Yield: 9×11 in (23×28 cm) Pan of Brownies
Ingredients
- 1 box Ghirardelli Dark Chocolate Brownie Mix
- 1 cup milk
- 1 stick butter
- 2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- 16 oz marshmallows
- Few handfuls of crumbled cookies or a chocolate candy
Utensils
- 9×11 in (23×28 cm) pan or similar
- Cooking spray or oil
- Large and medium bowl
- Aluminum foil or plastic wrap
Let’s Make It!
- In the large bowl, bake brownies according to the directions but replace the oil and water with equivalent milk and butter amount.
- While brownies bake, in the medium bowl, microwave the heavy cream until it is hot but not boiling.
- Add 75% of the chocolate chips to the heavy cream and stir until combined.
- To achieve the right consistency, add more chocolate chips if needed. We want to achieve a thick consistency that will be both solid and chewy when it cools down. (Note: When I did this, I put a small amount into a bowl and then into the fridge briefly. Depending on the results, I would add more chocolate chips).
- After brownies are done, top with marshmallows and bake for another 5 minutes.
- Take brownies out and top with your ganache and crushed cookies and/or candy.
- Cover and refrigerate to store.
Notes & Alternatives
- Any type of brownie mix will do depending on your preference. This includes brands and different flavors. I found that Ghirardelli’s Dark Chocolate mixes complimented this recipe nicely.
- Don’t think you have enough on your brownie? Top with more things you have lying around including: chocolate syrups, caramel, fruits, whipped cream, etc.
- Want to store it longer? This freezes fairly well.
- Can you finish one of these brownies without any milk?
History
- While not well established, brownies were likely invented some time in the mid 1890s and rose to prominence in the beginnings of the 1900s.
- “These are too rich!” – My mom