When we started to make these brownies, we thought we were making brownies for kids but we discovered that marshmallows and chocolate are not just for kids. These are very good brownies.
They are easy to make—a one bowl recipe. They are topped with marshmallows and chocolate chips for the last few minutes of baking.
These are very attractive brownies and anyone who likes marshmallows and chocolate will love these brownies. This recipe is easy. Melt the butter and chocolate in the microwave in the mixing bowl that you will use for the batter.
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This recipe works best with bread flour with its higher gluten content but all-purpose flour will work fine. Be sure and beat the batter as directed; that’s what develops the gluten and makes the brownies a little chewier.
Ingredients
4 ounces unsweetened chocolate
1 cup butter
1 1/2 cups brown sugar
1/2 teaspoon salt
3 large eggs
1/2 tablespoon vanilla extract
1 cup all-purpose or bread flour
For the topping
2 cups miniature marshmallows
1 cup semi-sweet chocolate chips
3/4 cup chopped walnuts
Directions
Preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Dust with flour or line with parchment paper.
1. Cut the chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt.
2. Add the eggs and vanilla to the chocolate mixture. Stir until combined.
3. Add the flour. With a spatula, beat the batter for at least 30 strokes. .
4. Scrape the batter into the prepared pan. Bake for 35 minutes or until the brownies are just done. The cake should be slightly firm and a knife should come out clean.
5. Immediately spread the marshmallows, then the chocolate chips, and the nuts on the top of the brownies. Return the pan to the oven and bake for another 3 to 5 minutes or until the toppings begin to melt together. Let the brownies cool completely before removing them from the pan.
Baker’s note: The marshmallow topping tends to stick to the knife blade making cutting difficult. We found that a damp blade helped and a blade greased lightly with butter was better still.
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