DRIZZLED MARSHMALLOW BROWNIE BITES

Target . . . You are like a drug.

Little demons jump on your shoulders, the second you enter that store.

 They taunt you and whisper “sweet temptings” in your ears.

Today, I was weak.

I gave in . . . and bought a heart shaped cupcake pan.

I filled those cute little hearts with Katherine Hepburn Brownie batter.

It’s good . . . Really good! 

 My fear . . . was that I would have a difficult time popping them out of the pan.

To my amazement . . . they hopped right out of the pan.

I wanted them to turn out perfectly, since they were going to a special friend (Rexann) having a Birthday!

Next I needed to dress them up . . .

Toasted Marshmallow – White Chocolate – Sprinkles

  I cut a large marshmallow in half, and then put the pan under the broiler in the oven.

Don’t over do it . . . you just want the tops golden brown.

  I melted a big square of Ghirardelli White Chocolate, and drizzled it over the brownies.

White & Pink Pearl Sprinkles were the finishing touch.

Easy and quite Scrumptious.

My brownies are loaded with Walnuts, but that’s optional.

This Brownie recipe has become my very favorite.  They are gooey, chewy & moist.

You might also top the brownie with Real Whipped Cream and Strawberries or Raspberries. Ice Cream, berries and warm Hot Fudge would also be delicious.

These heart shaped Brownies or little Cakes will be perfect for Valentines Day.

Keep your eye out for those little tempters . . . when you enter Target!

 

MY FAVORITE BROWNIES

yield:  12 heart shaped brownies

1/2 cup (1 stick) butter

2 oz. unsweetened chocolate, chopped

*Note:  I only add 1 ounce of unsweetened chocolate.  If you like a Dark chocolate Brownie . . . add 2.

1 cup sugar

2 large eggs, slightly beaten

1 tsp. pure vanilla extract

 1/2 cup of flour

1/4 tsp. salt

1 cup walnuts, chopped

DIRECTIONS:

1.  Position a rack in the middle of the oven.  Preheat the oven to 325 degrees.  Butter and flour and 8″ square baking pan.

2.  Melt butter and chocolate in a heatproof bowl set over a saucepan of about 1 1/2″ of nearly simmering water, whisking until smooth.  Or melt in a microwave – watching closely.

3.  Remove the bowl from the heat, add the sugar, eggs and vanilla, whisk until well blended.  Whisk in the flour and salt just until well blended.  Stir in the walnuts.  Transfer the batter to the prepared floured pan.

4.  For 8×9 ” pan:  Bake for 35 minutes, or until a wooden pick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet.  Do Not Over bake. The edges start to pull away from the sides of the pan as well.  Don’t over bake!  For heart shaped cupcakes, bake at 325 for 18 to 20 minutes. 

5.  Add mini marshmallows to the top of the brownies, and put back into the oven……just until they begin to melt slightly.  Don’t brown.

6.  Let Cool for 5 to 10 minutes, and spread or drizzle fudge frosting over the top, or Top with 1/2 large Marshmallow, then drizzle with melted White chocolate.  Add sprinkles to the tops and let chocolate set up, before transferring brownies to nice plate.

Optional:

FUDGE FROSTING

*This recipe makes enough frosting for a double batch of brownies in a 9×13 ” pan.

*It’s also more like a glaze – if you want it thicker, simply add more powdered sugar.

1 3/4 sticks butter

4 Tablespoons cocoa powder (I only used 3)

6 Tablespoons milk

1 tsp. vanilla extract

1 pound powdered sugar

1/2 cup finely chopped pecans or walnuts (opt)

DIRECTIONS:

Melt the butter in a medium sized saucepan over medium-low heat.  Add the cocoa powder and stir until smooth.  Add the milk, vanilla and powdered sugar.  Whisk until very smooth.

Dump in the chopped nuts and stir until well combined.  This frosting is quite thin . . . if you want it a bit thicker simply add more powdered sugar.  It’s yummy!  I just drizzle the fudge frosting over the top of the Marshmallows.  Put the remaining frosting in a container, and store in the fridge for later use.