Brownie Rubble

Food Network Magazine does this page in the very back of the magazine called "Name This Dish!". This Recipe was in their May 2011 issue and it had no name yet but look SO good. So, I decided to make it for Easter. However, I had to wait until this month's issue of Food Network Magazine to find out what name was the winner - Brownie Rubble!

This dessert is extremely good!! It was a huge hit. The brownies are amazing being made from scratch. You will LOVE this recipe if you like brownies or even desserts lol.

Brownie Rubble
Active: 40 Minutes | Total Time: 1 hr 20 min
Makes: 12 to 18 brownies (I cut into bite size and it made a lot more)

2 Sticks plus 2 Tablespoons Unsalted Butter, plus more for the pan
1 Cup All-Purpose Flour, plus more for dusting
6 Ounces Bittersweet Chocolate, chopped
2 Cups Sugar
3/4 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Salt
4 Large Eggs, Cold
2 Teaspoons Vanilla Extract
1 Cup Mini Marshmallows
1 Cup Semisweet Chocolate Chips
3/4 Cup Unsalted Roasted Peanuts


1. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400*.

2. Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan.

3. Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan.

4. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes.

5. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing.