Hey, mister bacon…
Time likes to drive in the fast lane, huh?
Don’t worry. By my calculations, all birthdays last for at least a week or for as long as the people around you will allow.
And since, on your actual birthday, my wooden match technique failed to generate toasty marshmallow goodness I went to City Kitchens and bought a torch.
Let the bad singing continue! I’ve got mini chocolate brownies.
See that crispy, lacey edge on the rightmost brownie? I saved it for you.
I have marshmallow cream that’s so light and puffy you’ll think you just chomped on a cloud.
And I have a new kitchen torch that I overfilled with butane this afternoon. The thing is a fire-breather.
Put them all together.
Whoa…stand back, boss!
Happy birthday week, day three!
We have Mini Chocolate Brownies with Toasted Marshmallow Cream.
quantity: approximately 40 mini brownies or 20 regular sized brownies
prep time: 10 minutes
cook time: 16-18 minutes for mini brownies, 22-25 minutes for regular sized brownies
equipment: mini muffin tray or one pan approximately 13 x 9 x 2 inches
- 1/2 cup unsalted butter, chopped into 8-10 pieces
- 4 ounces unsweetened chocolate *use quality chocolate…I used Ghirardelli
- 3/4 cups unbleached all-purpose flour
- 1/4 teaspoon kosher salt
- 1 3/4 cups sugar
- 1 1/2 Tablespoons pure vanilla extract
- 3 large eggs
Preheat oven to 350 degrees.
If you’re pan is non-stick then you’re all good and otherwise line your pan with foil then butter the foil.
Melt the butter and the chocolate in the top of a double boiler.
*Don’t stress if you don’t have a double boiler! I use a small frying pan that will sit on top of a medium pot. Fill the bottom pan with about two inches of water. You want some distance between the top of the water and the bottom of your top pan. You’re going to heat the top pan by simmering the water in the bottom pan. Don’t let it get too steamy. Water will change the texture of chocolate. Here’s my set up:
Remove the chocolate from the heat when about two thirds of the chocolate is melted. Approximately 4 minutes. Allow the liquid chocolate to melt the remaining chocolate pieces.
Whisk the flour and salt together in a small bowl and set aside.
Pour the melted chocolate into a medium sized bowl and add the sugar, eggs and vanilla. Whisk to combine. Now whisk in the flour and salt mixture.
Spoon the brownie mix into a mini muffin tray or pour it into a pan. Bake for 16-18 minutes for mini brownies and approximately 22-26 minutes for one pan of brownies. Cool in the pan. Store in an airtight container.
quantity: approximately 3 cups
prep time: 20 minutes
- 2 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon pure vanilla extract
- 3 Tablespoons sugar
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup light corn syrup
In a large bowl beat the egg whites, cream of tartar, 3 Tablespoons of sugar and vanilla until the mixture is light, fluffy and holds soft peaks.
Combine the water, 1/2 cup of sugar and corn syrup in a small saucepan over medium heat. Bring to a boil.
Continue to boil, stirring the whole time, until the mixture reaches the firm ball stage. Approximately 8-10 minutes.
*Here’s how you can tell if your mixture is at the firm ball stage:
- Keep a bowl or cup with a few inches of cold water near the burner where you’re boiling the sugar, water, syrup mixture and drip some of the mixture into the cold water when you want to test it. Just take the spoon you’re stirring with and hold it over the water…let it drip once or twice.
- You’ll see the syrup make a thread in the water and it will be easier to see the closer you get to the correct stage of heating.
- Dip your hand in the bowl and gather the syrup thread. If you can roll it between your fingers and have it form a firm ball quickly then it’s done.
- Warning: don’t touch the mixture till you’ve dropped it into cold water. This syrup is hot and cloying. It will give you one mean burn. As soon as it’s dropped into cold water you’ll be able to touch it.
Remove the syrup from the heat as soon as it reaches the firm ball stage . With your mixer on a low speed, slowly pour the hot syrup into the egg white mixture. Beat for approsimately 6 minutes. You should have fluffy, light marshmallow cream. Store in the fridge.
To top the brownies just let the marshmallow cream slide off a spoon while you twirl it onto a brownie. For toasty goodness use a kitchen torch. Enjoy!