Daisy Lane Bakery Toasted Marshmallow Brownies

RECIPE

Servings 16 servings| Prep Time 30 min| Total Time 1 hour

INGREDIENTS for the batter

½  cup Guittard {46% cacao} Semisweet Chocolate Baking Chips (approximately100g) 

1 ½ sticks unsalted butter (170g)

½  cup + 1 Tablespoon Guittard {100% cacao} Cocoa Rouge Unsweetened Cocoa Powder (60g)

1/3  cup sugar (75g)

½ cup light brown sugar  (100g)

¼ cup dark brown sugar (50g)

½ teaspoon instant espresso powder

½ teaspoon fine pink himalayan salt

2 eggs + 1 egg yolk

1 teaspoon pure vanilla extract

1 cup all-purpose flour (120g)

½ cup Guittard {46% cacao} Semisweet Chocolate Baking Chips (approximately 100 g)

1/8 + teaspoon - additional pink himalayan salt (for sprinkling on top right before baking)

INGREDIENTS for the topping

3/4 cup (approximately 70 g) marshmallow fluff (to be microwaved and immediately spread on top and then swirled into batter before baking)

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36 additional chips (approximately 17 g) to place onto brownie batter right before topping with the marshmallows

1/2 -3/4 cup (approximately 60 g)mini marshmallows, to be placed on top of brownie towards the end of baking

DIRECTIONS

1. Line a 8” x 8” baking pan with parchment paper, being sure to trim excess paper so that it stays at least 1/2” below the rim of the pan.

2. Combine the butter and 1/2 cup (100g) of semisweet chocolate chips in a microwave-safe bowl and heat up for 30 seconds, and additional 15 second intervals, until almost melted. Stir to combine.  

3. Add cocoa powder and instant espresso powder, mixing well.

4. Add all the sugars; stir until completely combined.

5. Add vanilla, whole eggs, plus egg yolk, mixing thoroughly.

6. Add flour and ½ cup (100 g) of semisweet chocolate chips, and stir until completely combined.  

7. Scrape brownie batter into parchment lined pan.

8. In a microwave safe dish, carefully warm up 70 g (approximately 1/2 cup - 3/4 cup) of marshmallow fluff in 15 second intervals until it softens and starts to bubble up; gently and evenly spread the softened fluff on top of the unbaked brownie batter and then use a knife to lift batter and swirl the fluff throughout the batter in the 8x8 pan.

9. Place pan with brownie batter in refrigerator for at least 30 minutes.

10. Preheat oven to 350 degrees F and let it reach its temperature while the brownies are in the refrigerator.

11. Remove pan with chilled brownie batter from refrigerator.

12. Lightly sprinkle some pink salt over top.

13. NOTE: The total baking time will be 33-35 minutes.

14. Place pan in oven for 25 minutes and then remove the partially baked brownies. While hot, evenly sprinkle the brownies with the 36 chocolate chips followed by the 1/2 cup+ of mini marshmallows.

15. Place the brownies BACK into the oven and bake for 5 more minutes. Remove from oven and use a knife to break up the marshmallows and to gently lightly swirl the marshmallows (and chocolate chips underneath) evenly all around the top. Place the brownies BACK into the oven for 3 more minutes, watching carefully.

16. Remove from the oven and before putting under the broiler, cut away any visible parchment paper and discard.

17. To “toast” the marshmallow topping, set the broiler on high and place the brownies on a higher rack under the broiler and watch until color appears on top of the spread out marshmallows. Remove from oven.

18. Allow brownies to cool completely in the pan on a wire rack, before cutting to serve.