Photo: James Carrier
- 1/2 cup (1/4 lb.) butter
- 3 ounces unsweetened chocolate, chopped
- 1 1/3 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1 cup miniature marshmallows
- 1/2 cup chopped walnuts
Preparation
- 1. 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.
- 2. Spread batter evenly in a buttered and floured 8-inch square baking pan. Sprinkle top evenly with walnuts.
- 3. Bake in a 350° oven until deep brown, 30 to 35 minutes.
- 4. 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.
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