This recipe came from an accident gone completely right.
My Grammi, a proud owner of a Snuggie, fell victim to the late night infomercial for The Perfect Brownie Pan. She got herself one, and one for me as well. So, I thought I better put this over-priced cookware to good use. I whipped up a batch of my brownie batter from my favorite brownie recipe, put them in the pan, and set the oven timer. 40 minutes later, my brownies had rose so much, that they were stuck to the little grid you cook them in. So, I ended up with brownie chunks and bits, that I had to break away from the pan.
I tried to piece at least one together, so I could take a decent picture of it to use for a recipe page. But, it just wasn’t going to work. Then, I had an epiphany: stick them back together Rice Krispies style. And, why not make the chocolate/marshmallow combo complete with a graham cracker crust? And while I’m at it, I mine as well top it with some toasted marshmallows!
So, put together a little crust, melted the marshmallows, and mixed in my brownie chunks. Topped it with some more marshmallows, and threw them under the broiler for a few minutes.
Nutritious: Not one single bit.
Delicious: In every single way.
Here’s the world’s best brownie recipe. You’ll never even think about using a box again, guaranteed. (I’ll get a page up later for them!)
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla
1 1/2 cups flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup chocolate chips
1 cup walnut pieces
Cream butter, sugar and vanilla together. Add eggs, one at a time, beating well after each.
Add in flour, cocoa and salt. Mix well. Then, add in chocolate chips and walnuts.
Spread in a lightly greased 9×13 pan, bake at 350 for 35-40 minutes.