Knock You Out Brownies

I think it's safe to say I am enamored obsessed with chocolate.  It's a rare (and abysmal) day if I don't get my chocolate fix.  It just makes the day a little brighter - can I get an amen? Like my daily injection dose of coffee, things just aren't right until I've had some chocolate.  That's why I am completely in love with these guys.

They pretty much are spot on with combining all of my favorite things: marshmallow, chocolate, coffee, and peanut butter.  Sound a little disgusting?  Well, I will admit, I was pretty skeptical at first also, but they won me over with their decadent topping and soft texture.  So try them out before you knock 'em.  I have complete faith that these will knock you out with their amazing-ness.  

Knock You Out Brownies

Adapted slightly from Handle the Heat

Ingredients:

2 sticks unsalted butter, melted

2 cups brown sugar

3/4 cups of your favorite cocoa powder

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder (optional, but you really don’t taste it; it’s just there to enhance the flavor)

2 teaspoons vanilla

4 eggs

1 1/2 cups all purpose flour

3 cups semisweet chocolate chips, divided

3 cups mini marshmallows

1 cup of your favorite peanut butter (I used crunchy)

1 1/2 cups Rice Crispies

Preheat oven to 350 F.

Add the brown sugar to the melted butter and place in the microwave. Heat until mixture is warm and brown sugar is better dissolved.

Transfer the butter mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder, and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and half of the chocolate chips; mix to combine.

Transfer the batter to a greased 9x13 pan. Bake for 25 minutes. Remove from oven and sprinkle the marshmallows evenly over top of brownies. Return to the oven for 5 minutes more or until the marshmallows are puffed and softened but not browned [watch them like a hawk!]. Remove pan from oven and allow to cool on a rack.

After the marshmallow-brownies have cooled, heat the remaining chocolate chips and peanut butter in a small microwave-safe bowl in the microwave, stirring frequently, until the chips have melted and mixture is smooth. Stir in rice crispies. Dollop the mixture over the marshmallow-topped brownies and spread evenly. Allow to cool completely before feeding to patient, empty bellies.

Marshmallow Hearts

Hello all you Valentine's out there! Hope you've all been extremely loved and blessed this Valentine's Day.   In celebration of v-day this year, I made some goodies for the youth group kids.  About once a month we have them over to our house for food, games and lots of good times.  So I made them this:

 

They are chocolate covered marshmallow hearts and they are delicious.  This was my first rodeo making marshmallows and if I had to sum it up in one word this would be it: sticky.  That aside, they're pretty stinking easy and delectable.  

The kids seemed to like them a lot too.  The process is pretty easy; if you've ever made divinity, marshmallows are divinity's close cousin and just as simple! Beware though, these will definitley more than satiate your sweet tooth, it might just give you a cavity - these babies are sa-weet, but worth the while! 

Chocolate Covered Marshmallows

Adapted slightly from here

Ingredients

powdered sugar, for coating pan

2/3 c. water, divided

3 (1/4 oz.) envelopes unflavored gelatin

1 c. granulated sugar

1 c. light corn syrup

1 tsp. vanilla

Candy melts, almond bark or your favorite chocolate chips

Preparation

Lightly spray the inside of an 9'' x 13'' pan with cooking spray. Generously coat with powdered sugar and set aside.

Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 5 minutes, or until the gelatin has softened.

In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until it reaches 240°.

With your mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turns very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, it will look stringy.

Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Just keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.

Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a sheet of parchment paper.

Dip your small shaped cookie cutter (Mine was a little too large for my liking, I would suggest the smaller, the better) into a shallow bowl of water and then cut the slab of marshmallow into heart shapes.  It helps to dip the heart cutter into the water in between cuts. Repeat this process until the whole slab of marshmallow is cut.

In the top bowl of a double boiler, soften chosen method of coating (choc. chips, candy melts, etc.)  Begin stirring the chocolate until melted to a liquid consistency (if using chocolate chips, I would suggest using a touch of shortening to make it a bit smoother; just add it in the pot and melt along with the chocolate).  Dip one side of the marshmallows into the chocolate.  Lay un-dipped side back on the parchment paper until chocolate is hardened.  Repeat until entire marshmallow is covered in chocolate and serve to the ones you love!