Ingredients Jump to Instructions ↓

  1. 4 (1 ounce) squares unsweetened chocolate 3/4 cup butter or margarine 2 cups sugar 3 eggs, beaten 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup chopped pecans or walnuts 1 (7 ounce) jar marshmallow creme 1 (1 ounce) square semisweet chocolate

Instructions Jump to Ingredients ↑

  1. In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on a serving tray. For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design. ');


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