Super Fudgy Brownies

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5 from 1 vote

Prep Time 15

Cook Time 40

Total Time 55

Servings brownies

Calories 161

These brownies are made extra fudgy with a "secret" ingredient -- miniature marshmallows.

Preheat oven to 325°F. Line the bottom and side of an 8 inch by 8 inch baking pan with parchment paper. Alternatively, grease and flour the pan.
Place the marshmallows in a 2 quart saucepan over low heat. As they start to melt, stir them. They will clump into a sticky ball. Add the butter and chocolate. Stir occasionally until all ingredients are fully melted. (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir in the sugar and brown sugar. Set aside for a couple of minutes to make sure the mixture cools completely.
Stir in the beaten eggs and vanilla.
With a spatula or a spoon, mix in the flour and salt just until all the flour is fully absorbed.
Pour batter into prepared pan. Bake for 37-40 minutes, just until a toothpick inserted comes out clean. Cool completely in pan on wire rack.

Preheat oven to 350°F. Line the bottom and side of an 8 inch by 8 inch baking pan with parchment paper. Alternatively, grease and flour the pan.
In an electric mixer with either the paddle or whisk attachment, beat eggs on a medium speed. Once the eggs start to get foamy, increase the mixer to high and add the sugar (just the white sugar) slowly, a little bit at a time. Once all the sugar has been added, allow the eggs and sugar to continue beating for about 10 minutes until it is thick, pale yellow, and forms a ribbon when dropped on itself.
Place the marshmallows in a 2 quart saucepan over low heat. As they start to melt, stir them. They will clump into a sticky ball. Add the butter and chocolate. Stir occasionally until all ingredients are fully melted. (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir in the brown sugar and vanilla. Set aside for a couple of minutes to make sure the mixture cools completely.
With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold (do not mix) the batter until fully incorporated.
Gently fold in the flour and salt just until all the flour is fully absorbed.
Pour batter into prepared pan. Bake for 23-25 minutes, just until a toothpick inserted comes out clean. Cool completely in pan on wire rack.

For either method, you can pull a stick of butter directly from the freezer or refrigerator. There is no need to spend time waiting for the butter to get to room temperature. Likewise, it is best to use refrigerator cold eggs for both methods.
For Method 2, when you gently add the eggs into the chocolate mixture, hold the mixer bowl with the beaten eggs as close as possible to the pot with the chocolate mixture. Likewise, when you pour the batter into the prepared pan, hold the pot with the batter as close as possible to the prepared pan. Taking these steps will reduce the risk of popping too many of the air bubbles you created in the egg mixture.
Regardless of which method you use, these brownies freeze magnificently. Place them in the freezer already cut so you can take out a couple whenever the mood strikes. They defrost in about 10 minutes. Oh, and they are also delicious frozen.
Vegetarian? These brownies come out just as great with vegan marshmallows.
These brownies can easily be made for Passover. Replace the flour with cake meal. For dairy free, replace the butter with a non-dairy margarine or vegan baking sticks. For gluten free, replace the flour with your favorite gluten free flour blend.

Calories: 161kcal

Course: Dessert, Snack, Tea Time

Cuisine: American

Keyword: bars, brownies, fudgy