MISSISSIPPI MUD BROWNIES
Heerlik!!!! Fantasmogories!!!
Hy is vanaand gebak en geproe. Hy het ongetwyfeld die toets geslaag. Hy lyk bietjie souserig, maar is nog nie heeltemal afgekoel nie. Ek kan hom rerig aanbeveel.
- 250 g butter
- 2 cups sugar
- 4 eggs
- 4 tablespoons cocoa
- ½ cup cake flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup chopped almonds, plus more for garnish
- 1 cup marshmallows
- For the sauce:
- ¾ cup powdered sugar
- 62.5 g butter, room temp
- 3 tablespoons cocoa
- 1 teaspoon vanilla
- ¼ cup evaporated milk
Preheat oven to 180 ºC.
In a standing mixer, cream the butter and sugar together. Add one egg to the mixture at a time, beating after each one.
In a bowl, mix together the flour, salt and cocoa. Stir into butter mixture and combine well.
Add the vanilla and chopped almonds to the mixture. Stir to combine.
Lightly grease and flour a 9 x 13 baking dish.
Pour brownie mixture into pan and bake 40 – 45 minutes, or until a toothpick comes out clean.
Bring out of the oven, sprinkle the marshmallows over the top, and put back in the oven for 5 minutes.
Marshmallows must just starting to soften – don’t brown it.
While it’s baking, whisk together the powdered sugar, butter, cocoa and vanilla in a bowl.
Add the evaporated milk to create a chocolate sauce.
Drizzle the chocolate sauce over the brownies, let cool at room temperature for at least an hour.
Garnish with more chopped almonds.
Photo: Dawie Vd Heever
