SANDRA'S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,

but must be refrigerated for a minimum of 24 hrs to set...

Yield: 16 squares

Prep: 15 Mins.

Bake: 27 to 30 Mins.

Cool: 1 Hr.

Refrigerate: 24 Hrs.

INGREDIENTS

Brownie Batter:

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/2 teaspoon kosher salt

1 cup walnuts, chopped coarse

Topping:

2 cups miniature marshmallows

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

METHOD

Preheat oven to 350F. Spray a 9x9" square baking dish with baking spray; set aside.

To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.

In a small bowl beat the eggs with the vanilla extract.

After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.

Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).

Spread batter evenly into prepared baking dish.

For the topping, add 'topping' chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.

Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.

Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!

SANDRA'S CHOCOLATE-LOVER FUDGY BROWNIES from scratch

Fantastic warm!

Feel free to take these Chocolate-Lover Fudgy Brownies

over the top by serving them with French vanilla bean ice cream alongside...

Servings: (12)

Prep: 15 Mins.

Bake 30 to 35 Mins.

INGREDIENTS

Brownies:

3/4 cup semisweet chocolate chips

1⁄2 cup (1 stick) unsalted butter, cut into cubes

1 cup dark brown sugar, packed

1 teaspoon vanilla extract

2 large eggs, beaten

1/4 teaspoon instant espresso

Pinch of cayenne

3⁄4 cup + 2 tablespoons all-purpose flour

1⁄4 teaspoon double-acting baking powder (or regular)

1/4 teaspoon baking soda

1⁄4 teaspoon fine-grain sea salt

1⁄2 cup white chocolate chips

Post-bake finishing:

1/4 cup semisweet mini chocolate chips

METHOD

Preheat oven to 350-degrees. Spray a glass 8x8" square pan with Bakers Joy; set aside.

In a heavy-bottom medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.

Stir in brown sugar and vanilla extract. Add beaten eggs, instant espresso, and cayenne, mixing well to combine.

Place a sieve over mixture, and sift flour, baking powder, soda, and sea salt into cooled mixture in saucepan. Gently fold, just until combined (do not over mix). Fold in white chocolate chips.

Pour batter into prepared pan.

Bake for 30 minutes for super moist, or up to 35 minutes for moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with semisweet mini chocolate chips.

Hot out of the oven
and immediately sprinkled with
semisweet mini chocolate chips...

Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!

~~~~~~~~~

Tip:

Glass baking dishes generally take more time than dark baking pans, so you might have to decrease your baking time if using a dark baking pan.