Ooey, Gooey, Rich Marshmallow Brownies

Story is, hubby never asks for sweets. He doesn't..."like"...sweets. What is that? So tonight, when he asked for brownies, and I didn't have a mix on hand, I had to find a recipe fast. This rare occasion that he wants a sweet (and thereby, I get a sweet, guilt-free, instead of eating a scoop of ice cream alone in a corner like I'm on some sugar binge), well, it couldn't go unfulfilled.

I found this recipe on my Pinterest for Marshmallow Brownies (source). It's a quick and easy recipe that turned out ooey, gooey, super rich. Delicious. And hubby? He had two. 

• 3/4 cup unsalted butter
• 9 oz. bittersweet chocolate
• ½ cups sugar
• 3 eggs
• 1 tbsp. vanilla extract
• 1 cup all-purpose flour
• ½ tsp. salt
• mini chocolate chips
• mini marshmallows

Preheat the oven to 350˚ F. Grease a 9x9 baking pan.
Combine the butter and chocolate and melt them in a bowl in the microwave at 50% power.
Stir in the sugar, eggs and vanilla until incorporated.
Stir in the flour and salt until just combined.
Pour batter in the pan and layer marshmallows on top.
Bake for 20-25 minutes. 

Whipped Cream

Whenever I need whipped cream, I make it myself. I figure, I'm already having something decadent, I may as well go full-throttle. Homemade whipped cream is extremely simple and well worth your time and prepared brands don't even compare.

Ingredients:

• Heavy whipping cream
• confectioners sugar to taste
• vanilla to taste

An entire pint of whipping cream makes a whole heaping lot of whipped cream. If you plan to use the whipped cream for something like a 13 x 9 cake, I'd say you need about 2/3 the carton.

Take your bowl and beater and place it in your freezer for 15 minutes. I believe this is helps the cream whip better.

Beat whipping cream on med-high for about 5 minutes or until stiff peaks form. Use a spatula to add vanilla and sugar. You can make this as sweet as you like. For this amount, I add about two heaping tablespoons of confectioners sugar and a couple teaspoons of vanilla.

If find this is best to use the whipped cream within the next 24 hours. I wouldn't make this far ahead of when I plan to use it.