Heavenly Hash Brownies
- Nonstick vegetable spray, for coating pan
- 7 ounces bittersweet chocolate
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup lightly packed dark brown sugar
- 2 tablespoons dark corn syrup
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted nuts
- 6 ounces mini marshmallows
Preheat oven with a rack in the middle of the oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick vegetable spray.
Melt the chocolate and butter in a completely dry bowl or in the top of a double boiler set over barely simmering water. In a large bowl, mix together the eggs, granulated sugar, brown sugar and corn syrup until blended. Mix in the chocolate mixture. In a separate bowl, stir the flour, baking powder and salt together with a fork. Mix it into the egg mixture. Stir in the nuts and 1/4 cup of the marshmallows. Scrape the mixture into the prepared pan. Bake for 25 minutes, until barely set. Coat the top with the remainder of the marshmallows and bake for 5 more minutes. Set the pan on a rack to cool. Cut into 1 1/2 by 3-inch bars.
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000