No Super Bowl party is complete without dessert.
And these brownies are the perfect guilt-free treat to enjoy throughout the big game Sunday.
No matter which team your guests are rooting for, serve these and you’re guaranteed a winning spread.
ROCKY ROAD BROWNIES
Makes: 16 (2-inch) brownies
Active Time: 20 minutes
Total Time: 3 hours (including cooling time)
Make ahead tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.
Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or “Dutched,” to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
1 cup less 1 tablespoon all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
4½ tablespoons unsalted butter
½ cup plus 1 tablespoon unsweetened cocoa powder
1¼ cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup semisweet chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don’t plan to let the batter rest at the end of Step 3 before baking, place a rack in center of oven and preheat to 350°F.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth. Stir in the flour mixture until just incorporated. Stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate chips around the marshmallows.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Cool completely in the pan on a wire rack for about two hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.
Nutrition per brownie: 190 calories; 8 g fat (3 g sat, 2 g mono ); 22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium.
Source: Eating Well October/November 2011
M. Clare Haefner enjoys cooking for family and friends. Contact her at firstname.lastname@example.org or 254-501-7551.