Try these fudgy, gooey brownies. These brownies were a happy accident created by Michael Recchiuti. Whenever he made marshmallow he'd be left with a bowl of oddly shaped trimmings. His wife suggested he toss them in a batch of their brownies with some nuts and test them out at the Farmers’ Market. They were a hit ever since. Make them and you’ll see why. When adding them to the batter, make sure they remain above the surface so that they will turn a toasty brown.

Flavorless vegetable oil for the pan
5 ½ ounces 100% unsweetened
chocolate, coarsely chopped, divided
10 tablespoons unsalted butter with
82% butterfat, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
½ teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract,
preferably Madagascar Bourbon
1 1/3 cups granulated cane sugar
1/3 cup walnut halves, roasted and
roughly chopped
6 Recchiuti Vanilla Bean
Marshmallows, cut into quarters

1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.

2. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2 ½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.

3. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.

4. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks. Makes 16 brownies

Recipe & Photo Courtesy of Chocolate Obsession; by Michael Recchiuti (Author), Fran Gage (Author), Maren Caruso (Photographer), Stewart, Tabori and Chang, 2005