I had the day off on MLK Day, so what better way to celebrate than make a batch of brownies from scratch? I cracked open my Martha Stewart Holiday Cookies magazine and got to work. (You can see a similar recipe of hers here, but the one in my magazine is slightly different, and that’s what I’ll outline below.) With one batch of brownies, I prepared 3 different types: double chocolate, chocolate chip, and rocky road.
I got to work by preheating the oven to 350 F and preparing my bar pan. I decided to use a bar pan instead of a traditional 9×13 pan for a few reasons: 1) It would make uniformly shaped brownies, 2) I would more easily be able to make multiple types of brownie without them running together, and 3) I got a bar pan for Christmas and hadn’t used it yet. I tried lining the bars with parchment paper because I was worried about them sticking, but that got really annoying after a while, so I gave up on that and just spread a little butter in the pan cups.
In a large bowl, I melted 1 1/4 cups Ghiradelli semisweet chocolate chips and 1 stick of butter. I think the easiest way to do this is just microwave it in 30-second intervals, stirring well in between. (DON’T try to microwave it longer than that without stirring — the chocolate will seize up and become an unusable consistency. Then you’ll have to throw it away and start over, and there’s nothing much sadder than throwing away chocolate.)
Once it was melted, I stirred in 1 1/4 cups white sugar and then 3 eggs. Once those were incorporated, I slowly stirred in the flour mixture, stirring just until moistened. Then I filled six of the bar pan cups.
Halfway through, I stirred 1/4 cup Ghiradelli semisweet chocolate chips and 1/4 cup Ghiradelli white chocolate chips into the batter. (If you want chips in all your brownies, stir in about 1 cup of whatever combo of chips you like before you fill the pan.) I filled in the rest of the bar pan cups with this chocolate chip batter.
Marshmallows are so sticky! They kept sticking to my fingers, and when I tried to shake them off, they’d fly off and stick to the counter!
I pulled the brownies out, topped each one with a few marshmallow and pecan pieces, and then baked them about 5 more minutes.
For the plain and the chocolate chip brownies, I baked them about 18 minutes, until a toothpick I inserted into the center of a couple of them came out with only a few moist crumbs (unlike cakes and cupcakes, which should come out clean).
I ended up with 6 double chocolate brownies, 6 chocolate chip brownies, and 6 rocky road brownies. Delicious!
How Sue Sees It:
– It’s pretty easy to impress people with an array of brownies by just adding various toppings in different stages of the baking process. Definitely try this! And create your own!
– Lining with parchment paper was a waste of time. It was difficult to get the paper to squeeze in there, and then since it wasn’t perfectly flat, the brownies came out all deformed because they oozed in between the folds of the paper. And it turns out that the pan is non-stick enough to not matter. A little butter in the pan just in case, and I only crumbled two brownies when removing them from the pan.
– When you pull the brownies out of the oven, let them cool in the pan for 15-20 minutes. Then remove them from the pan: Run a butter knife along the edges to loosen it up and then scoop them out with a fork. If they mush in on themselves, let them cool a little while longer before attempting to remove any more. (I think the two I crumbled were because I was too impatient and needed to wait for them to cool a bit more.)
– Eat one or two brownies yourself, with a fork straight out of the pan, while they’re still warm. The brownie is nice and warm, and the chips are all melted inside. OMG so good.