Beautiful. Gooey. Mess.
I love it.
Chocolate Brownies + Marshmallow + Chocolate Chip Cookie
Ingredients:
For Chocolate Chip Cookie:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 tablespoon heavy cream
- 2 teaspoon pure vanilla extract
- 2 cups Ghirardelli unsweetened chocolate chips
For Chocolate Brownies:
- 1/4 cup Light Olive Oil
- 8 ounces Ghirardelli unsweetened chocolate chips, finely chopped
- 3/4 cup granulated white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 3 teaspoons espresso powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Need 6 roaster size marshmallows for the filling.
Directions:
For Chocolate Chip Cookies:
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- With paddle attachment on standing mixer, on medium-high speed, mix butter, white and brown sugar together until light and fluffy.
- Lightly beat each egg in a small bowl and with the mixer on low speed, add one egg at a one to the butter and sugar mixture.
- Allow the first egg to be fully incorporated before adding the next egg.
- Slowly add in the flour to the mixture.
- Use a spatula to scrap down the sides and continue to mix for another few seconds.
- Add chocolate chips to the cookie batter.
- Place in freezer.
For Chocolate Brownies:
- Pre-heat oven to 350F degrees.
- Line 8 x 8 inch pan with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, baking powder and salt.
- In a double boiler, on low heat, warm the olive oil and bittersweet chocolate together. Continuously stir until chocolate is melted and smooth.
- Transfer the melted chocolate mixture to a standing mixer with whisk attachment.
- On low speed, whisk in sugar.
- One at a time, add eggs to the mixture. Allow each egg to be fully incorporated until adding the next egg.
- Add vanilla extract to the mixture.
- Continue to whisk until smooth and glossy.
- Add flour mixture and continue to mix until smooth and glossy again.
For Baking:
- Place 2/3 of the chocolate chip cookie batter at the bottom of the square pan (the rest of the batter can be used to make chocolate chip cookies – bake at 350F degrees for 10 minutes).
- Take 6 roaster size marshmallows and cut them into thirds.
- Place 16 of the marshmallows and set them tightly into the pan. Take the remaining marshmallows and cut them into smaller pieces to fit them in the gaps between the marshmallows.
- Pour the chocolate brownie batter over the marshmallows.
- Bake for 35-40 minutes.
- The top of the brownie will become crispy and the marshmallows will rise up. The inside will be gooey, but that’s the best part!
- Allow the brownie to cool for a few minutes before moving it out of the pan.
Best served warm!
Perfect treat to wake up to in the morning!
*Adapted chocolate chip cookie recipe from Alton Brown and adapted Brownie recipe from Joy the Baker
