Chocolate lovers rejoice! These ooey-gooey brownies are studded with rich dark chocolate, mini marshmallows and Newman’s Own Hint-O-Mint Newman-O’s for a delicious and decadent winter-inspired dessert!
Prep Time: 15
Cook Time: 30
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 cup confectioners’ (icing) sugar
- 1/2 tsp
- Newman’s Own Sea Salt Flakes
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 cup chopped Newman’s Own Hint-O-Mint Newman-O’s, divided O’s
- 1 cup mini marshmallows, divided
- 3/4 cup dark chocolate chips, divided
1.Preheat oven to 325°F. Grease and line 8-inch square baking dish with parchment paper, with parchment overhanging sides.
In medium bowl, whisk together sugar, flour, cocoa powder, confectioners’ sugar and salt.
In large bowl, whisk together eggs, oil, 2 tbsp water and vanilla. Fold flour mixture into eggs mixture until smooth. Fold in 3/4 cup Newman’s Own Hint-O-Mint Newman-O’s, 3/4 cup marshmallows and 1/2 cup chocolate chips. Pour batter into prepared pan. Sprinkle remaining Newman’s Own Hint-O-Mint Newman-O’s and remaining chocolate chips evenly over top.
Bake for 30 to 35 minutes, sprinkling remaining marshmallows over top in last 5 minutes of cooking, until tester comes out almost clean when inserted into center. Let cool completely before cutting into 16 even squares.
Tip: Brownies can be stored for up to 3 days in an airtight container at room temperature, in the refrigerator for up to 1 week or frozen for up to 3 months.