- 1 cup to 1+1/4 of a cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 75ml to 90ml of unsalted butter
- 1/2 cup and then some of unsweetened cocoa powder (Use the good stuff)
- 3/4 of a cup to 1 whole cup of brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 8 regular-size marshmallows cut up into fourths
- 2/3 cup coarsely chopped walnuts or pecans (Not too small or they will dissolve in the mixture)
- 1/2 cup chopped bittersweet or semisweet chocolate (Use chocolate chips if you are a flake)
- Line the bottom and sides of an 8-inch-square baking pan
with parchment paper or foil coated with cooking spray. (Optional, good idea if you are baking multiple batches, or don't want to wait for product to cool.)
- Thoroughly whisk flour, baking powder and salt in a small bowl.
- Melt butter in a saucepan until sizzling (Optionally you can whip the sticks of butter in a bowl). Place in beating bowl and stir in cocoa, then sugar. (The mixture will look like
a mass of very dark brown sugar.) Add eggs and vanilla. Stir until consistent. Stir in the dry flour mix. Then stir briskly for a minute at most. Add in nuts and chocolate pieces, stir throughly. It is possible to add in the marshmallows after you spread the mixture in the pan, however, the will melt if exposed in the oven. Better to add them in at this point and mix until almost completely invisible. Scrape the batter
into the pan and spread it evenly. The batter will be very
shallow in the pan, and will likely be very thick, not runny like brownie packages from the grocery store. (Optionally, if you have time, cover the pan and refrigerate for up to 12 hours. This hydrates the cocoa powder and flour
and brings all the flavors into sharper focus. Remove from the
refrigerator about 30 minutes before baking.) Preheat oven to 300°F.
Bake the brownies for 30 minutes (Give or take 5 minutes).
A toothpick can be used to test how gooey the batter is. Brownies in a
metal pan will bake faster than those in a glass pan. If you’re unsure,
bake a few minutes longer to make sure the batter is baked all the way through. Let cool completely in the pan on a wire rack for about 2