• 1/4 lb. unsalted butter (1 stick)


• 4 oz. unsweetened chocolate, coarsely chopped


• 2 eggs, room temperature


• 1/4 tsp. salt


• 3/4 cup sugar


• 1 tsp. vanilla extract


• 1/2 cup flour


• 4 oz. marshmallows, cut into 1/4-inch pieces (about 2 cups)


• 1 cup coarsely chopped toasted pecans (see note below)


• 6 oz. peanut-butter chips

1. Preheat oven to 325 degrees F. Coat an 8-inch-square foil pan with nonstick cooking spray.

2. In a double boiler over hot, not simmering, water, melt butter and chocolate together. Stir occasionally until smooth.

3. In a medium bowl, beat eggs with salt until foamy. Add sugar gradually, beating until mixture is light in color, about 3 minutes. Add vanilla and chocolate, beating until smooth.

4. Add flour, beating only to combine. Stir in marshmallows, pecans, and half peanut-butter chips. Transfer batter into pan; sprinkle with remaining chips. Bake for exactly 28 minutes.

5. Cool brownies in pan on a rack. Refrigerate for several hours before cutting into bite-sized pieces. Makes 20 brownies.

Note: Toast pecans in a baking dish for 6 minutes while oven is preheating.

Serves: 28 brownies