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  • Addiction Brownies

    2 votes
    Addiction Brownies
    Prep: 15 min Cook: 35 min Servings: 16
    by Nancy Miyasaki
    193 recipes
    >
    My friend Joelle brought these to our book club last week and they were a huge hit! Her family affectionately calls them "crack brownies". I had to soften that up a bit...but wanted to capture the fact that these really are addictive! This is adapted from a Martha Stewart recipe.

    Ingredients

    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 2 1/4 cups all-purpose flour
    • 2 1/4 teaspoons baking powder
    • 1 teaspoon coarse salt
    • 1 1/2 cups packed dark-brown sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup miniature marshmallows
    • 1 cup semisweet chocolate, coarsely chopped
    • 1 cup white chocolate, coarsely chopped
    • 1 cup butterscotch chips
    • 1 cup of M&Ms (holiday colors ideal)
    • 18 soft caramel-candy cubes, coarsely chopped (or 1 cup heath bar bits -- not quite as good but easier)

    Directions

    1. Preheat oven to 350 degrees. Spray Pam on a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Spray more Pam on the parchment paper (not overhang).
    2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, m&ms and caramels.
    3. Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, m&ms, and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
    4. Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

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