Ingredients
- 1/2 CUP BUTTER
- 1/2 CUP COCOA
- 2 OZ SEMISWEET CHOCOLATE
- 3/4 CUP LIGHT BROWN SUGAR
- 2/3 CUP CHOPPED PECANS
- 1/2 CUP FLOUR
- 2 EGGS LIGHTLY BEATEN
- 1/3 CUP MILK
- 1 TSP VANILLA
- 1/4 TSP SALT
- 1 1/2 CUPS TINY MARSHMALLOWS
- 3 TBLSP CRUSHED PEPPERMINT STICKS
Preparation
Step 1
1. Heat oven to 350 degrees. Butter an 8 inch square baking pan; line bottom with a strip of parchment paper, allowing paper to ovethang on two sides. Butter parhment paper; set pan aside
2. In a medium saucepan, combine butter, cocoa powder and chocolate. Cook over low heat, stirring frequently, until smooth. Remove from heat. Add sugar, pecans, flour, eggs, milk, vanilla and salt; stir until combined.
3. Spread batter in prepared pan. Bake until just set, about 20 minutes. Top with marshmallows. Bake until marshmallows are puffed, about 5 minutes more. Immediately sprinkle with peppermint candy. Cool in pan on wire rack.
4. Using a thin knife, loosen edges of brownies. Lift out of pan using parchment paper and cut into squares.