Ruggedly Loaded Brownies
 
Prep time
Cook time
Total time
 
Easy yet indulgent dark chocolate brownies topped with marshmallows, praline & chocolate chips.
Author:
Recipe type: Cakes & Muffins
Cuisine: World
Yield: 16
Ingredients
  • 125 gms dark chocolate, chopped
  • 100 gms butter, cubed
  • ½ cup powdered white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • Assorted toppings:
  • marshmallows, cashew praline, white chocolate chunks and milk chocolate chips - or anything else you prefer.
Instructions
  1. Pre-heat oven to 180 C and prepare an 8″x8″ cake pan by lining it with butter paper/parchment paper and lightly greasing and flouring it.
  2. Place the chopped chocolate and butter in a dry and clean microwave-proof dish and microwave at HIGH in bursts of 30 secs, stirring between each, until melted and combined to make a smooth sauce.
  3. Add the sugar and vanilla and stir vigorously until sugar melts and is incorporated with the chocolate sauce.
  4. Ensuring that the chocolate mix has cooled down, add the eggs on at a time, stirring to combine between additions.
  5. Add the flour and stir until no flour-y streaks remain.
  6. Pour this batter into the prepared cake pan and keep aside.
  7. Break/ chop the topping ingredients into bite sized pieces and sprinkle evenly over the batter.
  8. Bake for about 25 mins. Check by inserting a skewer/ toothpick in the centre. If it is still gooey, reduce the heat to 150 C and give it another 8-10 minutes.
  9. Remove the pan from the oven and let the brownies cool in the pan for about 30 minutes. Lift out from the pan using the paper and cool on a wire rack for a further 30-40 minutes before cutting them into squares.
  10. Serve warm or at room temperature by themselves or with vanilla ice cream or whipped cream.
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2014/05/20/ruggedly-loaded-brownies/