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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows[ and almonds. Making them one bite in a mini-muffin tin makes them super easy to snack on or pack in a lunchbox. They're also great to make for any group you may have to prepare for - like your turn for soccer snack or a school party. You may want to leave the nuts out to accommodate allergies if sending them to school, though.] Ingredients:
1/2 cup butter |
4 ounces unsweetened chocolate, chopped |
2 eggs |
1 cup sugar |
1 teaspoon vanilla |
1/4 teaspoon salt |
1/2 cup all-purpose flour |
1/4 cup blanched almonds, chopped or slivered almonds |
24 mini-marshmallows |
equipment: mini-muffin tin or regular |
Directions:
1. Preheat oven to 350 degrees F.
2. Over hot water in a small bowl, melt the butter and chocolate together. Let cool to almost room temperature while you prepare the rest of the recipe.
3. In a mixer or with a whisk, whip the eggs with the sugar until fluffy. Stir in the vanilla and salt with a wooden spoon. Add the melted chocolate mixture and stir. Add the flour and stir in only until incorporated. Add nuts and mix briefly.
4. Grease a non-stick mini muffin (or regular) tin and divide the batter evenly by spoonfuls filling each 3/4 full. Top each with a mini marshmallow, pressing it in slightly. Bake for 20 minutes for chewy brownies and 25 minutes for cake-ier brownie bites. Let cool then ease them out of the pan.
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