Ingredients

The following ingredients have 4 Servings
  • 6 Tbsp butter
  • 1 cup (8 oz) bittersweet or semisweet chocolate (chopped)
  • 3/4 cup sugar
  • 2 eggs
  • 1 Tbsp unsweetened cocoa powder (natural or Dutch process)
  • 3 Tbsp cornstarch
  • 1/4 tsp vanilla
  • pinch of salt
  • 1/4 cup mini chocolate chips
  • 1/2 jar (7 oz) Kraft marshmallow fluff
  • 1 cup mini Kraft marshmallows

Instruction

  • Preheat oven to 350 degrees. Line an 8×8″ baking pan with foil, leaving about 1″ of overhang (so you can easily pull the brownies out). Lightly grease the foil with butter or non-stick cooking spray. Set aside.
  • In a double broiler, melt the butter and chocolate over low heat, stirring constantly until smooth.
  • Remove from heat and stir in the salt and sugar. Add eggs one at a time, mixing after each addition. Add vanilla and mix until incorporated.
  • In a medium size mixing bowl, whisk together the cocoa powder and corn starch. Slowly add these dry ingredients into the chocolate mixture. Beat the batter vigorously for 1-2 minutes, until the batter is no longer grainy and nearly smooth (it will pull away from the sides of the bowl).
  • Fold in the chocolate chips. Pour batter into the prepared pan.
  • Bake for 26 minutes, remove from oven and top with marshmallow cream. Sprinkle mini marshmallows on top and bake for an additional 3-4 minutes or until the marshmallows begin to puff. Do not over bake. Remove from oven place pan on a wire rack. Cool completely (45 minutes) before cutting and serving.