(Makes 16 - 20 treats)
8 oz unsalted butter
8 oz bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 tsp salt
1 c granulated sugar
1 c firmly packed dark brown sugar
2 tsp vanilla extract
1 c flour
10 oz bag mini marshmallows
Set the rack in the middle of the oven and preheat to 350 F.
Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
Pour batter into prepared pan and spread evenly. Bake for about 43 minutes, until top has formed a shiny crust and batter is moderately firm. Pour bag of mini-marshmallows over the top and bake for another 2 minutes.
Cool completely.
1 1/3 cup semi-sweet chocolate chips
1 cup creamy peanut butter
3 tablespoons butter
2 cups crispy rice cereal
Prepare topping. In the top pot of a double boiler, combine chocolate chips, peanut butter and butter. Heat over medium until melted and smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible.
Things will look gooey at this point, so don’t even think about cutting. Put the brownies in the refrigerator for a few hours to chill.
Lift from pan and score into squares.
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