Fully Loaded Brownies
Makes 1 8" x8" pan of brownies
Prep time: 10 minutes
Total time: 45 minutes
1/2 cup (125 mL) unsalted butter, room temperature
1 cup (250 mL) sugar
1 tsp (5 mL) Vanilla Extract
¾ cup (189 mL) all purpose flour
1/3 cup (80 mL) Cocoa Powder
¼ tsp (1 mL) baking powder
¼ cup (63 mL) milk
3 cups (750 mL) Mini Marshmallows
½ cup (125 mL)Semi Sweet Chocolate Chips and Chunks
½ cup (125 mL) Chopped Pecans
4 Graham Wafers, broken into small pieces (1/2 cup (125 mL)
- Pre-heat your oven to 325°F (163°C) and line the bottom and sides of an 8” x 8” square baking pan with two over lapping pieces of parchment paper, set aside.
- Using a stand or hand mixer, cream together the butter and sugar. Add the eggs one at a time mixing in between each addition. Stir in the vanilla and scrape down the sides of the bowl with a rubber spatula. Sift together the flour, cocoa and salt and baking powder, mix them into the dry ingredients. Pour in the milk, mixing just until it comes together into a batter.
- Spread the batter into the prepared pan and bake in the center of the oven until a tooth pick inserted into the middle of the brownie comes out clean, about 30 minutes. Remove the brownie form the oven, top with the marshmallows, chocolate, pecans and graham pieces. Return them to the oven and bake for a further 5 minutes.
- Transfer the pan to a cooling rack and let cool completely. Gently lift the brownies out of the pan, peel back the parchment paper, slice and serve. Store at room temperature in an airtight container.