This classic dessert deserves a spot in your recipe box. Wonderful with homemade vanilla ice cream.
Base Layer Ingredients:
- Nonstick cooking spray
- 4 eggs – divided
- 1/2 c salted butter, softened (1/4 lb)
- 1 c granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 11/2 tsp. vanilla – divided
- 11/2 c all-purpose flour
Middle Layer Ingredients:
- 1 cup bittersweet chocolate chips
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans, toasted (optional)
Top Layer Ingredients:
- 1 cup packed brown sugar
Directions:
- Preheat oven to 350°F.
- Lightly coat a 13×9-inch baking pan with cooking spray.
- Separate two of the eggs, placing 2 egg whites in a clean medium bowl. Save the egg yolks.
- In a large bowl beat butter with an electric mixer on medium 30 seconds.
- Add granulated sugar, baking powder, and salt.
- Beat until fluffy.
- Beat in 2 whole eggs, the 2 egg yolks and 1tsp. vanilla until smooth.
- Beat flour into butter mixture on low until just combined.
- Transfer mixture to prepared pan.
- Spread to an even layer.
- Top with chocolate chips, mini marshmallows, and pecans (if using)
- Beat the remaining 2 egg whites on high until stiff peaks form, about 2 minutes.
- Fold in brown sugar and remaining 1/2 tsp. vanilla until combined and there are no lumps.
- Spread on top of chocolate chip layer.
- Bake 20 minutes or until top is golden brown.
- Let cool completely on a wire rack before cutting into squares.
Servings: 24
Source: bhg.com. Recipe developed by Sarah Brekke.