Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Yield: 12
Description
My favorite ice cream flavor is baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows, and melty chocolate chips. Whether your day feels like a “rocky road” or not, these brownies are sure to take your mind to a happy place.
Ingredients
1 cup (2 sticks) unsalted butter
3 ounces chopped unsweetened chocolate
1/2 cup unsweetened cocoa powder
2–1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla
1–1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup mini marshmallows
1/2 cup chocolate chips
Instructions
Preheat oven to 350°F. Spray 12 muffin cups with nonstick cooking spray or fill them with cupcake liners; set aside.
In a double boiler or a microwave set on low power, melt the butter and chopped chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let it cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar then whisk in the eggs and vanilla. Fold in the flour and salt until just blended. (Do not overmix.)
Divide the batter evenly among the prepared muffin cups filling each cup to the top. Top each cupcake with some nuts, marshmallows, and chocolate chips. Bake for about 15 minutes or until brownies are slightly underdone (they should be a bit gooey inside). Let cool in the pan on a wire rack for 5 minutes.
Source: thebakermama.com