Brownie Rubble

Total Time:
1 hr 20 min
Prep:
40 min
Cook:
40 min

Yield:
12-18 brownies
Level:
Easy

Ingredients
  • 2 sticks plus 2 tablespoons unsalted butter, plus more for the pan
  • 1 cup all-purpose flour, plus more for dusting
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 4 large eggs, cold
  • 2 teaspoons vanilla extract
  • 1 cup mini marshmallows
  • 1 cup semisweet chocolate chips
  • 3/4 cup unsalted roasted peanuts
Directions
  • Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F.

  • Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

  • Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

  • Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

  • Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.

  • Photograph by Lisa Shin


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