ooey gooey baby
One week till, ahem, Schooooools out. For. Summer!
Craziness! I still have exams till the end of April (dear lord) but things are finally coming to an end! Every year it happens the same way, too. It will be early second semester, it’s crappy weather and you want to die you hate school so much, you pray for reading break to come faster, then all of a sudden you realize there is a month left. The weather, though rainy and poopy right now, is at least warm, and when the sun does peak out, is glorious! Time to break out the shorts!
I have also realized that I have an addiction. No, not anything serious, but definitely dangerous to my figure. I can’t seem to stop baking brownies. In all variations. I don’t know what it is, but I constantly am thinking of how to create the ultimate gooey, chewy, and gloriously rich brownie bar. Not that I find cookies and cakes boring, I just feel that they have been thoroughly explored already. Brownies are a whole new thing.
So with that I bring to you, Crack Brownies. Now, I surfed around on the inter-google for a bit to see if there was already such thing, and I guess there is. And it is similar to what I made! Bummer.
I’m still happy I made them because they were insanely good. A rich layer of dense chocolate brownie, topped with a layer of marshmallows and finally topped with a crumbly white chocolate and peanut butter crumb. The marshmallows seemed to caramelize in the center, giving you three distinct layers with unique textures and flavours. If you prefer to not have a crumby peanut butter layer, mix the marshmallows right into the peanut butter batter. This will give it a more creamy texture and less flaky. Addicting no matter what you do.
- 500 oz semisweet chocolate
- 1/2 cup butter
- 3 tbsp cocoa powder
- 3 eggs
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1 cup flower
- 1/4 tsp salt
- 1-2 cups mini marshmallows
Peanut Butter Topping
- 1 1/2 cups smooth peanut butter
- 1 cup confectioners sugar
- 1/2 cup butter, room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup flour
- 1 bar of white chocolate, cut into pieces
Grease and line a 11×11 baking pan with aluminum foil, then grease again. Preheat oven to 350 degrees.
In a medium sized pot, melt chocolate and butter on medium heat, stirring constantly. When melted, stir in cocoa powder. Remove chocolate from heat and slowly add in brown sugar, then eggs. Mix well and add vanilla. Add flour and salt and mix thoroughly. Pour brownie batter into pan and cover in an even marshmallow layer. Bake for 8 minutes, then remove to cool.
In a medium bowl, beat peanut butter , butter, and sugar together. Slowly add egg and vanilla. In a small bowl, sift together flour, slat, and baking powder. Add flour mixture to peanut butter mixture and beat thoroughly for a minute. Scoop peanut butter mixture onto marshmallow topping and spread evenly and carefully to the edges. Push white chocolate squares into peanut butter layer in rows. Bake for 35-40 minutes more, until topping in golden and puffy and a toothpick comes out clean.
Cool brownies for fifteen minutes, then place in fridge to cool for an hour or two more. Cut brownies into even squares and devour.
perfect flavour combination!
Happy Crack Baking!