Sweet Treat Friday

Happy Friday! To cut back on baking (and to attempt to curb my sweet tooth) I now only bake on Friday afternoons. I make something yummy for us to enjoy through the weekend. Because I have cut back so much, I do not feel guilty for using whole, pure ingredients. I do not try to cut back the sugar or substitute the flour for whole wheat, or even sneak something healthy, like flax seed, into the weekend treat. Instead, I let it be pure yumminess!

This weekend's sweet treat is...Fudge-y Marshmallow-y Chocolatey Brownies. They are still cooling, but I am just about positive these treats are going to be pretty stinkin' good!

Brownies

7 ounces chocolate chips (I had a mix of milk, bitter and semi-sweet)
8 ounces unsalted butter, cut into four peices
3 Tbs cocoa powder
3 large eggs
1 1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
1 cup all-purpose flour
25 large marshmallows

Chocolate Topping (make this while the brownies are baking)


1/4 cup semi-sweet chocolate chips
1 Tbs light corn syrup
1 cup sugar
1/3 cup milk (I prefer whole)
1 Tbs unsalted butter

Preheat oven to 350 degrees. Grease an 8 x 8 baking dish.

Put the chocolate chips in  a medium microwave safe bowl. Heat for 45 seconds in microwave. Stir and add butter pieces. Heat for 45 seconds. Stir. Repeat this until it is all melted together and smooth. (This can also be done in a double-broiler, but I think the microwave works just as well.) Stir in the cocoa powder until smooth. Set aside.

Whisk together the eggs, sugar, vanilla and salt until well combined. Whisk in the chocolate mixture until well combined. With a wooden spoon, stir in the flour until just combined. Pour into greased baking dish, smoothing out the top.

Bake 35 - 40 minutes, until slightly risen and a toothpick inserted in the middle comes out clean. Remove from oven and  immediately top with the marshmallows. Place back in over for one minute (heat turned off). Then, top with the chocolate topping. Allow to cool completely before slicing (this will take a while - at least two hours).

To make the chocolate topping: Combine all ingredients over medium heat, stirring constantly. Allow to come to a boil. Cook until the mixture reaches 235 - 240 degrees (soft ball stage on a candy thermometer). Remove from heat, and put into separate bowl so it can cool a bit before topping the marshmallows. It is okay if it is still pretty warm, though, as it will slightly melt the marshmallows, and harden as it cools.

Enjoy!