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Aarav’s ‘Whatever floats your boat’ Brownies

Every now and then here at Rosie’s Recipes HQ, we receive a recipe that makes us think: hang on. Do we know each other? Because this week’s recipe, from Squiz Kids listener Aarav is so well-suited to me it’s crazy.
Why? Because it’s chocolate (tick) and it’s all about adding to it whatever ‘floats your boat’ – which is totally how I roll.
Aarav says his family usually use walnuts and chocolate chips when they make theirs, which sounds yum! We didn’t have any walnuts, but we used white and milk chocolate chips and marshmallows instead and they were gooey and delicious. Thanks Aarav!
(Original recipe is from Karen, on Food.com here)

Ingredients:

1.5 cup butter, melted
1.5 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1.5 cup flour
1/4 teaspoon of salt

Whatever floats your boat additions

1-2 cup of chocolate chips (semisweet, white, butterscotch, peanut butter)
1-2 cup raisins
1-2 cup maraschino cherries
1-2 cup chopped nuts
1-2 cup m&ms
1-2 cup Reece’s pieces
1-2 cup miniature marshmallows

Directions:

  1. Preheat oven to 180°c.
  2. Grease an 8 inch square pan or line with foil.
  3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
  4. Add sugar and mix well.
  5. Add eggs one at a time and stir until well combined.
  6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
  7. Fold in “WHATEVER FLOATS YOUR BOAT”!
  8. Spread in pan and bake for approximately 25 minutes.
  9. DO NOT OVER-BAKE — your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
  10. Cool completely before cutting into squares.
  11. For vegetarian omit the marshmallows.
  12. For double recipe, bake in 9×12 pan and add 5 minutes to baking time.
Rosie’s Tip of the Day: We didn’t have any mini marshmallows in the cupboard, so we chopped up some bigger marshmallows instead. They sometimes get really sticky on the cut sides, but you can fix that by just rolling them in a tiny bit of icing sugar before adding them to your brownie mixture.

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