This warm, spoonable sweet treat makes a luscious base for an ice cream sundae.
Coarsely chop walnuts using Chef's Knife. Place walnuts in (1-cup/250-mL) Prep Bowl; set aside. Combine flour, baking powder and salt in Small Batter Bowl. Cut butter into pieces and chop unsweetened chocolate; place butter and unsweetened chocolate into Classic Batter Bowl. Microwave, uncovered, on HIGH 1-2 minutes or until mostly melted, stirring every 30 seconds.
Add sugar and eggs to chocolate mixture; whisk until smooth using Stainless Whisk. Fold in flour mixture and 1/2 cup (125 mL) of the walnuts until incorporated using Small Mix ‘N Scraper®. Pour batter into Deep Covered Baker, spreading evenly. Microwave, uncovered, on HIGH 5-7 minutes or until wooden pick inserted in center comes out clean and edges are firm. Carefully remove baker from microwave using Silicone Oven Mitts.
Meanwhile, snip marshmallows in half crosswise using Professional Shears. Top brownie with marshmallows, chocolate kisses and remaining 1/2 cup (125 mL) walnuts. Microwave, covered, on HIGH 1-2 minutes or until marshmallows start to soften. Remove baker from microwave. Let stand, covered, 5 minutes. Spoon onto plates; serve with ice cream, if desired.
U.S. Nutrients per serving: Calories 420, Total Fat 26 g, Saturated Fat 13 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 48 g, Fiber 3 g, Protein 6 g
To toast walnuts, place walnuts in Large Micro-Cooker®; microwave, uncovered, on HIGH 3-5 minutes or until toasted, stirring every 30 seconds.
To bake in a conventional oven, prepare brownie batter as directed in Steps 1 and 2. Pour batter into baker. Bake, uncovered, at 350°F (180°C) 42-46 minutes or until wooden pick inserted into center comes out clean. Top with marshmallows, chocolate candies and remaining walnuts. Cover and bake an additional 5 minutes or until marshmallows start to soften. Let stand, covered, 5 minutes.
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