Chocolate Brownie with Ganache and Marshmallow Topping (chewy type)

You may want to check out my other entry about my chocolate brownie with cashew topping for some notes about the brown and white sugar ratio.

INGREDIENTS:

For the batter:

1 cup white sugar

2/3 cup brown sugar

¾ cup butter or margarine, melted

2 tbsp. fresh cream (I used 매일 생크림 Maeil Fresh cream) . Alternatively, you can also use 2 tbsp. water

2 large eggs

1 1/3 cup all-purpose flour

1 tsp. vanilla extract

¾ cup cocoa powder

½ tsp. baking powder

¼ tsp. salt

For the ganache:

250 grams baking chocolate, chopped

2/3 cup fresh cream (same one as above)

1 tsp. vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 

2. Grease an 8x8” or 13x19” baking pan. Set aside.

3. Mix sugar, butter and fresh cream in a bowl, then add in the eggs and vanilla extract.

4. Add the all-purpose flour, cocoa, baking powder and salt into the sugar-butter mixture. Mix well until the mixture is smooth and there are no lumps.

5. Spread the mixture into the baking pan and bake for 35 minutes. You can also do the “toothpick test” by inserting a wooden toothpick into the center of your baked brownie. If it comes out slightly sticky, your brownies are done. Remove from the oven and leave the brownies to cool completely in the pan.

6. Make the ganache. Using a heavy saucepan or pot, pour in the fresh cream and bring it to a simmer.  Be sure to scrape down the sides with a rubber spatula every few minutes.

7. Using a separate bowl, put in the chopped chocolate and pour the cream over the chocolate. Add in the vanilla extract and let stand for a few minutes before stirring. Mix until the mixture is smooth and no chocolate chunks are left.

8. Spread the ganache on top of the cooled brownies. Sprinkle with some mini marshmallows and put it in the refrigerator for 30 minutes.

9. Cut and serve.