Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square pan with parchment paper, leaving edges hanging for easy removal. Line a 9x5 loaf pan with parchment paper.
- In a microwave-safe bowl, melt the butter. Stir in the granulated sugar and brown sugar until it forms a paste. Whisk well to combine.
- Add eggs and vanilla extract. Whisk until fully incorporated.
- Sift together the flour, cocoa powder, and salt, then add to the wet mixture. Stir until just combined (do not overmix).
- Divide the brownie batter: add two-thirds to the 8x8 inch pan and one-third to the loaf pan. Bake both pans at the same time for 27-36 minutes. Check for doneness by inserting a toothpick—it should come out with a few wet crumbs.
- Once baked, remove the pans from the oven, keeping the oven on. Set the loaf pan aside. Scatter the mini marshmallows evenly over the brownies in the 8x8 pan. Return to the oven and bake for an additional 4-8 minutes, or until the marshmallows are golden and gooey.
- Meanwhile, break the brownies from the loaf pan into small chunks. These will be sprinkled over the marshmallow layer.
- Once the marshmallows have melted, remove the pan from the oven. Sprinkle crumbled brownie pieces over the marshmallows and gently press them into the gooey surface. Evenly sprinkle with mini chocolate chips.
- Allow the brownies to cool completely before removing them from the pan and slicing.
Nutrition
Notes
These brownies combine rich layers of fudgy chocolate, gooey marshmallows, and crunchy chocolate chips. They are sure to impress at your next family gathering or as a treat for yourself!