Tuesday, April 5, 2011

Man-Child Brownies

A not-very-good picture of a Man-Child brownie - I tried for a lovely sky blue icing and it ended up looking like toothpaste. Oh well!

As a follow-up to my previous post on baking, here's my recipe for insipidly sweet Man-Child Brownies (I call them Man-Child brownies because they're the sort of thing a five-year-old would go for in terms of sugary awesomeness, but a bit of whiskey thrown in there, and some wheat flour substituted for health, makes them a bit more grown-up).


8oz baking chocolate - if it's unsweetened, add 1/8 to 1/4 cup confectioner's sugar
1 stick (1/2 cup) unsalted butter
1 1/4 cup regular sugar
1 1/4 cup flour (can substitute up to 1/3 with wheat flour)
3 tbsp ground flaxseed (optional but reduce liquids if you skip)
3 eggs
1/2 shot of your favorite whiskey
2-3 tbsp cocoa powder
tiny pinch of salt
a few handfuls of mini-marshmallows
crushed walnuts
half a bag of chocolate chips
1 tsp vanilla extract
1 tbsp honey (optional)

Another stick of butter
1 1/2 cup confectioner's sugar
1-2 tbsp milk or whipping cream
food coloring if desired
1 capful vanilla extract

Pre-heat oven to 190C (giving directions in C because it's Taiwan). Grease 8 or 9 inch baking pan.

Heat water in a pot with a bowl over the top (or use the metal in-pot steamer stand as I do and put the bowl on that), in bowl put entire cut-up stick of butter and 8 oz broken up baker's chocolate. Heat and stir constantly until melted together, adding confectioner's sugar if the chocolate is unsweetened (this is technically not necessary if you want less sweet brownies).

Pour that mixture in larger bowl and beat in 3 eggs, one egg at a time. Add sugar and flour slowly and mix well. Add flavorings (vanilla extract, cocoa powder for extra chocolate punch, pinch of salt, honey for chewiness) and continue mixing - do not over-mix once flour is added.

Fold in marshmallows, walnuts and chocolate chips. Spread into baking pan. Try to keep marshmallows away from the top (but don't sweat it if some are at the top). Bake for 25-35 minutes or until it looks done at the sides and a fork stuck in the middle comes up clean.

Allow to cool completely.

In bowl, use fork or whisk to beat butter until fluffy. Slowly add confectioner's sugar, vanilla and a bit of milk. Soon it will turn into icing and it should be easy enough to figure out when. Add food coloring if desired. Don't over-refrigerate before use, but don't let it get all melty either. You want it room temp and spreadable.

Spread on cooled brownies and top with sprinkles.


These brownies are gooey, heavy, chocolatey and will put you into diabetic shock if you eat too much at once. They're also delicious. Enjoy!


Brendan said...

"Some wheat flour substituted for health."

There's something rather preposterous about that.

Jenna Lynn Cody said...

Of course there is!

It fits well with the theme of the brownies - "See, I made these criminally sweet brownies that would totally appeal to a 2nd grader, but I substituted some wheat flour so they're healthy!"