Beatrice Ojakangas fudgy brownie recipe modified by adding chocolate chips and mini marshmallows.
Making brownies from scratch is pretty simple. Take your favorite chocolate, some butter, eggs and flour. Bit of sugar. Splash of vanilla or strong coffee. Bake until almost done.
My mother-in-law bought me a set of those silicone pans, sheets and muffin cups. One of my pet peeves is scraping brownies out of my metal or glass pans. I used a silicone square pan to remedy this twitch. And I discovered silicone is not a brownies’ friend.
After the initial alloted baking time stated in the recipe I took the brownies out of the oven. They smelled good and had a crinkled top due to my addition of mini marshmallows. They were left to cool as dinner was made.
Trying to pop the pan mold off the brownies nearly ended in disaster. The middle was not set. Not one bit! I poked around with a toothpick and found these brownies were closer to the batter I poured into the pan than the chewy chocolate morsels I thought were coming out of the pan. Back to the oven.
At this point I was beyond mad.
Another 10 minutes. Still gooey.
I’m finished making dinner and try to get everyone seated at the table. Distractions occur in the form of a two-year old.
Another 10 minutes go by, possibly more.
I remembered that I forgot to reset the kitchen timer; leapt into the kitchen and pulled out the brownies.
They were done alright, just not… almost done.
Adapted from Beatrice Ojakangas’ recipe in The Great Holiday Baking Book
- 2oz unsweetened chocolate
- 6 Tbsp butter
- 1 cup sugar
- 2 eggs
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- handful of chocolate chips and/or marshmallows
Mix. Bake at 350ºF in a 8×8″ pan for 25 minutes.