Holiday Baking Part 1: Gingerbread Man Massacre

My best friend Jessica is full of awesome. She's gorgeous and funny and talented, can bake like nobody's business, writes for Backstage and got to interview Rooney Mara (!) just after Golden Globe noms came out, and knew enough to mail me gingerbread marshmallows all the way across the country just because. She's fabulous. So since I don't get to see her enough while she's out in LA hobnobbing with celebrities, I decided to create some brownies for her that she won't get to eat. That is until Christmas when I finally get to hang out with her!

If you haven't seen these Jet Puffed Gingerbread Marshmallows (which for some reason I keep typing as marshamallows) yet, get your behind to the closest Target or WalMart because they won't be around for long! How cute are these little guys? While they are perfect for topping cookies or cupcakes, or floating in hot cocoa, they are also awesome for holiday baking. As much as I adore them, they needed to get melted and fast. Now you all know I never met a boxed brownie mix I didn't like, but this is actually a from scratch brownie recipe. I figured I should go all out just once. However, if you are like me and honestly prefer boxed brownies or are generally lazy about baking, grab a box. Just prepare the brownie mix and bake per box instructions and add the goodies at the end!

Gingerbread Rocky Road Brownies
Adapted from Oh My God The Best Fudgy Brownies on Earth
Ingredients:
1/4 c. unsalted butter
4 oz. chopped unsweetened chocolate
4 eggs
2 tsp. vanilla extract
2 c. granulated sugar
1 tsp. ground cinnamon
1 1/3 c. flour
1 c. Gingerbread Man Marshmallows
1/2 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Preparation:

Preheat oven to 350 degrees, spray a 9x9 inch glass pan with cooking spray and line with parchment paper to make a sling. Melt butter and chocolate in a medium pot over medium high heat, stirring constantly. Whisk in eggs, vanilla, sugar, and cinnamon. Whisk in flour and pour into prepared pan. Bake for 25 minutes, or top is just set. Sprinkle immediately with marshmallows, nuts and chocolate chips and return to the oven for 5 minutes or until chocolate is glossy and marshmallows are puffed and gooey. Let cool completely in pan. Lift out using parchment paper and cut into squares using a hot knife. These buggers are sticky!