Saturday, July 23, 2011

A sneak peak dessert!

Shhh...  don't tell anyone this, but this recipe hasn't even been "released" yet!  Oh sure, it's out there, and it has been published, but it hasn't been officially published yet, so you're getting a sneak peak at a new Pampered Chef recipe from the new fall line up of goods!  Because of that, I'll actually post the recipe here.  I tried finding it elsewhere online, and it's not as easy as it looks. 

So... without further ado... Let me introduce to you, the...

Microwave Rocky Road Brownie Dessert!!!
1 cup walnut halves, toasted (I subbed 1/2 cup of chopped pecans)
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter
4 oz unsweetened chocolate
1 1/2 cups sugar
3 eggs
16 large marshmallows (cut in half)
20 milk chocolate kisses, unwrapped
Vanilla Bean ice cream (optional, but not really!)

(Yep.  It really is as great as it sounds.)

First, you coursely chop your nuts, if you didn't buy them already chopped. 
Next, combine flour, baking powder, and salt in a small bowl, set aside.
Cutter butter into pieces, and chop the unsweetened chocolate.  Place butter and chocolate in microwave, uncovered, on high for 1 - 2 minutes or until mostly melted, stirring every 30 seconds.

Add sugar and eggs to the chocolate mixture; whisk until smooth.  Fold in flour mixture and 1/2 of the nuts until incorporated.  Then, pour your batter into your Deep Covered Baker, spreading evenly.  Microwave, uncovered, on high for 5 - 7 minutes, or until a toothpick comes out clean from the center.  Use oven mitts to remove your baker from the microwave.

After that, top your brownies with your halved marshmallows, the chocolate kisses, and the last 1/2 of your nuts.  Microwave, covered this time, on high for 1 - 2 minutes, or until the marshmallows start to soften.  Remove baker from microwave.

Let dish stand for 5 minutes, covered.  Then, spoon onto plates and serve with ice cream.  It will be well worth the 15 minutes (tops) it took to make!!

I've gotten a great deal of compliments on this already, so if I were you, I'd get out there while the recipe was still young and impress your friends.


So good, even down to the last drop!!

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