Ladies and gentlemen, we have had a break-through. The man who claims to not like fruit in his desserts, declared after his third serving of my blueberry sherbet that he ‘thinks he likes fruit desserts now.’ In full disclosure, I should tell you that Bluebell’s Southern Blackberry Cobbler ice cream may also be a part of the reason. So, I’m performing a little experiment here in the DFT household. I made these Mississippi mud brownies. They are ooey-gooey and full of chocolate, walnuts and marshmallows. Not a soul in the world would turn one down. I’m going to feed him a brownie while carefully observing his facial expressions, counting the number of moans and calculating the finger lick-ability. Then, I will feed him a fruit dessert and note the differences. To help these brownies get that rich muddy color, you must use unsweetened chocolate. Unsweetened chocolate is the most pure form of chocolate. Its flavor cannot be matched. I also added a splash of extra strong coffee from the bottom of my French press. And yes, you really need 1 whole teaspoon of vanilla for two brownies. The chocolate sauce on the top is a scaled down version of David Lebovitz’s best chocolate sauce (minus the extra sugar). For a portable option, skip the chocolate sauce poured on top and instead, sprinkle a handful of chocolate chips on the brownies right before adding the marshmallows and bake as usual.
