Brownies: Full Moon Brownies
Source of Recipe
Heidi
List of Ingredients
7 ounces Black Pearl bar (about 2 bars) or Black Pearl chips (1 3/4 bags) OR any really good chocolate
1 stick unsalted butter {4 oz.}
3 tablespoons cocoa powder
3 large eggs
1 1/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon salt
1 tablespoon fresh ginger, peeled and minced
3/4 cup mini marshmallows
1 cup all purpose flourRecipe
Preheat oven to 350 degrees.
Butter 8 inch square baking pan, line with 2 pieces of aluminum foil perpendicular to each other to enable you to lift the brownies out of the pan with ease after they have been cooked.
Place chocolate and butter in a medium sized, non-reactive metal bowl and set over simmering water. Stir occasionally until melted and whisk in cocoa powder until smooth, set aside.
In a mixing bowl, briefly whisk together eggs, sugar, vanilla and salt, about 30 seconds. Add warm chocolate mixture, ginger, and marshmallows and then mix in flour just until combined, be careful not to over mix. Pour batter into prepared pan and cook for 35 minutes. When finished let brownies cool for at least one hour before removing from pan.
Cut into 1 inch squares and share. Brownies can be wrapped in plastic and refrigerated up to 5 days.
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