Marshmallow Brownies

It was almost a year ago when I made marshmallow blondies. They were a hit at a friend's birthday bbq, and I often think about making them again, but I never have butterscotch when I want to make them. This time when the blondies came to mind, instead of giving up due to no butterscotch, I decided to make a brownie version since I already had chocolate and marshmallows.

Think of it as an American Rocky Road brownie minus the nuts, which is my usual ice cream order at places like Marble Slab (which, by the way, came before Cold Stone and is from Texas). Also according to its history, both Marble Slab and I share the same birthplace and birth month, so it's no wonder I feel such a strong connection to the creamery. It's a shame there are none around me in New York. What's also a shame is that I can't get Blue Bell ice cream around here either. Don't get me wrong, I love New York, but as great as the food is here, there are some Texas treats I'm going to miss it from time to time. This is why I relate so well to the Homesick Texan. And ain't it a gorgeous blog!

Marshmallow Brownies
adapted from Cook's Illustrated

Ingredients:
7 ounces dark chocolate (at least 60% cocoa), chopped
1/2 cup unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup flour
1 cup mini marshmallows

Directions:
1. Adjust oven rack to lower-middle position and heat oven to 350F degrees.
2. Spray mini muffin pan with nonstick vegetable cooking spray.
3. In microwave, melt chocolate and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
4. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.
5. Whisk warm chocolate mixture into egg mixture; then stir in flour and mini marshmallows until just combined.
6. Spoon batter into muffin pan. Bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 15 to 20 minutes. Cool on wire rack to room temperature.