1cupplus 2 Tablespoons (7 oz or 200 g) good-quality bittersweet chocolate chips, (or chopped chocolate)
½cup(113 g or 1 stick ) unsalted butter, cut into cubes
¼cupunsweetened cocoa powder
3large eggs, room temperature
1 ¼cups(250 g) granulated sugar
2teaspoonspure vanilla extract
½teaspoonsalt
1cup(125 g) all-purpose flour
½cupplus 2 tablespoons mini marshmallows bits
Extra cocoa for dusting, optional
Instructions
Preheat oven to 350° F. Line an 8x8 baking pan with parchment paper and spray nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate and butter, stirring often (see notes for microwave method). Once melted, whisk in cocoa powder and set aside to cool slightly.
In a large bowl, whisk together eggs, sugar and vanilla until well combined and light in color, about 60 seconds. Whisk in the chocolate mixture until well incorporated, about 30 seconds. Finally, whisk in the flour and salt just until combined.
Using a silicone spatula or rubber spoon, gently stir in 1/2 cup of the mini marshmallow bits. Pour mixture into prepared pan and spread evenly with spatula. Sprinkle additional 2 tablespoons marshmallows on top.
Bake at 350° F for 25 to 30 minutes or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven. Allow brownies to cool for 2 hours. Once cooled, dust with cocoa if desired and cut into squares.
Notes
Melting chocolate microwave method: Place chocolate chips and butter in a microwave-safe bowl. Heat for 60 seconds at 50% power level. Stir and repeat in 30 second intervals at 50% power level until melted.Cocoa powder: Use natural, unsweetened cocoa powder. Hot cocoa mix has added sugars and different brands have different amounts added, which can throw off the ratio of ingredients in a recipe.Marshmallows: If prefer the little bits found in cocoa mix, but you can also use regular mini marshmallows. However, don't sprinkle them on top of the brownies until the last few minutes of baking otherwise they will burn.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 3 months. Wrap cooled brownies in plastic wrap and place in a ziptop freezer bag. Defrost in the refrigerator before bringing to room temperature.