Alright folks, gather ’round! Today, I’m spilling the beans (or should I say, the chocolate chips?) on my latest baking adventure: heavenly hash brownies. Now, I’m no pastry chef, but I do love a good fudgy brownie, and this recipe? This one’s a game-changer.
It all started last week when I was craving something sweet, but, like, really sweet. I dug around in my pantry and found a bag of marshmallows, some walnuts leftover from… something (who knows?), and, of course, plenty of chocolate. A lightbulb went off: heavenly hash brownies! I remembered my grandma used to make them for special occasions.
First things first, the chocolate. I grabbed a bar of semi-sweet and another of dark chocolate. Don’t skimp on the good stuff, it makes a difference! I chopped them up roughly and melted them with some butter. Pro-tip: melt it low and slow. Burnt chocolate is a sad chocolate. I used a double boiler method for this part, just to be safe.
Next up: the wet ingredients. Eggs, sugar, vanilla extract – the usual suspects. I whisked them together until they were light and fluffy. I didn’t measure, just eyeballed it. Baking is more art than science, right? Then, I gently folded in the melted chocolate mixture. Gotta be careful not to deflate those eggs!
Now for the dry ingredients. Flour, cocoa powder, a pinch of salt. I sifted them together because, honestly, who wants lumpy brownies? I gradually added the dry ingredients to the wet ingredients, mixing until just combined. Overmixing is the enemy of a tender brownie.
Here’s where the magic happens: the heavenly hash part! I tossed in mini marshmallows, chopped walnuts, and a handful of chocolate chips. I didn’t hold back. More is more, especially when it comes to chocolate.
I poured the batter into a greased and lined baking pan. Parchment paper is your best friend here – makes clean-up a breeze. I smoothed out the top and popped it into a preheated oven.
The waiting game is the hardest part. The recipe said 30-35 minutes, but I started checking them at 25. Every oven is different, you know? I stuck a toothpick in the center, and when it came out with a few moist crumbs, I knew they were ready.
I let them cool completely before slicing them. Patience is key! And let me tell you, the first bite was pure heaven. Fudgy, chocolatey, with the perfect amount of marshmallow-y chewiness and nutty crunch. They were rich and decadent, just what I needed.
Here’s a breakdown of what I did:
- Melted butter and chocolate.
- Whisked eggs, sugar, and vanilla.
- Combined wet and dry ingredients.
- Folded in marshmallows, walnuts, and chocolate chips.
- Baked until perfectly fudgy.
The Result: Amazing brownies! I think next time I’ll try adding some peanut butter chips for an extra layer of flavor. Give it a try and let me know what you think!
