Decadent Fudgy Brownies topped with ooey-gooey marshmallows, toasted nuts and a fudgy chocolate ganache sauce.
Ingredients
- 1 cup pecans
- 1/2 cup walnuts
- 1 cup flour
- 1 3/4 Imperial granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 1/2 sticks salted butter
- 4 ounces unsweetened Divine Chocolate, chopped
- 1 teaspoon espresso powder
- 1/2 teaspoon Vanilla
- 4 large eggs
- 1-10 ounce bag mimi marshmallows
- 1/2 cup semisweet chocolate
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch pan with Pam baking spray.
- Set aside.
- Spread chopped nuts on a baking sheet covered with parchment paper.
- Place in oven for 6-8 minutes. let cool completely.
- In a mixing bowl, sift flour, sugars and salt.
- In a microwave safe bowl, melt chocolate and butter in 20 second increments.Stir after each time.
- Add espresso powder and vanilla to chocolate mixture.
- Beat chocolate mixture with dry ingredients with a handheld mixer, add eggs, beat for one minute. Pour into prepared pan.
- Bake for 28 to 30 minutes, or when a toothpick is inserted in the middle shows moist crumbs. Do not over bake.
- Remove from the oven, pour marshmallows on top and spread.
- sprinkle half of the nuts over the marshmallows.
- in a microwaveable safe bowl combine chocolate chips and cream, melt in 20 seconds increments, until smooth.
- Drizzle over top of brownies.
- Let cool to room temperature. Cut and serve.