Ingredients

The following ingredients have 24 Servings
  • 12 Tablespoons unsalted butter (melted (170g))
  • ¾ cup natural cocoa powder ((75g))
  • 1 cup granulated sugar ((200g))
  • ½ cup brown sugar ((100g))
  • 2 large eggs + 1 large egg yolk (lightly beaten, room temperature preferred.)
  • 1 teaspoon vanilla extract 5ml
  • 1 ¼ cup all-purpose flour ((145g))
  • 1 teaspoon cornstarch
  • ¾ teaspoon salt
  • 2 cups chocolate chips ((I used a mix of milk and semisweet chocolate chips, you can use your favorite chocolate chips) (340g))
  • ¾ cup heavy cream
  • 2 Tablespoons corn syrup¹
  • ⅛ teaspoon salt
  • 2 cups mini marshmallows ((110g))
  • ¾ cup coarsely chopped almonds ( (or preferred nuts) (125g))
  • fine sea salt (optional)

Instruction

  • Preheat oven to 350F (175C) and line a 13x9 baking dish with parchment paper². Set aside.
  • In a large bowl, combine melted butter, cocoa powder, and sugars and stir until well-combined.
  • Add eggs/egg yolk and vanilla extract and stir well.
  • In a separate bowl, whisk together flour, cornstarch, and salt.
  • Stir flour mixture into wet ingredients until completely combined.
  • Evenly spread batter into prepared baking dish and transfer to 350F (175C) preheated oven. Bake 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean. Allow brownies to cool completely in their pan before proceeding.