Ingredients:
- 1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
- 1 bag (12 ounces) semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1 cup miniature marshmallows
- 1/2 cup chopped nuts, such as cashews, pecans, or walnuts
Instructions:
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line
bottom with parchment paper, leaving an overhang on two sides; butter
paper.
In a heatproof bowl set over (not in) a saucepan of simmering water,
combine butter and 1 cup chocolate chips. Heat, stirring occasionally,
just until melted, 3 to 5 minutes.
Remove mixture from heat; stir in sugars and salt, then eggs, and
finally flour, stirring just until combined. Spread batter evenly in
prepared pan. Bake until a toothpick inserted in center comes out with
moist crumbs attached, 30 to 35 minutes.
Remove from oven, and sprinkle with remaining chocolate chips, then
marshmallows and nuts. Bake until chocolate is shiny and marshmallows
are puffed, about 5 minutes. Cool completely in pan. Using paper
overhang, lift cake onto a work surface; cut into 16 squares.
Note:
To prevent toppings from sinking into the batter, sprinkle them on after
brownies are baked. An extra 5 minutes in the oven melts the topping
together for easy slicing.