Brownies… on steroids!!!
Do brownies classify as Christmas baking? Maybe not, but whatever. These are festive enough for me. And twice as good as some of the dry baked goods you can find lurking around this time of year 🙂
You get me?! Most Christmas sweets do nothing for me. But these… THESE…
For a girl who doesn’t like chocolate (much), boy do I ever love brownies lately.These take brownies to a whole new level – they’ve got multiple layers of gooey deliciousness.
First, the brownie fudge layer. Next, a nutty cream cheese/cheesecake layer. And last but most importantly, the marshmallow layer. I debated drizzling milk chocolate over top but thought it would be too much?
These really do taste as good as they look. And yes, I used a boxed brownie mix for the bottom later, because otherwise these would have been WAY too much work. If you’re up for making the brownie layer from scratch… be my guest. You’re a better woman than me.
Or at least a better Domestic Blonde?
- 1 box brownie mix (plus whatever ingredients it says you need)
- 6 oz cream cheese, softened
- 1 egg
- ½ cup sugar
- ¼ cup butter, softened
- 2 tbsps flour
- 1 tsp vanilla
- 1 cup chocolate chips
- ½ cup chopped pecans
- 2 cups mini marshmallows
- Make the brownie mix according to package directions. Pour into a 9x13 greased baking dish and smooth out by tapping the bottom of the pan on the counter. Separately, mix the cream cheese, egg, sugar, butter, flour and vanilla thoroughly, until completely smooth. Drop by spoonfuls on top of the uncooked brownie batter. Spread over top, as best you can, with the back of a spoon or spatula. Sprinkle with chocolate chips and pecans. Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean. Cover the hot brownies with the marshmallows and return to the oven for 5 minutes, or until the tops of the marshmallows are golden and puffy. They will inflate dramatically, but once cool will fall down. Let cool completely before slicing.