I stumbled home after a 12-hour shift, feeling run down and a bit feverish. I had worked myself into the ground over the past 3 weeks, prepping the store in which I work for a huge visit from the VP of our company.
This prep work included 8 overnight shifts, which began at 10 p.m. and ended at sunrise, many missed lunch breaks and a lot of stress.
So it was with little surprise that I woke up the day after the big visit with a sore throat, sinus pressure and no appetite.
That's right - no appetite. Yup, I'm sick.
I made it to August with getting really sick this year, which I suppose is some sort of accomplishment given I work in a store fully equipped with a toddler-sized coloring table and a giant gumball machine that dispenses bouncy balls for a quarter.
Hubby was working in New York all week so I was left to fend for myself. I lived off chicken noodle soup, a loaf of Italian bread and this mango-cherry-pear juice for a couple of days. I was ingesting but not enjoying.
And then it hit - the chocolate craving. Funny how you can go from feeling nauseous at the thought of food to desperately needing to bake something ooey, gooey and rich in a matter of minutes. Pinterest will do that to you. It gets me every time.
Despite my Sudafed-induced haze I came up with these brownies, which were probably the best I've ever made. Even though I felt terrible, the act of baking comforted me. And seeing as Hubby was far, far away in Queens, I had a warm tray of brownies all to myself.
There's the silver lining: you may be home alone and sick but you don't have to share your brownies. Or feel shame for eating 4 of them in less than 10 minutes. If that isn't enough to make you feel better, I don't know what is.
Milk Chocolate Marshmallow Brownies
The brownie base is cooked on the stove so the chocolate chips
literally melt when folded into the finished batter. And the
marshmallows come out of the oven all gooey and buttery - sort
of like s'mores but with fudgey, cakey goodness underneath.
1/2 cup (4 ounces) unsalted butter
1 cup sugar
2/3 cups Dutch-process cocoa
1/2 tsp salt
1 Tbsp vanilla extract
2 large eggs, room temp
1/2 tsp baking powder
¾ cups all-purpose flour
1 cup milk chocolate chips (Hershey's are great; they taste just like Kisses)
6 regular-sized marshmallows
Preheat oven to 350 F and lightly grease an 8 x 8 inch pan.
In a small saucepan over medium-low heat, melt the butter. Once melted, add the sugar and cook for another minute.
Remove from heat and stir in the cocoa and salt until combined.
Add the vanilla, then the eggs (one at a time). Whisk until fully combined, then cover and set aside.
In a separate bowl, combine the flour and baking powder. Pour the butter/chocolate mixture from the saucepan into the flour mixture and stir until just combined. Add the chocolate chips and stir until they are melted and swirled throughout the batter.
Pour into the prepared pan. Cut your marshmallows into three even slices and place 16 of the slices on top of the brownies in a grid (see first photo above).
Cook for 22 - 25 minutes. The marshmallows will be brown and gooey and the center of the brownies should still be moist. Let cool at least 10 minutes before serving.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.