Marshmallow Brownie Cups

Starting out maybe three years ago, I decided that my birthday should be celebrated for more than just one day. Not necessarily in a party/drinking sort of way, but an adventure and experience kind of way. Last year, we went to Disneyland. This year, since funds were tight, we went out for Mexican food on the 22nd itself, then I gave myself a present by taking Friday off. Yesterday, Dave took me up to the Museum of Science in Boston, then out to Cheesecake Factory, which has been a celebratory restaurant of choice for, well, a few years now, between birthdays and anniversaries and what not. (It was also our first official date, too. Awww lol) It was a lot of fun.

Also on the 22nd, we got some fabulous news: Dave's dad is taking a good portion of the family (minus two sisters that are in school) on an ALASKAN CRUISE in honor of Dave's mom's 60th birthday in May! *chairdance* I am superduper excited, as I've never been on a cruise or gone to Vancouver or Alaska. Yay for new places to eat! And magnets. :)

All birthdays aside, I really wanted to make something with marshmallows this weekend. It just sounded like a good idea. After some time searching, I found a new (to me) blog, Talida Bakes, and the recipe, adapted from Cooks' Illustrated, fit perfectly. Personally, I could have just sat there dipping marshmallows into the brownie batter for quite some time, but even baked, they do taste yummy. One word of caution: don't fill the cups too full, as the marshmallow will 'drip' and become thin and candy-like. They taste good, very brownie-esque. I do so like brownies masquerading in cupcake liners. :)



Ingredients:
7 oz. dark chocolate (at least 60% cocoa), chopped
½ cup unsalted butter, cut into quarters
3 Tbsp. cocoa powder
3 large eggs
1 cup granulated sugar
2 tsp. vanilla
½ tsp. salt
1 cup flour
1 cup mini marshmallows

Directions:
Preheat oven to 350F. Spray mini-muffin pan with nonstick spray or line with paper liners.

Melt chocolate and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Beat together eggs, sugar, vanilla, and salt in medium bowl until combined. Beat in warm chocolate mixture. Gradually add flour, beating until fully incorporated. Stir in mini marshmallows. Spoon batter into prepared muffin cups, about half-full.

Bake at 350F for 15-20 minutes, or until slightly puffed, and a toothpick inserted near center comes out with just a small amount of crumbs attached. Cool completely on wire rack.

S'more Cookie Bars

I found this recipe over at Baking Bites, about a month ago, judging by the posting date, and quickly added it to my "maybe trying" folder. I'm trying to get better about actually working my way through that folder instead of just always adding to it. :)

I'm a firm believer that whoever first put chocolate and marshmallow together needs to be sainted. But at the same time, I've never had an-honest-to-goodness, straight-off-the-fire smore. Yeah, yeah, I know. One of the 'essentials' of childhood to many people, and here I am, getting closer and closer to 30 (which is whole 'nother post to begin with!), and I never have.

But I'd like to imagine that these, especially when eaten before being fully cooled, so they're still gooey and messy, are pretty close to the real thing.

By the way, I'm adding "eating a real s'more" to my newly-created list of "Things To Do Before I'm 30". Which already includes getting married and having a baby. And taking my parents to Disney World. :)

Anyways, I digress. I used two different chocolate bars, one 'Evening Dream' Ghirardelli (I already had it lol) and one milk chocolate bar. Unfortunately, I forget which side was which. :) Also used less marshmallow creme, which turned out for the best. Right now, they seem to dance on that border between 'sweet' and 'too sweet'. More marshmallow probably would've pushed it over. I used probably about 5 ounces? I didn't measure, just scooped from the jar, spreading until I was satisfied. :)

Really easy to make, though. Maybe next time I'll experiment with other kinds of chocolate.



Ingredients:
1-1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened to room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 tsp. vanilla extract
2 king-sized milk chocolate bars
1½ cups marshmallow creme

Directions:
Preheat oven to 350F. Grease an 8-inch square baking pan.

In a small bow, whisk together flour, graham cracker crumbs, baking powder, and salt; set aside.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. Add flour mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread chocolate with marshmallow creme or fluff.

Flatten remaining dough and carefully place on top of marshmallow layer. (I spread it on the counter, shaping it into a square, then cut into four pieces. Once on, I pinched the dough together to make it look like one solid piece.)

Bake at 350F for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. Makes 16 cookie bars.

Marshmallow Swirl Brownies

Being from Massachusetts, one thing that I have a hard time finding out here in California is Marshmallow Fluff. While I was never a fan of the Fluffernutter sandwich (peanut butter and fluff), I do greatly enjoy the taste of the Fluff all on its own.

It came to me a few weeks ago: Why not try swirling it into a brownie? I used their recipe for Whoopie Pie filling with my classic 'smaller-pan' brownie recipe. I'm a firm believer that whoever came up with the idea of chocolate and marshmallow together needs to be sainted. :)

The camera goblins are acting up, so no pictures. But, if this tells you anything - Dave ate nearly half of the pan. I brought some into work today and it got rave reviews. Not bad when I don't think it came out overly pretty to begin with. (And that's part of the reason the goblins were acting up, I think) ;)

Oh. I would've posted this soon, but ya know... yesterday was the 21st. I had to read book seven. (And, hey, if you're curious and want to read my thoughts, check out the livejournal) :D

Ingredients:
Marshmallow Fluff Filling:
¼ cup butter, softened
½ cup confectioners' sugar
½ cup Marshmallow Fluff
½ tsp. vanilla

Brownies:
½ cup flour
1/3 cup cocoa
¼ tsp. baking powder
1/8 tsp. salt
½ cup butter, melted
1 cup sugar
1 tsp. vanilla
2 eggs

Directions:
For Marshmallow Filling/Swirl:
Combine all ingredients, beating until light and fluffy.

For Brownies:
Preheat oven to 350F. Grease a 9-inch square pan.

Combine flour, cocoa, baking powder, and salt; set aside.

Beat butter, sugar, and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, beating until smooth.

Pour three-quarters of the batter into prepared pan. Drop spoonfuls of marshmallow over batter. Top with remaining batter. With a knife, gently swirl through the batter, marbling the marshmallow.

Bake at 350F for 20-23 minutes. Let cool on wire rack.