Cream cheese marshmallow brownie

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wwltv.com

Posted on June 21, 2011 at 6:24 PM

 

 

1 family-size box brownie mix
1/2 cup chopped walnuts

1 package Philadelphia Brand cream cheese
1 bag miniature marshmallows

Prepare the mix according to package directions and transfer it to a non-stick 9 x 13-inch baking pan. 

When totally mixed, evenly fold in the chopped walnuts. 

Then melt the cream cheese in a glass measuring cup and evenly space “tablespoon dollops” of the cheese down the middle of the mix in the pan and, while the cheese is still soft and smooth, swirl the dollops decoratively through the mix in a spiral design. 

Finish up the preparation by evenly sprinkling the marshmallows over the pan and pushing them into the mix with a butter knife. 

Now slide the pan onto the center rack of a preheated 350-degree oven and allow it to bake until a toothpick inserted into the center of the pan comes out clean (this should take approximately 30 to 35 minutes).

While the brownies are baking, prepare the chocolate decadence sauce:
2 cups granulated sugar
1/2 cup cocoa
1-1/2 cups heavy cream
1 stick unsalted butter, softened
1/2 cup light corn syrup
1 teaspoon real vanilla extract        

In a heavy-bottomed, 3-quart saucepan mix together the sugar, cocoa, cream, and butter. 

Then over low heat, so that the sugar and the chocolate don’t burn, melt everything into a smooth sauce. 

Note: You’re going to have to stir the mixture continuously, but the sauce should smooth out in about 15 minutes or so. 

When it does, pour in the corn syrup and stir the sauce for another 5 minutes until a sheen forms.

At this point, remove the pot from the heat and quickly stir in the vanilla. Viola, the sauce is done! 

Note that it can be served piping hot right from the pan, but it can also be used cold after being stored in the refrigerator in a glass jar.  It will remain super-fresh for up to 7 days before it begins to crystallize.  

When you’re ready to serve, reheat the sauce until it’s warm and liberally ladle it over the brownies. 

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Chef’s Note:  If you’d prefer to have nuts in your sauce, simply sprinkle and stir into the chocolate either finely chopped walnuts or pecans.       
      

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