I’ve learned a few things during my weeklong, unannounced, unplanned vacation from posting and oinking. Things like…
I shoulda planned a break and told you because if you’re visiting here on the regular then I wanna be here to be visited. That’s the whole idea, right?
Haunt me. I will be here. These jazz hands are for you!
It’s good to take a break, have a pink themed party, eat way too many pink yogurt pretzels.
Stand on a chair to commemorate the rosy event but do it before the second bottle of pink wine is opened. Safety first, dude.
Being the winner at dominoes rocks and that’s just how it is on this end of the hall where the rockstar resides.
Photos I snap during early morning baking moments always seem to look like the opening shot of a horror movie. Snacky whodunit.
Note: mini marshmallows are unruly.
When you don’t have a rectangular or square baking pan but you do have a round cake pan then make that brownie and call it Rocky Road Brownie Cake. Break from the square pan, man.
Mini marshmallows will bubble, burst, steam and seep like the Wicked Witch of the West in water. Mini marshmallow essence will remain. It looks volcanic and tastes sumptuous.
Also…those mini marshmallows are hanging out with and seeping into crunchy walnuts, melty chunks of dark chocolate and fudgy, sinful, cake-shaped brownie. Rocky Road Brownie Cake. Serve it in wedges…woot!
Having an alter ego for the gym is amusing and motivating. Having pink pretzel parties and brownie cake wedges (once for breakfast) is gonna mean some extra gym time. Hungry like the Wolf is a great gym song.
Fun is good. Have some!
Recipe: Rocky Road Brownie Cake
Summary: Chocolate brownie with walnuts, smithereens and chunks of dark chocolate, mini marshmallows. Fudgy. Sumptuous. Good.
- 2/3 cup unsweetened cocoa powder
- 1 cup plus 2 Tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/2 cup butter cut into pieces
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/3 cup unbleached, all-purpose flour
- 1/3 cup roughly chopped walnuts *leave some bigger hunks
- 1/4 cup chopped dark chocolate *in chunks and smithereens for texture and melty pockets
- 1/4 cup mini marshmallows
- Preheat oven to 325 degrees.
- Butter a baking pan lightly. *I used a round 9 inch diameter x 2 inch deep cake pan.
- Line the buttered pan with parchment and butter the parchment too. *Leave an overhang to grab when you lift the baked brownie out of the pan later.
- Whisk the cocoa powder, sugar and salt in a small bowl and set aside.
- Melt the butter but don’t cook it. I stop heating just before all the cubes have melted then let the residual heat finish the job. Set aside to cool just a bit.
- Whisk eggs and vanilla together in a small bowl.
- Add the melted butter to the cocoa, sugar, salt mix and beat well to combine.
- Add the egg, vanilla mixture and beat well to combine.
- Fold in the flour gently.
- Fold in the chopped walnuts, chopped dark chocolate and mini marshmallows.
- Pour into prepared baking pan. Bang the pan on the counter a few times to get the top to settle or smooth it. I like the bang bang version.
- Bake till the top cracks. Approximately 28-31 minutes.
- Lift brownie from pan soon after removing from over. Use the overhand of parchment to help you and do it quickly.
- Cool on a rack.
- Oink! Add ice cream if you like. Ice cream + brownie = good!
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Culinary tradition: USA (General)
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.