Yield: 16 (1-inch) brownies
Prep Time: 20 min
Cook Time: 30 min
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1 1/4 cups mini-marshmallows
1/2 cup salted almonds, roughly chopped
Special equipment: An 8-inch square baking pan
Preheat the oven to 325°F and line the pan with parchment paper or foil leaving an overhang on two sides.
Combine the butter, sugar, cocoa and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it’s melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it’s fully incorporated. Spread the batter into the prepared baking pan.
Bake the brownies for 15 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs. Remove the brownies from the oven and immediately sprinkle them with the chocolate chips, mini marshmallows and chopped almonds. Return the brownies to the oven for about 5 minutes, just until the marshmallows begin to melt. Remove the brownies from the oven and let them cool completely on a wrack.
Using the parchment paper or foil overhang, lift the brownies out of the pan, and slice and serve.