Mini marshmallows melt into this walnut-topped brownie during baking, giving it a gooey, fudgy texture.

This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

total:
50 mins
Yield:
Makes 9 or 16 brownies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 2- to 3-quart pan over low heat, frequently stir butter and chocolate until melted and smooth. Remove from heat and stir in sugar, eggs, vanilla, flour, and marshmallows until well blended.

    Advertisement
  • Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.

  • Bake in a 350° oven until deep brown, 30 to 35 minutes.

  • Run a knife between pan rim and brownie. Let cool in pan on a rack, about 1 hour. Cut into 9 or 16 squares.

  • Notes: Nutritional analysis is per small brownie. Store brownies airtight for up to 2 days.

Nutrition Facts

204 calories; calories from fat 53%; protein 2.4g; fat 12g; saturated fat 5.8g; carbohydrates 25g; fiber 1.1g; sodium 72mg; cholesterol 43mg.