This recipe will take brownies to the next level. Promise. They’re dense and fudgey, yet gooey, and in every way rich and delicious. These brownies are everything you need when you’re in the middle of the winter that will never end. At least it’s pretty!
Recipe adapted from Brown Eyed Baker
- 1/2 cup flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup pecans, chopped, divided
- 2 1/2 cups mini marshmallows
For the icing, you’ll need:
- 6 oz. Baker’s Chocolate (or Dark, or…your choice!)
- 1/4 cup milk
- 2 cups powdered sugar
1. Preheat the oven to 325 degrees. Line an 8×8 baking dish with aluminum foil and grease the foil.
2. Whisk together the first 5 ingredients. Add the butter, and mix with a spoon. It’s going to be thick! Mix in the eggs and vanilla extract. Fold in 1/2 cup of the chopped pecans.
3. Scrape batter into baking dish, and smooth it out so it’s an even thickness. Bake for 35 minutes.
4. After the brownies are almost done (look for moist crumbs on a toothpick you stick in the middle), pull them out, and add the marshmallows on top. Slide them back in the oven for about 4 minutes. After the marshmallows are puffy, turn your oven to broil, and keep the oven door cracked. DO. NOT. MOVE! Watch them like a hawk, because those marshmallows will go from toasted perfection to burnt in 2.3 seconds.
5. Make your sauce! Over medium heat, melt the chocolate, stirring constantly. Once the chocolate is lump free, remove from heat. Add the milk and powdered sugar, and drizzle over the marshmallows. Sprinkle with the remaining pecans.
6. Allow to cool and enjoy!