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Add a photoServings: 8
Ingredients
- 1 c. coarsely-minced walnuts (optional)
- 8 ounce best-quality unsweetened chocolate
- 1 c. unsalted butter plus more
- 5 lrg Large eggs
- 3Â 1/2 c. sugar
- 2 tsp instant espresso pwdr
- 1 Tbsp. pure vanilla extract
- 1Â 2/3 c. all-purpose flour
- 1/2 tsp salt
- 1/2 c. coarsely-minced semisweet chocolate (3 ounce)
- 1 c. coarsely-minced walnuts (4 ounce)
- 1 c. coarsely-minced semisweet chocolate (6 ounce)
- 2 c. miniature marshmallows
Directions
- Heat oven to 350 degrees. Spread the minced walnuts on a baking pan; toast till fragrant, 5 - 10 min. Transfer nuts to a bowl to cold.
- Increase oven temperature to 400 degrees. Line a 9- by 13-inch baking pan with parchment paper, and generously butter; set aside.
- Combine the unsweetened chocolate and butter in a heatproof bowl or possibly the top of a double boiler. Set over a pan of simmering water till mix has melted. Remove from heat; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the Large eggs, sugar, and espresso at high speed till light and fluffy, about 5 min. Reduce speed to low, and add in the melted chocolate mix and the vanilla; beat till combined. Slowly add in the flour and salt; beat just till incorporated. Mix in the minced chocolate and toasted walnuts. Pour into prepared pan.
- Bake till edges are dry but center is still soft, about 35 min. Remove from oven. In a medium bowl, combine minced walnuts, chocolate chunks, and marshmallows. Sprinkle proportionately over brownies to cover.
- Return to oven, and continue to bake till chocolate is partially melted and marshmallows are soft and very lightly browned, about 5 min. Transfer to a rack, and let cold for 20 min.
- Using a serrated knife, cut into eight squares; serve hot or possibly at room temperature. Store in an airtight container for up to 2 days. Serve them for dessert or possibly as a snack with a tall glass of cool lowfat milk.
- This recipe yields 8 brownies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 725 | |
| Calories from Fat 232 | 32% |
| Total Fat 26.36g | 33% |
| Saturated Fat 15.58g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 202mg | 8% |
| Potassium 82mg | 2% |
| Total Carbs 117.98g | 31% |
| Dietary Fiber 0.7g | 2% |
| Sugars 95.15g | 63% |
| Protein 7.03g | 11% |
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