1/2 cup (1 stick) unsalted butter
1 and 1/4 cup sugar
2 large eggs
scant (a little less than) 3/4 cups 100% dark cocoa (I used Hershey’s Special Dark)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon vanilla extract
3/4 cup all-purpose flour
1/2 cup dark or milk chocolate chips
1/2 cup marshmallow bits
Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.
Melt the butter in a saucepan over low heat (or in the microwave) then remove from heat. Add the sugar and stir to combine. Return the butter mixture to the heat briefly, just until it’s hot, but not bubbling. It will get shiny as you stir it. (According to King Arthur’s Flour, this step will dissolve more of the sugar, creating the crackly shiny crust on top of your brownies.)
Next, in a bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.
Stir the hot butter mixture into the egg mixture until smooth.
Stir in the flour, chocolate chips, and mini marshmallow bits until just combined. (Note: If you want the chips and marshmallow bits to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in
- I did not do this, I have trouble being patient during a chocolate craving.)
Pour the batter into a lightly greased 8″ x 8″ pan and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean. Cool on a rack before serving.
I think next time I will wait for the batter to cool and maybe add some chocolate frosting with a few teddy grahams on top for decoration....I will post pictures when I make them next!