- ½ cup unsalted butter
- 1 cup sugar
- ⅔ cups Dutch-process cocoa
- 1 tsp salt
- 1 Tbsp vanilla extract
- 2 large eggs
- ½ tsp baking powder
- ¾ cups all-purpose flour
- 2/3 cup chocolate chips
- 1 cup almonds, chopped
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
- Preheat the oven to 325 F, and lightly grease an 8×8″ pan.
- In a saucepan over medium-low heat, melt the butter.
- Once melted, add the sugar and cook for another minute.
- Remove from heat and add the cocoa and salt. Stir to combine.
- Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy.
- In a separate bowl, combine the baking powder and flour. Add to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step) and 1/2 of the almonds.
- Spread the mixture into the prepared pan and cook for 35 minutes – the top should have a thin crust, but the center will still be quite moist.
- Let cool substantially before proceeding.
- Heat the heavy cream in the microwave until almost boiling. Remove, add remaining chocolate chips, and let sit for 90 seconds.
- Stir the cream and chocolate chips until completely smooth. Let cool slightly (it will thicken as it cools).
- Spread the marshmallows and remaining chopped nuts over the top of the brownies, then pour the ganache over top. Let set at least one hour before slicing, preferably more.
I’ve started using the microwave instead of the stovetop for brownies — I melt the butter in a large pyrex measuring cup, then add the sugar and microwave another 20 seconds. From there, I proceed as the recipe says!
If you want, you can add half of the marshmallows to the batter as well. I found that they melted and disappeared, so it really wasn’t noticeable, so I didn’t include that as part of the recipe.