Ingredients
Method
- Preheat the oven to 350°F (180°C). Line an 8x8 square baking pan with parchment paper, covering all sides.
- In a microwave-safe bowl, melt the butter and chocolate chips together. Stir every 20-30 seconds until smooth. Whisk in the cocoa powder, then set aside.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until smooth.
- Slowly pour in the melted chocolate mixture and whisk to combine. Fold in the flour, salt, and optional chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven.
- Sprinkle the mini marshmallows over the top of the brownies. Return the pan to the oven for an additional 3 minutes, just until the marshmallows are softened.
- Let the brownies cool on a wire rack while you prepare the almond ganache.
- In a small saucepan, heat the heavy cream until it is almost boiling. Pour it over the semi-sweet chocolate chips and wait 1 minute. Stir until smooth, then fold in the chopped almonds.
- Allow the ganache to cool for 3 minutes, then gently spread it over the marshmallow-topped brownies. Let the brownies cool to room temperature. Once cooled, place them in the fridge for 1 hour before slicing for easier cutting.
Nutrition
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month. For best results, use a light-colored metal pan to ensure even baking, and cut the brownies with a sharp knife for clean slices. If you’re not a fan of almonds, feel free to swap them out for your favorite nuts or omit them entirely!