“Bumpy Highway Brownies”

Who doesn’t love a good brownie? Whether they’re fudgy, cakey or in-between these Bumpy Highway Brownies will definitely go in your repeat file. Fat Witch Bakery is in New York located inside Chelsea Market. These brownies are legendary in my opinion and it’s worth purchasing the cookbook whether you make it to New York or not.

Most of the recipes are relatively small batches baked in a 9-inch square pan. Sometimes large bakes like 13×9 pans are a bit much unless you are sharing your goodies like “Michelle’s Decadent Brownies”. I have not tried doubling the recipe for a 13×9 pan. These decadent brownies are too scrumptious to mess with.

Bumpy Highway Brownies

These brownies are full of semisweet chocolate chips, peanut butter chips and mini marshmallows. When baked the marshmallows pop leaving little hills or bumps on the surface. However, in every gooey bite is a noticeable addition of peanut butter and chocolate bits.

The brownie itself is fudgy and chewy, not cakey. You won’t regret batching a batch or two for your gameday menu. So good for any reason or season.

Bumpy Highway Brownies

To make these chocolatey brownies, start by greasing a 9×9-inch baking pan with butter and dust with flour. I found Baker’s Joy works here if desired. Next, melt butter, chocolates in a small saucepan and do not have the heat to high. Set butter mixture aside to cool so when added to eggs they won’t cook.

Whisk eggs and sugar until frothy. Add in cooled butter mixture and whisk until thoroughly blended. Gently fold in flour and salt until no white remains without over mixing.

Bumpy Highway Brownies

Spread half of the brownie batter in prepared pan. Your will be thin yet will spread out as you half bake this first layer. While baking, mix the chocolate chips, peanut butter chips and marshmallows to remaining batter.

Remove pan from oven and spread remaining batter over pre-baked layer. Return pan to oven to finish baking. Allow pan to cool on wired rack for at least one hour if you can’t wait. As with the author, I recommend not cutting the brownies until ready to serve. This keeps cut edges from drying out.

Store any leftovers in airtight container up to 3 days.

Bumpy Highway Brownies

I haven’t posted a sweet treat in a while and so pleased to share this recipe with you. Need a sweet treat for the kiddos, this is it. I think this recipe was inspired for kids. They love marshmallows and brownies and also love it when Mom bakes. My mom always had something sweet in our house especially for my dad.

You may already have some of the ingredients on hand. Go grab what else you need and bake up a batch today. You may want to purchase this handy cookbook or even shop online.

Happy Baking…until next time. If you try this recipe, leave me a message below, @chowdownlowdown, #chowdownlowdown, or @michelleheyden.

 

Bumpy Highway Brownies

6 T. unsalted butter

2 oz. unsweetened chocolate, coarsely chopped

1/4 cup semisweet chocolate chips, divided

1 cup granulated sugar

2 large eggs, room temperature

3/4 cup all-purpose unbleached flour

1/2 t. kosher salt

1/3 peanut butter chips

1 cup miniature marshmallows

 

In a small saucepan over low heat, melt butter, unsweetened chocolate and 2 T. semisweet chocolate chips, stirring as needed. Remove pan from heat to cool at least 15 minutes.

Heat oven to 350 degrees and grease a 9×9-inch baking pan with butter then dust with flour. Shake out excess and set aside. Baker’s Joy will work here, if desired.

Mix flour and salt together in a small bowl and set aside.

In a large mixing bowl, whisk together sugar and eggs until foamy. Pour in cooled chocolate mixture and mix until thoroughly combined.

Add in flour mixture and gently fold until no white remains. Spread half of batter in prepared pan. Bake for 12 minutes.

In bowl with remaining batter, add in remaining chocolate chips, peanut chips, and marshmallows and stir until well blended.

Spread marshmallow mixture over half-baked layer. Return pan to oven and bake an additional 15 minutes. A toothpick inserted should come out with a few crumbs.

Remove pan to wired rack for at least 1 hour before serving. I recommend not cutting until ready to serve since this keeps cut edges from drying out so fast.

Store any leftovers in an airtight container up to 3 days.

Makes 12 – 16 brownie squares.