Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan, heat and stir butter and unsweetened chocolate over low heat until mixture is melted and smooth. Set aside to cool.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into the cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl, stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in chocolate chips. Spread batter evenly in the prepared pan.
Bake for 20 to 25 minutes or until edges are set and center is almost set. Meanwhile transfer dulce de leche to a small microwave-safe bowl. Microwave on High for about 1 minute or until softened, stirring once. Transfer baking pan from oven to a wire rack. Immediately spoon the marshmallow creme in mounds on top of the hot brownies. Drop spoonfuls of the dulce de leche between mounds of marshmallow creme. Let stand a few minutes to soften. Use a knife or thin metal spatula to swirl the marshmallow creme and dulce de leche together. Sprinkle with chopped pecans. Cool in pan on the wire rack.
Using the edges of the foil, lift the uncut brownies out of pan. Cut into bars, wiping knife as needed between cuts. Serve brownies the same day they are prepared. Place any leftover brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.