocolate Covered Strawberry blog » brownies

Chocolate Marshmallow Brownies

When to temper?

What

Need to be tempered?

Why