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Super fudgy, decadent and chilled brownies that are incredibly addicting,
but must be refrigerated for a minimum of 24 hrs to set...
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Prep: 15 Mins.
Bake: 27 to 30 Mins.
Cool: 1 Hr.
Refrigerate: 24 Hrs.
INGREDIENTS
Brownie Batter:
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup walnuts, chopped coarse
Topping:
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
METHOD
Preheat oven to 350F. Spray a 9x9" square baking dish
with baking spray; set aside.
To make the brownie batter, in a heavy 1-1/2-quart saucepan
over medium heat, melt butter, unsweetened chocolate, and bittersweet
chocolate, stirring constantly, just until smooth. Add sugar, stirring to
incorporate, then remove pan from heat. Cool mixture 10 minutes.
In a small bowl beat the eggs with the vanilla extract.
After chocolate mixture has slightly cooled, stir in beaten egg-with
vanilla extract mixture into saucepan, mix saucepan ingredients well with a
wooden spoon until mixture is glossy and smooth.
Mix flour, walnuts and salt together in a separate small
bowl; gently fold into chocolate mixture (do not over do this step).
Spread batter evenly into prepared baking dish.
For the topping, add 'topping' chocolate chips evenly over
the batter layer, then marshmallows evenly over the chips.
Bake brownies, uncovered, in middle of oven for 27 to 30
minutes, until marshmallows are puffy and golden.
Cool brownies completely, uncovered, in dish on a rack for 1
hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies
into 16 equal squares (do not skip this step). ~ Enjoy!
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