Categories: Desserts
Ingredients
- BASE
- 1/2 cup butter
- 2 ounces unsweetened chocolate
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 large eggs
- FILLING
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup mini chocolate chips
- TOPPING
- 1/4 cup butter
- 1/4 cup milk
- 2 ounces unsweetened chocolate
- 2 ounces cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 toffee bits, for garnish
- mini chocolate chips, for garnish
- 1/2 10.5-ounce bag miniature marshmallows
Directions
- Heat oven to 350°F. Line a sheet pan with parchment paper. This will keep jars from slipping. Place 20 4-ounce jelly jars on sheet pan. Jars should not touch each other.
- Spray insides of jars with baking spray and wipe with a paper towel to evenly spread spray.
- For the base, place butter and unsweetened chocolate in a medium size microwave safe bowl. Cook on high for 1 minute. Stir and return to microwave for another 30 seconds and stir again. Repeat till chocolate and butter are melted. Add flour and all remaining base ingredients; mix well.
- Divide mixture evenly between the 20 jars. I like to use a 2 tablespoon cookie scoop. This is approximately how much you want in each jar. Don’t worry about spreading or leveling the mixture.
- For the filling, in a medium size bowl, combine 6 oz. of the cream cheese and the rest of the filling ingredients. Whisk until smooth and fluffy. Stir in chocolate chips. Divide this mixture between the 20 jars, on top and around the base mixture about 1½ tablespoons per jar.
- Bake at 350°F. for 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 30 minutes. Don’t skip this part. Brownies will sink a bit as they cool and if you don’t give them this rest time, your jars will have “sinkholes” in the center.
- While jars are cooling, make icing. In a medium microwave-safe bowl, combine milk unsweetened chocolate and butter. Cook on high for one minute and stir well. Return to microwave and cook another 30 seconds or until chocolate and butter are melted. Add cream cheese and vanilla and stir until smooth. Stir in powdered sugar and vanilla and again, stir until smooth.
- Refrigerate 1 hour or until firm. Store in refrigerator.
- After 30 minute cooling period, add 10 miniature marshmallows to each jar. Return jars to oven for 5 minutes. Remove from oven and, working quickly, divide icing between jars. Using a small wooden skewer or chopstick, swirl the icing and marshmallows together to create a marbled effect. Sprinkle each jar with 1 teaspoon of toffee bits and 1 teaspoon of miniature chocolate chips. Allow to cool completely before serving, one hour in the refrigerator or 3-4 hours at room temperature.
- To store jars. Cover with lid screwed tightly to secure. May be refrigerated for 1-2 days or frozen for several months.