'cause I'm crazy like that.

Lately it's all about chocolate. Okay I lied, not lately, always... it's always about chocolate.  But lately I've been really into creating the 'best of the best' recipes for all things chocolate.  I've given you my chocolate chip recipe and this here is my ultimate brownie recipe.

Not only is it ooey gooey, but it has a thin layer of Nutella just to up the wow factor... And because I have been known to be a little over the top, {cue shocked reaction} I added a toasty layer of marshmallow and some graham crackers for that crunchy something extra. 

the chirpy birds ooey gooey s'mores brownie

brownie

1/2 pound of unsalted butter 

8 ounces of semi sweet chocolate

4 ounces of bittersweet chocolate

6 ounces of milk chocolate chips coated in 2 tablespoons of flour

3 extra large eggs

1 tablespoon of instant coffee granules 

1 tablespoon of vanilla extract

1 cup plus two tablespoons of granulated sugar

1/2 cup of all purpose flour

1/2 tablespoon of baking powder

1/2 teaspoon of salt

1/4 cup of warmed Nutella 

Preheat oven to 350F and butter and flour a 9" square brownie tin.

Melt over a double boiler, butter, semi-sweet and bittersweet chocolate. Mix together until smooth and then allow to cool slightly.  In separate bowl stir together eggs, sugar, coffee granules and vanilla. When smooth add chocolate to egg mixture and stir until the combination is shiny and irresistible looking! Sift together flour, baking powder and salt and then fold into chocolate mixture. Finally, add the flour coated milk chocolate chips and fold in until even. Fill your brownie tin and place into oven for around 8 minutes. Half way through take out of the oven and rap brownie pan once or twice to remove any air bubbles. Place back in oven for around 10 minutes until toothpick comes out clean. Allow to cool completely before topping with warmed Nutella. 

marshmallow frosting

3 room temperature egg whites

1 1/4 cups of granulated sugar plus 2 tablespoons and 1 teaspoon

1/4 cup plus 1 tablespoon of water

1 teaspoon of vanilla extract

Place 1 1/4 cups of sugar and water into saucepan and bring to slight boil until sugar mixture reaches 220F. Meanwhile in a stand mixer fitted with whisk attachment, place room temperature egg whites into bowl and whip until they begin to look frothy.  Add the remaining 2 tablespoons plus 1 teaspoon of sugar to egg whites and allow to mix on medium speed until soft peaks form.  When sugar mixture has reached desired temperature on the stove, while mixer is still running pour liquid sugar down the side of bowl adding to the egg whites. Pour evenly until all of the sugar has been incorporated. Continue to whisk on medium high until whites are glossy and stiff and the bowl is cool. 

It's best to use your marshmallow mixture immediately and pipe onto your brownies and then of course eat the day of, duh.

With a kitchen blow torch brown the tops of your brownies and then garnish with graham crackers.  If you don't have a kitchen blow torch, it's totally fine! It just adds color and a little bit of texture but is still completely delicious without.

here's to the sweet stuff in life!

xo tash