Description
Fudgy dark chocolate brownies enriched with milk powder and finished with a soft toasted marshmallow top.
Ingredients
Scale
- 3/4 cup unsalted butter (170 g)
- 4 oz dark chocolate, chopped (113 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs plus 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 3/4 cup all-purpose flour (90 g)
- 1/2 cup Dutch-process cocoa powder (45 g)
- 1/4 cup nonfat milk powder (25 g)
- 1/2 tsp fine salt
- 1 cup marshmallow creme (100 g)
- 1 1/2 cups mini marshmallows (75 g)
Instructions
- Heat the oven to 325°F (163°C). Line one 8-inch square metal pan with parchment, leaving an overhang.
- Melt the butter and dark chocolate together gently, then cool for 5 minutes.
- Whisk both sugars, the eggs, yolk, and vanilla until combined. Whisk in the warm chocolate mixture.
- Fold in the flour, cocoa, milk powder, and salt just until no dry streaks remain. Spread evenly in the prepared pan.
- Bake for 24-28 minutes, until the edges are set and the center carries thick moist crumbs.
- Spread a thin layer of marshmallow creme over the hot surface and scatter the mini marshmallows evenly. Bake for 4-6 minutes more.
- Broil for 20-45 seconds, watching continuously, until the marshmallow peaks are golden. Cool completely before cutting into 16 squares.
Notes
Do not use sweetened hot cocoa mix in place of cocoa and milk powder. Watch the marshmallows continuously under the broiler.