Categories: Desserts

Ingredients

• 8 tbsp (1 stick) unsalted butter, plus more for pan
• 2 oz semi-sweet chcolate
• 1/2 cup unsweetened cocoa
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1/2 cup all purpose flour
• 1/4 tsp salt
• 2/3 cup chopped pecans
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 1/3 cups mini marshmallows
• 3 tbsp crushed peppermint sticks

Directions

1. Heat oven to 350 degrees F.

2. Butter an 8 inch square pan and line with a strop of parchment overhanging on two sides.

3. Butter parchment; set aside

4. In a saucepan, melt butter, chocolate and cocoa on low heat, stirring until smooth

5. Remove from heat and stir in sugar, eggs, flour, salt, nuts, milk and vanilla until combined.

6. Spread batter into prepared pan.

7. Bake until just set, 20 minutes.

8. Remove from oven, top with marshmallows and bake until marshmallows are puffed, another 5 minutes.

9. Immediately sprinkle with peppermint.

10. Cool in pan.

11. Loosen edges and lift brownies from pan using parchment.

12. Use a buttered knife to cut into squares.

13. Store airtight up to 1 day.

Email to a friend | Print this recipe | Back