Hot Chocolate Brownies

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 4 oz Semi-sweet chocolate
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1 18 oz box Your favorite brownies + ingredients on

• Dairy

  • 1/3 cup Whipping cream

• Liquids

  • 1/3 cup Water

• Other

  • 1 Tbsp coffee liquor or extract

Found on pintsizedbaker.com

Description

Ingredients

• 1 18 oz box of your favorite brownies + ingredients on box (or make homemade brownies)
• ⅓ C whipping cream
• 4 oz semi sweet chocolate
• 1½ C sugar
• ⅓ C cold water
• 2 egg whites
• ¼ tsp cream of tartar
• 1 Tbsp coffee liquor or extract
• 1 tsp vanilla extract

Directions

• Make your brownies in a 9 round pan according to the instructions. Cool completely on a wire rack before decorating.
• In a small sauce pan, scald the whipping cream. Remove it just as bubbles start to form around the edge of t he pan and pour over the chocolate. Let it just sit for 5 minutes without stirring the cream and chocolate. After 5 minutes, stir until smooth. Chill the ganache until it starts to thicken - about 5 minutes in the fridge or 30 minutes on the counter.
• Spread the thickened chocolate ganache over the brownies and chill for 30 minutes.
• Prepare a double boiler with a large glass bowl over a pot with some boiling water simmering at the bottom. In the glass bowl off the heat, combine the sugar, cold water, egg whites, and cream of tartar. Beat with a handheld electric mixer on low for a minute. Place the glass bowl on top of the pot to create your double boiler and cook the mixture constantly beating it on high for 10 to 15 minutes. Use a candy thermometer to check when 160F is reached.
• Remove the glass bowl from the heat and mix in the coffee and vanilla and continue beating until the frosting is super fluffy and the peaks curl over.
• Transfer the marshmallow creme to a piping bag with a round tip. Decorate the brownies with soft peaks as Ive done or decorate it as you wish. Place the decorated brownies, uncovered, into the fridge for 15 minutes to allow the marshmallow to set.
• Preheat the oven to 450F. Bake the brownies for 5 minutes to brown the tips of the marshmallow or use a hand torch to toast the tips.
• Dust with some cocoa powder, slice and serve.