Tuesday, January 3, 2012

Sweet Tooth Part 2: “Kitchen Sink” Brownies


Yes… I made two batches of brownies, because I just couldn’t decide.  And these brownies pretty well epitomize the way I was feeling the day I made them—since I couldn’t decide what type of brownies to make.  Smore’s?  Rocky Road?  Toasted Coconut? 

Heck---let’s just put it ALL in there!


1 box of brownie mix, prepared according to box directions, but replace the oil with applesauce.

1 cup shredded coconut

1/2 cup chopped nuts (we used some of the sweet & spicy pecans made a few weeks ago)

1/2 cup mini marshmallows

1/4 cup dark chocolate chips (because you can never have too much chocolate).



Preheat oven to 350 degrees.  Lightly spray an 8x11 glass pan with butter flavored cooking spray.

Pour batter into the prepared pan, then pour the chocolate chips, chopped nuts, and 3/4 cup of the coconut over the batter.  Swirl with a knife to work them down into the batter.  Leave out the marshmallows for now.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven & sprinkle the top with the remaining coconut, & spread the marshmallows across the top.  (Try to keep the marshmallows away from the edges of the pan—it’ll save you a lot of headache when it comes to cleaning the pan later.)

Switch your oven over to Broil & place the pan back in the oven on the top rack.  Broil for 1-2 minutes—watch it carefully so the marshmallows don’t burn.

Remove from the oven & let cool.  The marshmallows will be a pain to cut while warm, so try spreading a little cooking spray on the knife when you start dividing them up.




No comments:

Post a Comment