- 16
- 30 mins
- 60 mins
Ingredients
- For brownies:
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp instant espresso powder
- Melt:
- 2 sticks unsalted butter
- 1 1/4 cups granulated sugar
- Stir In:
- 2 cups semisweet chocolate chips, divided
- 3 eggs
- 2 tsp vanilla extract
- For the topping, heat:
- 1/4 cup heavy cream
- 3 oz. bar milk chocolate, finely chopped
- 1 1/2 cups miniature marshmallows
- 1/2 cup chopped dry roasted peanuts
Preparation
Step 1
Preheat oven to 350º. Coat a 9X13 inch baking pan with nonstick spray.
Whisk together flour, cocoa powder, baking powder, salt and espresso powder in a large bowl.
Melt butter and sugar in a medium saucepan over medium-high heat until bubbles form around the edge of pan, remove from heat.
Stir in 1 cup chocolate chips until melted, then stir chocolate mixture into flour mixture until combined. Add eggs and vanilla, stir until combined. Gently fold remaining 1 cup chips into batter, spread into prepared pan and transfer to oven.
Bake brownies until edges are set and toothpick inserted in center comes out clean or with a few moist crumbs, about 30 minutes.
For the topping, heat cream until it starts to boil, pour over chopped chocolate in a bowl and cover. Let mixture sit 5 minutes stir until ganache is smooth.
Sprinkle marshmallows and peanuts over brownies. Briefly return brownies to oven to soften marshmallows, 2 - 3 minutes. Drizzle ganache over topping and let cool before serving.