This weekend I tried another recipe from my Sticky, Chewy, Messy, Gooey cookbook. As you can tell from reading the recipe - they are full of chocolatey-carmely-marshmallowy goodness...but I'm not sure I would make them again. I had one and the heartburn I had for the rest of the night turned me off to eating any more. Mark likes them and we gave a few to our friends the Brudnickis and the Cottams and they all seemed to like them so maybe I'm not the best judge. So there's my {somewhat mixed} review - if they sound good to you here's the recipe:
Makes 24 brownie cups
Ingredients:
1 1/2 cups (3 sticks) unsalted butter
6 ounces unsweetened chocolate
2 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
6 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup very coarsely chopped raw almonds or pecans, toasted
1 cup semisweet chocolate chips
5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks
3 cups mini marshmallows
For the Caramel Drizzle:
6 ounces (about 25) unwrapped caramel candies
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
pinch of salt
Directions:
Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray.
Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.
Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes. Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows {Little side note here. You'll remember that the recipe calls for 3c. of marshmallows and then tells you to top each (of the 24 cupcakes) with 1/4c....it seems to me that someone could used some brushing up on their multiplication of fractions!} Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup {*hint; I used a hard plastic spatula which was MUCH easier because the marshmallow and the snickers carmel that had oozed out both stuck to the knife and made a big mess}. Let cool completely on the wire rack.
While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.
Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately or store for up to 3 days in a covered container.
