Disappearing Marshmallow Brownies

I can't decide if Myriam is a genius or pure evil. (meant nicely, of course.) As I love chocolate, and I love brownies, I thought her BrownieBabe concept was fantastic (the genius part). Until the roundups started... and I spent all that time drooling over brownies and blondies... and after I printed more recipes than I could count, and daydreamed about thousands of calories... I realized... maybe this wasn't such a good thing (cue: evil).

Regardless, when I saw Deborah's Disappearing Marshmallow Brownies, I knew I had to make them. I'd only just made my own BrownieBabe entries, so I had to pace myself. As I wanted to make a Father's Day Dinner To Be Proud of (Dad's like meatballs and brownies, right?), I knew these would be perfect. And boy were they!

I tweaked and added some toffee bits along with the chocolate chips and marshmallows, and since I had both the meatballs and the brownies in the oven at the same time, the brownies took a bit longer. Just keep an eye on them and don't do them too long... you want them to be a little squidgy.

Normally, I share and bring in a healthy portion of my baked goods into work. I should note that we kept these all to ourselves. Thanks to Myriam and Deborah!!

Disappearing Marshmallow Brownies
Submitted by Deborah for BrownieBabes #1:
Can also be found: http://allrecipes.com/Recipe/Disappearing-Marshmallow-Brownies/Detail.aspx

1/2 cup butter
1 cup butterscotch chips
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

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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 15 to 20 minutes in preheated oven. Cool, and cut into squares.

See the recipe...

Easter Dessert Goes Browniebabes!

I've done a little post editing - I pulled these brownie cupcakes out of the Easter Post and gave them their own entry, and I'll tell you why!

I stumbled across Once Upon a Tart yesterday, and she's hosting a food-blog event - Brownie Babe of the Month. Considering I made these this month, and we really adored them, I thought I'd submit them to her. Wish me luck! :)

The cupcakes were a nice mix of creamy cheese and moist chocolatey goodness.


Black-bottom Cupcakes
http://www.leitesculinaria.com/recipes/pdfs/black_bottoms.pdf
By David Lebovitz
From The Great Book of Chocolate

8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bitter- or semi-sweet chocolate, coarsely chopped

1 ½ all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa power (not Dutch-process)
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.

Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.

Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well at room temperature for 2 to 3 days, if store in an airtight container.

See the recipe...