A perfect mix of gooey chocolate and crunchy pecans.
3/4 cup salted butter, plus extra for greasing
1 1/2 cup granulated sugar
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
1 cup milk chocolate, melted
1/8 cup milk
1/2 cup toasted pecans, chopped (must be toasted so that they stay crunchy)
3 - 4 marshmallows
Step 1: Preheat oven to 350°F and grease an 8" X 12" baking pan
Step 2: Melt the butter and pour into a bowl. Add the sugar and beat with a hand-held electric mixer.
Step 3: Add the eggs and vanilla and beat well until it's smooth and creamy.
Step 4: Sift the flour, cocoa, baking powder and baking soda together in another bowl and mix together. Add the butter mixture and stir together well.
Step 5: Melt the chocolate in a bowl set over a saucepan of boiling water (making sure the base of the bowl doesn't touch the water.)
Step 6: Pour the melted chocolate into the batter. Fold and blend it together. Mix in the toasted chopped pecans.
Step 7: Pour the batter into the prepared baking pan. Tear each marshmallow into about three pieces and poke them into the batter so they are almost covered — some can be poking out on top and others buried deeper — keep it random.
Step 8: Bake in the preheated oven for 30 - 35 minutes.
See more recipes from Farm-Fresh Recipes.
Reprinted with permission from Farm-Fresh Recipes (2013, Thomas Allen).