My mom has a friend who makes these chocolate marshmallow brownies she adores and recommended so I really wanted to try baking them. I am so glad I did! These brownies were fantastic. Moist, chewy from the toasted marshmallows and decadent thanks to the chocolate frosting.
I have made brownies on my blog before (my brownie tutorial) but it is always great to go over the process of how to make the perfect batch of brownies from scratch:
1. Melt chocolate (cocoa or actual chocolate depending on what the recipe calls for) and butter together.
2. Combine room temperature eggs with sugar and whisk up until well combined. Temper in (slowly pour) the chocolate butter into the eggs stirring the whole time.
3. Quickly sift and fold in flour until just combined. Do not over mix! This recipe called for pastry flour which made very tender brownies but I would highly recommend sifting the flour first. Then bake!
What is really fascinating about this recipe is it does not stop there. In fact, you take the brownies out only after 15 minutes and cover the top with miniature marshmallows. I put the brownies back in the oven until they were melted together and a little toasty and checked to make sure the brownies were cooked with a toothpick:
You have to let the brownies cool before you slather them with a chocolate frosting. My mom’s friend did not specify a recipe so I used this recipe for Chocolate Frosting by Cathy Lowe of the Food Network and it worked perfectly. I had lots left over that I put in the freezer for when I spontaneously need some chocolate frosting again.
Cool brownies and then cover with chocolate frosting, I used this recipe. Apparently these get even better if left to sit covered.