Marshmallow Brownies with Salted Almonds

By Eat More Chocolate Team      

June 9, 2015

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Directions

Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.

Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot.

Set the bowl atop a saucepot of simmering water to create a double-boiler.

Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.

Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition.

Once the batter looks well-blended, shiny and thick, stir in the flour until it's fully incorporated.

Spread the batter into the prepared baking pan.

Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds.

Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.

Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter

1 1/4 cups sugar

3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 cold large eggs

1/2 cup all-purpose flour

1/3 cup semisweet chocolate chips

1 1/4 cups mini-marshmallows

1/2 cup salted almonds, roughly chopped

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