I stumbled upon this idea when I was searching for a low-fat healthy treat to make over the weekend. It always starts out this way. I want to bake something, but feel guilty about the fat and sugar content. So I search for low-fat healthier recipes, then see something so delightfully terrible for me I have to make it. Really, I should just give up the pretense of finding something healthy. It seems to result in me consuming the opposite. But regardless of the artery-clogging, ass-widening ingredients of these brownies, they are delicious. I regret nothing.
This brownie recipe is similar to my favourite chocolate brownie (thanks, Angela-- still love it!), only it uses less cocoa and an extra egg. I changed a few things in the recipe, including reducing the amount of sugar. I also didn't trust the lack of cocoa, since my normal recipe uses 3/4 cup. So I added 1/2 cup instead of 1/4 cup, but for the most part I went along hoping it would all work out in the end. It obviously did, and the lesser amount of cocoa amounted to an almost milk chocolate tasting brownie, which was a lovely complement to the sweetness of the marshmallow. I opted not to add the icing on top, because I found them sweet enough without. (And I didn't have any icing sugar).
When I make these again, I think I'll try them with my usual brownie recipe. Although I enjoyed them immensely, as far as I'm concerned, the more chocolate the merrier.
adapted from first look, then cook
1 cup butter, melted
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup cocoa
2 tsp. vanilla
1 tsp. salt
1 1/2 cup flour
2 1/2 cup mini marshmallows
Mix together melted butter, sugar, coca, eggs, vanilla and salt. Add flour and mix until just combined.
Bake in a greased 9x13 pan at 375 degrees for 25 minutes.
Immediately top with marshmallows and bake an additional 2 minutes. Use a knife dipped in water to spread marshmallows evenly. Cool completely.