Wednesday, March 19, 2014
Rocky Road Brownie Cupcakes
Everyone loves brownies, this quick and easy brownie recipe is moist, with a crunch from the almonds and topped with marshmallows and chocolate ganache. Everyone will enjoy this recipe!!
1/2 cup slivered almonds, toasted
1 [18 oz] package brownie mix, plus ingredients to prepare
1/3 cup of chocolate syrup
1 1/2 cups of miniature marshmallows
ganache [recipe to follow]
Preheat the oven to 350°F. Place the slivered almonds on a baking sheet and toast for 8 minutes. Set aside to cool.
Prepare a 12 cup muffin tin with liners and set aside. In a mixing bowl prepare the brownies according to the instructions on the box, except, adding 1/3 cup of chocolate syrup. [tip: The syrup will make the brownies dense and chewy] Separate the batter evenly into 12 muffin cups.
Bake the brownie cupcakes for 23-25 minutes, until a toothpick inserted into the center shows moist crumbs. Remove from the oven and quickly place 8-10 marshmallows on top of each brownie cupcake. Return them to the oven for another 2-3 minutes until the marshmallows begin to melt and brown. When they're done, remove from the oven, and immediately sprinkle a few toasted slivered almonds on top. Drizzle with the warm chocolate ganache. Garnish with additional almonds, if you like, and serve warm. Yield: 12
To make the chocolate ganache you'll need:
1 cup of semi sweet chocolate chips
1/3 cup of heavy cream
Melt the chocolate chips and cream together in the microwave until smooth. It's best to do this in 30 second intervals and pause periodically to stir like crazy! Drizzle the warm chocolate over each cupcake.