Ingredients:

  • 1 cup unsalted butter, melted and hot
  • 2 cups granulated sugar
  • 0.75 cup Dutch-processed cocoa powder
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 tsp sea salt
  • 2 cups mini marshmallows
  • 1 cup roasted almonds or walnuts, coarsely chopped
  • 0.5 cup semi-sweet chocolate chips

Instructions:

  1. Preheat and Prep: Heat your oven to 350°F (175°C). Line your 9x9 inch pan with parchment paper. Note: This ensures the marshmallows don't stick to the metal.
  2. Bloom the Cocoa: Whisk the 1 cup hot melted butter and 0.75 cup cocoa powder in a glass bowl until the mixture is glossy and smooth.
  3. Sweeten the Mix: Add the 2 cups sugar to the chocolate butter. Whisk until no large grains remain.
  4. Emulsify the Base: Add the 4 eggs one by one, then the 1 tbsp vanilla. Whisk for exactly 2 minutes until the batter lightens in color and looks like satin.
  5. Fold the Flour: Gently incorporate the 1 cup flour and 0.5 tsp salt with a spatula until the last white streak disappears.
  6. Initial Bake: Pour the batter into the pan and bake for 25 minutes. The edges should be set but the center still slightly soft.
  7. Add the Texture: Pull the pan out and quickly scatter the 2 cups marshmallows, 1 cup nuts, and 0.5 cup chocolate chips over the top.
  8. Final Flash Bake: Return to the oven for 5 minutes until the marshmallows are puffed and slightly golden.
  9. The Cooling Test: Place the pan on a wire rack and wait at least 1 hour. The center must firm up before you lift the parchment.
  10. Clean Slicing: Use a warm, sharp knife to cut into 16 even squares. > Chef's Tip: If your marshmallows are sticking to your knife while cutting, lightly coat the blade with a flavorless oil or dip it in hot water and wipe dry between every single slice.