I usually hate brownies with nuts, marshmallow, and other “filler” in them. They always get in to way of the brownie’s purpose—dense, rich chocolate—or they’re overcompensating for a brownie that’s too fudgey or too cakey or not chocolatey enough. But not so with my mom’s brownie. One little square and you are off in the land of chocolate, dancing in chocolate fountains, taking bites out of chocolate buildings, and flying chocolate kites. My point is they are killer.
The difference is that the walnuts and marshmallow are not there for flavor. The marshmallows completely evaporate, leaving behind a cratered mess that creates a delicious crunch. The walnuts and chocolate chips add density and chewiness to an already rich cake. And like all things that aren’t pretty when you first take them out of the oven, a coat of powdered sugar never hurt anybody.
Cut them into tiny (literally, 1 ½” x 1 ½”) squares and you are ready for an afternoon tea or an afternoon alone on the couch.
Mom's Killer Brownies
Made in a 9x13 baking pan.
6 oz bittersweet chocolate
4 oz butter
4 eggs, room temp
2 cups sugar
1 cup flour
1 tablespoon vanilla
2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1 cup broken walnuts
Preheat oven to 350
Melt the chocolate and butter in a bowl over boiling water, then let cool. Beat together the eggs and sugar, then pour in the cooled chocolate. Continue beating while adding flour and vanilla. Do not over mix. Fold in remaining ingredients. Pour into a buttered and floured 9 x 13 pan and bake for 40-45 minutes. When cool, dust with powdered sugar. Enjoy!
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