|Layers of creamy rich topping, sweet marshmallows and dense chewy brownie studded with pecans and chocolate chips.|
Summer time and the living is easy, or at least busy. Fairbanks is always a busy town, but summer is especially busy. It is like everyone knows we have a finite amount of time before the snow flies and things slow down because of the dark and cold (busy, but slow). We have all kinds of walks and runs, bike races, hiking club, farmer's markets, holiday parades, and more events than any one person could attend but I'll try to showcase some of them this summer.
|Before the race, everyone is ready!|
Several of the women I go to boot camp with in the morning decided to make a team and enter the "fun." I, on the other hand, had more sense and said I would go and take pictures!
A cool break from running with a pool of muddy water, then more running and finally a hill with hand ropes to climb up. Kids did a 2K with one lap, adults did a 5K with two laps and a little more.
|Torrey, our trainer, jumped in and swam across. Keep in mind the water in the Fairbanks area comes out of the ground at about 34ºF and this pool was filled up only hours ago. Brrr!|
|Out of the chilly water and on with the run.|
In honor of those who braved the cool day, cold weather and 5K run, I made Mudslide brownies. They are rich, chocolaty and full of surprises with every bite. These are total cheater brownies as they start with a dark chocolate brownie mix. I like Ghirardelli dark chocolate, but use your favorite kind (I'm sure you could use your favorite from-scratch kind too). These don't take long at all and are a delightful treat for after a tough run.
makes 16 brownies
1 18.8-20 oz pkg. dark chocolate brownie mix
2 large eggs
1/3 cup water
1/3 cup butter, melted
1 1/2 cups sweetened flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup pecans, chopped
3 1/2 cups miniature marshmallows
4 1/2 oz. unsweetened chocolate, chopped
1 Tbsp. butter, melted
1 1/4 cups sour cream
3 1/2 cups confectioners' sugar
Preheat oven to 350ºF. Spray a 13x9 inch baking pan with nonstick baking spray with flour. Ina large bowl, combine brownie mix, eggs, 1/3 cup water, and 1/3 cup melted butter. Using a wooden spoon, beat for 50 strokes. Stir in coconut, chocolate chips, and pecans. Spread into prepared pan.
Bake for 26-28 minutes or until set and firm to touch. Immediately sprinkle marshmallows on brownie layer; return to oven and bake for 2-3 minutes longer to soften marshmallows. Let cool completely on wire rack (at least 1 hour).
In a small saucepan, combine chopped chocolate and 1 Tbsp. melted butter. Cook, stirring constantly, over low heat until chocolate melts. Transfer to a large bowl; add sour cream and confectioner's sugar. Beat at medium speed with an electric mixer until fluffy. Pour and spread evenly over marshmallows. Cover and chill for 2 hours, or until top is firm. Cut into 16 pieces.
May 28, 2012 Daylight 20 hours, 14 minutes, 7 seconds Current Temp. 52 ºF