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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| unsalted butter: 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| eggs: 2 |
| buttermilk: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| miniature marshmallows: 3 cups |
Chunky Path Brownies
Credit: www.bhg.com
User rating:
-
Prep Time
35 min -
Cook Time
25 min -
Servings
48 serving(s)
Tags
1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.
3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.
4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.
5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.