Super fudgy, decadent and chilled brownies that are incredibly addicting,
but must be refrigerated for a minimum of 24 hrs to set…
Yield: 16 squares
Prep: 15 Mins.
Bake: 27 to 30 Mins.
Cool: 1 Hr.
Refrigerate: 24 Hrs.
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
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Spray a 9×9″ 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!