 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
Found this recipe a while back from . I immediately made them as this is my hubby's favorite ice cream. Needless to say - we both fell in love with these. In fact, he wanted to top these with a scoop of Rocky Road Ice Cream - he is bad! Read more ! Ingredients:
1 1/4 cups semisweet chocolate chips (about 7 1/2 ounces) |
12 tablespoons unsalted butter (1 1/2 sticks) |
1 1/2 cups granulated sugar |
3 large eggs, at room temperature |
1 1/2 teaspoons vanilla extract |
1 teaspoon kosher salt |
1 cup all-purpose flour |
1 teaspoon baking powder |
2 cups packed mini marshmallows |
1 1/2 cups coarsely chopped roasted, salted almonds |
Directions:
1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
2. Combine 3/4 cup of the chocolate chips and the butter in a small saucepan. Cook over low heat, stirring constantly, until melted, about 8 minutes. Remove from heat and let cool slightly.
3. Whisk sugar, eggs, vanilla, and salt in a large bowl until eggs are broken up and smooth. Add chocolate mixture and stir to combine. Add flour and baking powder and stir until just incorporated. Add 3/4 cup of the marshmallows and 3/4 cup of the almonds and stir to combine.
4. Transfer batter to the prepared dish and spread evenly. Bake until a toothpick inserted in the center comes out mostly clean, about 25 minutes. Remove from the oven.
5. Move the rack to the top of the oven. Sprinkle remaining chocolate chips, marshmallows, and nuts over the surface of the batter. Return to the oven and continue baking until marshmallows are puffed and golden brown, about 10 minutes more. Remove from the oven and cool completely on a wire rack before cutting.
|
|