Ingredients :

3/4 pound Callebaut Dark Chocolate, 70% Guittard or Ghirardelli

1/2 pound Butter

4 ea Farm Eggs, room temp

2 cups Sugar

1 cups All Purpose Flour, sifted

1 teaspoon Vanilla Extract

pinch of Sea Salt

1/4 cup Candied Pecans, chopped

1/4 cup Smoked Almonds, chopped

1/2 cup Toasted Marshmallows, diced up

Optional Toppings

Salted Caramel

Maldon Sea Salt

INSTRUCTIONS :

Preheat oven to 325 F
Melt butter and chocolate in a heavy bottomed pot
Whip the Eggs and Sugar until smooth, add vanilla and salt
Temper chocolate into egg mix, adding half mixing as you go and adding the rest
Sift Flour onto parchment paper for easier addition to mixer
Add in 3 additions mix until smooth
On the last addition add your pantry items, don’t fold it in until it is smooth let little streaks of flour remain
Cut parchment to fit baking dish on one side and out the sides on another for easier lifting
Spray the entire baking dish and place parchment in bottom
Spraying again and pour batter in
Bake until knife comes out almost clean, it should be chunky muddy looking
Let cool don’t touch
With a knife release the sides of the brownie and remove
Cut with a serrated knife, drizzle with salted caramel and sprinkle sea salt and enjoy!