Brown Butter Blondie Brownie stuffed with Chocolate and Marshmallows

Gooey + Chocolately + Marshmallows = Happy Friday

Brown Butter Blondie Brownies Stuffed with Marshmallows + Chocolate….

…nothing else needs to be said.

Ingredients:

1 cup light brown sugar
1 cup dark brown sugar
1 stick unsalted butter, at room temperature (plus extra for greasing the pan)
2 cup all-purpose flour
2 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
2 tablespoons pure vanilla extract
1 cup chopped Gherardelli 60% Bittersweet Chocolate Chips, divided (alternative is mini chocolate chips)
1 1/2 cups mini marshmallows

Middle layer of marshmallows and chopped chocolate chips

Ready to be baked!!

Directions:

Preheat oven to 325F degrees
Line 8 inch square pan with parchment paper and use butter to lightly grease the parchment paper.
In a saucepan, on low heat stir the butter until it is melted and brown bits should start to form with nutty scent.
Add the sugars to the butter and stir until combined.
Once the sugar and butter mixture is combined, pour it in the bowl for the standing mixer with whisk attachment and allow the mixture to cool.
In a medium size bowl, whisk together flour and baking powder and set on the side.
Make sure the butter and sugar mixture has cooled down a little before adding the eggs, vanilla extract and salt (otherwise you’ll end up cooking the eggs in the mixture).
- Set the mixer on low speed while adding the ingredients.
Slowly add flour mixture to the mixing bowl and stir until just combined.
Approximately divide the batter in half and pour one half into in the pan.
Sprinkle the mini marshmallows and 1/2 cup of chopped chocolate on top of the first layer of batter.
Add the second layer of batter on top and finish with the other 1/2 cup of chopped chocolate chips.
Bake in oven for 20-25 minutes.
Once the brownie has cooled for about 10-15 minutes, then cut into the brownie for a warm, gooey treat!