Magic Marshmallow Chocolate Chip Brownies

5.3 oz semisweet (70%) baking chocolate
1/3 cup cocoa
6 tablespoons butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla paste
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup mini marshmallows
1/3 cup semisweet chocolate chips


Preheat oven to 350. Spray with baking spray or grease and flour one 8×8 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together the sugar, eggs and vanilla until smooth. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Stir in the marshmallow and chocolate chips. Scrape the into prepared pan. Smooth until reaching all four corners of the pan and the top is flat. Bake 30 minutes or until a toothpick inserted into the center comes out  with one or two crumbs. Cool on a wire rack in the pan fully before serving.

My thoughts:

Well, as I write this it is nearly 6 PM on Tuesday and we are still waiting for the city to send a plow so we can leave our house for the first time since Friday. The good thing is that I had time to randomly bake brownies and watch all of Mr Robot and a good chunk of Gran Hotel. Priorities. Luckily today a friend nicely offered to meet Matt at the end of our street and take him grocery shopping. Dinner options after today were looking sort of grim and I know there is no way my produce box it making it here this week.

Anyway, this brings to me back to the brownies. I had all the ingredients I needed for regular brownies but decided to take it up a notch by adding brownies. The “magic” part is that the marshmallows completely melt into the batter (you might see some when you take them out of the oven but by the time they cool, they disappear) while providing a chewy, fudgy texture. Make sure you use semisweet chocolate and the brownies are surprisingly not too sweet despite the marshmallows. I had bought a stash of Divine Chocolate baking bars a while back and they break into small squares that melt really well, perfect for brownies! If your chocolate is in large pieces, break  it up before melting for best results, melting chocolate with cocoa can be tricky, you don’t want the cocoa to scorch. However, I find that melting butter with the baking chocolate and some cocoa leads to the most chocolate-y brownies ever so it is worth the extra effort.

In short, if you like chocolate-y, chewy, fudgy, crackly topped brownies these are the ones for you!

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