These next few weeks are tough ones for us parents. With back-to-school imminent it’s a mental tug of war between kicking their heiney’s out the door and hugging them tightly so they never leave. Whether it’s your anxiety or theirs, a home-baked volcano brownies makes everything better. This classic recipe is topped with nuts, chocolate and toasty marshmallows, giving the impression of a volcano erupting. Could it be a homemade science project? Nope, it’s just a little love from home.
Tempering ingredients: Baking brownie’s typically involves melting chocolate with butter, then mixing into sugar and eggs. The challenge is to successfully mix the warm chocolate mixture without literally baking the eggs. Adding just a touch of chocolate at first (which is tempering) will slowly adjust the temperature without cooking the ingredients.
Marshmallow madness: Toasted marshmallows really are the secret to this luscious brownie, but a few seconds too long under the broiler and the whole thing is literally toast. Browning marshmallows under the broiler only takes a few minutes so keep an eye on them the WHOLE time and you will have success.
Brownie cutting secret: Nothing is more frustrating than cutting perfectly baked brownies with half the batch clinging to the knife like it’s a long lost friend. Instead of using a metal knife, try plastic, and you’ll have perfectly cut brownies every time.
- 6 oz. unsweetened chocolate
- 1 ½ sticks (3/4 cup) unsalted butter
- 2 cups sugar
- 4 large eggs
- 1-teaspoon vanilla
- 1 1/3 cup flour
- ¼ teaspoon salt
- 1 cup toasted pecans, chopped
- 1 cup semi sweet chocolate chips/chunks
- 10 oz. bag mini marshmallows
- Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet, and toast in the pre-heating oven for about 5 minutes. Remove and set aside.
- In a double boiler or a bowl set over simmering water, melt the chocolate and the butter. Stir and set aside.
- In a large bowl with an electric mixer, beat sugar and eggs until light and smooth. With the motor running, slowly add the chocolate/butter mixture starting with a tablespoon, then, slowly add the rest. Add the vanilla. Sift together flour and salt and add until just combined.
- Pour batter into a buttered and floured 9 x 13-inch baking pan. Bake 20-25 minutes until top is cracked and firm. Sprinkle nuts, chocolate and marshmallows on top. Turn oven to broil and place 6-inches under broiler. Broil until marshmallows are puffed and golden watching the entire time, about 2-3 minutes.
- Cool and cut into squares with a plastic knife.