Brownie Rubble
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 ⓘ
Instructions
- 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
Nutrition & Diet Analysis (per serving)
889
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).