Ingredients
The following ingredients have 4 Servings
- 3/4 cup semi-sweet chocolate chips*
- 1 cup flour (divided)
- 1/2 cup Chocolate Caramel Hot Cocoa Mix*
- 1/4 cup unsweetened cocoa powder*
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter (melted and cooled)
- 3 eggs (at room temperature)
- 3/4 cup Ghirardelli semi-sweet chocolate chips
- 3/4 cup mini marshmallows
Instruction
- Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line the pan with parchment paper with about a 1-inch overhang. Grease the parchment paper.
- Stir together the chocolate chips and 2 teaspoons of flour in a small bowl to coat the chips with flour.
- Whisk together the remaining flour, hot cocoa mix, cocoa powder, and salt in a bowl.
- Whisk together the sugar, butter, and eggs in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the chocolate chips.
- Pour batter into the prepared pan and spread out the batter evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a little batter and some moist clumps clinging to it. Do not over-bake.
- Scatter the mini marshmallows over the warm brownies. Wait 1 minute for the marshmallows to soften a little and use your fingers to gently press down on the marshmallows.
- Cool brownies completely in the pan on a wire rack.
- Run a knife between the brownies and the pan on the sides without parchment. Lift the brownies out of the pan using the parchment paper.
- Place the brownies on a cutting board and slice into squares.
