Prep 15 mins
Cook 30 mins
From the book Bakin' Brownies by Susan Devins. A rich, fudgy, marshmallowy, easy to make brownie.
- 2 ounces unsweetened chocolate
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup unsalted butter
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 cup mini marshmallows
- Preheat oven to 350 and grease 8x8 pan.
- Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
- Beat together eggs, sugar, and vanilla in a large bowl.
- Beat in chocolate mixture.
- Mix flour, salt, and baking powder in a separate bowl.
- Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
- Spread batter evenly in pan. Bake for 30 minutes.
- Transfer pan to wire rack and cool completely before cutting the brownies into squares.
The best! I love brownies, but they have to be fudgy. No cake-like brownies for me. This recipe is perfect. I wish my photo did them justice, but I made a mistake by using the Perfect Brownie Pan, which is far from perfect for brownies with things like marshmallows or bits of fruit in them. Regardless of how they looked after I got them out of the pan, they tasted divine. They rose up, and baked into a fudgy-bottomed brownie with a thin, glossy, top. The marshmallows puff up and then mostly melt away, so don't expect it to look like a smore. These are the fudgiest brownies I've ever made, and will be my go-to recipe from now on. I've been storing them in a tightly sealed container on the counter top, and I'm quite proud that I did not eat them all in one day, so I can tell you they are still soft and moist four days after baking. Thanks for sharing this recipe, Manalee!