Posts Tagged ‘chocolate brownies’
Disappearing Marshmallow Brownies
These Gooey Treats Can Be Prepared in 15 Minutes!
This is a fun recipe from Allrecipes.com that I’ve made a few times and my family LOVES! The marshmallows really do disappear…and you can see them burst and melt away if you’re patient enough to watch. The kids will love making and eating this sweet dessert…which is both easy and quick! It took me about 15 minutes to prepare and about 23 to bake. I’m never patient enough to cool them thoroughly before I take a bite…but they’re delicious both warm and cool. I also love how versatile this recipe is, because I substituted semi-sweet chocolate for the butterscotch and it works really well too! Everyone will be thanking you for this delectable delight! Enjoy!
DISAPPEARING MARSHMALLOW BROWNIES
1/2 cup butter
1 cup butterscotch chips (I used semi-sweet chocolate)
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips (I used white chocolate chips for colour contrast)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
Bake for 20 – 25 minutes in preheated oven. Cool, and cut into squares.
Peanut Butter Swirl Brownies from Betty Crocker!
Bake & eat homemade brownies in less than an hour!
What an amazing flavor combination…chocolate and peanut butter! I love to nibble on Reese Peanut Butter cups while I watch tv at night. I bite around the outside and save the center for last. My boyfriend, on the other hand, isn’t a fan of chocolate, but he LOVES peanut butter (pb and jam sandwiches are his favorite) so he’ll share a Reese with me now and then. When I found this Betty Crocker recipe I took a chance and made them…hoping that I wouldn’t have to eat the whole batch myself. My boyfriend will not eat brownies but since these are made with peanut butter he was willing to try them and he loved them! Of course he did, or I wouldn’t be sharing this recipe with you! They’re so moist and fudgy and best of all it’s a quick and easy dessert. I had all of the ingredients on hand in my kitchen, but I did make a few changes that I noted on the recipe. I know you’re going to LOVE these!!
PEANUT BUTTER SWIRL BROWNIES
2/3 cup granulated sugar
1/2 cup packed brown sugar (I reduced this to 1/3 which was sweet enough)
1/2 cup butter or margarine, softened
2 tablespoons milk
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup peanut butter (I used crunchy)
1/3 cup peanut butter chips (I used 3 Reese Peanut Butter Cups)
1/3 cup baking cocoa
1/3 cup semisweet chocolate chips
Heat oven to 350ºF. Grease square pan, 9×9x2 inches. Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.
Divide batter in half (about 1 cup plus 2 tablespoons for each half). Stir peanut butter and peanut butter chips into 1 half. Stir cocoa and chocolate chips into remaining half.
Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate batter. Gently swirl through batters with knife for marbled design.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.