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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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