Mmm...chocolate, peanut butter, marshmallows, how could you go wrong? This recipe is straight out of the June 2008 edition of Every Day Food by Martha Stewart. I'll admit, I don't think it's perfect...so you'll see my changes in italics. To make the brownies a little less rich and tooth achingly sweet, switching some of the chocolate to bittersweet just might be the ticket.
1/2 cup butter, cut into pieces, plus more to slather the pan
one 12 oz bag semi-sweet chocolate chips (I think I would sub 6 oz bittersweet chocolate to go in the brownies, and 1 cup semi sweet chips for the topping)
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp salt
2 large eggs
3/4 cup flour
1 cup mini marshmallows (for me this was too much. I'd reduce it to 1/2 cup-but I'm not a marshmallow lover)
1/2 cup chopped nuts (I used unsalted peanuts)
In a double boiler, melt the butter and 1 cup of chocolate chips together (if you are going to go for my changes, the butter and 6 oz bittersweet chocolate) until melted and smooth. Allow to cool slightly. Remove from the heat and whisk in the sugars, then the eggs 1 at a time, whisking well after each. Finally add the salt and flour, folding in gently until the mixture is just combined.
Pour the batter into a buttered 8 inch square pan and bake in the center of a 350 F oven for 30-35 minutes, or until knife inserted into the center comes out clean. (parchment paper lining the pan makes the whole lifting them out once their cooled thing much easier)
Immediately after removing the brownies from the oven, sprinkle the marshmallows, remaining cup of chocolate chips, and peanuts over top. Return the pan to the oven for 5 more minutes and allow the chocolate and marshmallow melt a bit.
Allow the brownies to completely cool before you remove them from the pan. They make appear under baked if you try to eat one warm, but in reality they end up with a more fudge-like texture. Also if you try to cut the still-warm brownies, the marshmallow will stick to the knife, peel off, and make a mess. Wait until they are well cooled! I know, it's hard, but you can do it!
Store in an airtight container on your counter for up to 3 days, or freeze them.
Makes 12-ish. Depending on how big you like your slices.