Recipe courtesy of Wayne Harley Brachman

Heavenly Hash Brownies

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
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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


  1. 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.
  2. 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.