Description
Chewy brownies stuffed full of chocolate chips, almonds, and gooey marshmallows.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almonds, slivered or chopped
- 1 cup mini semi-sweet chocolate chips
- 2 cups (divided) miniature marshmallows, frozen
Instructions
- Preheat oven to 375 degrees and grease or parchment a 9×9 pan.
- In a large bowl or mixer, cream butter, brown sugar, and white sugar until smooth.
- Add eggs, one at a time, then add vanilla and mix on medium speed to combine.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt.
- Slowly stir the dry ingredients into the wet ingredients until thoroughly combined.
- One by one, fold in the mini chocolate chips, almonds, and 1 cup frozen marshmallows by hand until well-incorporated
- Pour batter into the greased pan and spread evenly. Top with remaining 1 cup frozen marshmallows.
- Bake for 28 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before cutting into squares with a sharp knife.
- Store in an airtight container for up to 5 days.
Notes
- I prefer mini chips over large chips because the chocolate isn’t too overpowering and melts in. If you’re a chocoholic, feel free to use the large ones.
- Doubling: Double everything, just cook for 35 minutes in a 9×13 pan.
- Gluten Free: This recipe should work well with gluten-free flour. If you test it, let me know. 🙂
- Vegan: Earth Balance butter is a great substitute, I prefer the Enjoy Life chocolate chips, Dandies makes some lovely vegan marshmallows (or you can DIY them) and 1/2 cup of applesauce should work as a swap for the 2 eggs.
Nutrition
- Serving Size: 9