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1
Position the rack in the lower third of the oven.
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2
Preheat the oven to 350 F. Butter and flour a 9 X 13-inch baking pan, set it aside.
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3
Place the brownie mix, beaten Large eggs, melted butter and lowfat milk in a large bowl, stir with a wooden spoon till smooth, then pour into the prepared pan.
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4
Bake for 30 min, or possibly till a toothpick or possibly cake tester comes out with a few moist crumbs attached.
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5
The moment the pan is out of the oven and on a wire rack, sprinkle the marshmallows over the top, followed by the nuts and the chocolate chips.
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6
Cover the pan with aluminum foil to hold in the heat for 5 min, then uncover the pan and cold for an additional 30 Min.
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7
Cut the brownies into 24 pcs while they're still in the pan.
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8
Carefully remove them with an offset spatula.
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9
Serve immediately, or possibly let cold completely before covering tightly with plastic wrap for storage at room temperature for up to 4 days.
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10
The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag and frzn for up to 3 months, allow them to thaw at room temperature before serving.
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11
To vary this recipe
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12
Substitute minced pecans for the walnuts
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13
and/or possibly
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14
Substitute butterscotch chips o lowfat milk chocolate chips o mint chocolate chips o peanut butter chips o or possibly white chocolate chips for the semisweet chocolate chips
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15
and/or possibly
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16
Stir any of the following flavorings into the batter with the lowfat milk: 1 Tbsp.
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17
vanilla extract o 2 tsp.
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18
rum extract o 2 tsp.
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19
grnd cinnamon o 1 tsp.
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20
almond extract.
