Why not down that trowel for a few minutes and renovate your romance with a pan of these divine fudge/brownie hybrids?
The ingredients are pretty standard, the measures are round, and you can even leave your mixer in the cupboard if you have a whisk and a spatula to hand. The mini marshmallows melt away, leaving sweet-chewy spots throughout.
Just a few quick tips to ensure success:
1 – Don’t overbake. The squares will firm up a bit once out of the oven, and are meant to be quite moist in the centre.
2 – It’s really worth it to line the pan – right up the sides – with parchment paper. Put a thin smear of margerine in the center of your 9×13 inch pan, press a generous sheet of parchment in, finger press some hospital corners and use scissors to roughly trim the excess paper away, even with the rim of the pan. 30 seconds and you’re done!
CHOCOLATE FUDGIES
Preheat oven to 350 degrees, with rack in medium-high position.
INGREDIENTS:
1 cup margerine or butter
4 squares unsweetened or semi-sweet baking chocolate
2 large eggs
1 cup white sugar
1 cup packed brown sugar
1 tsp vanilla
1/2 tsp salt
1 cup flour
1 tsp baking powder
1 cup chopped pecans
1 cup chocolate chips
1.5 cups white mini marshmallows
METHOD:
Melt butter and chocolate in a small saucepan over low heat and set aside to cool slightly.
Beat eggs and sugars in large mixing bowl. Add cooled chocolate/butter mixture and vanilla and combine well.
Combine flour, salt and baking powder and stir thoroughly into wet ingredients.
Stir in nuts, chocolate chips and mini marshmallows.
Pour into well- greased or parchment-lined 9 x 13 inch pan and bake on high rack for 35 minutes.
Cool, slice and enjoy. Happy Valentines Day!
The Cottagers 