Ingredients
3/4 cup butter, cubed4 ounces unsweetened chocolate, chopped2 cups sugar3 large eggs, lightly beaten1 teaspoon vanilla extract1 cup all-purpose flour1 cup chopped pecans or walnuts1 jar (7 ounces) marshmallow creme1 ounce semisweet chocolate
Preparation
In a large microwave-safe bowl, melt butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. baking pan.
Bake at 350° for 25-30 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. For web decoration, melt semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars.
