Marshmallow Brownies
Makes 16- 8 tablespoons (1 stick) butter or vegan buttery stick, plus more for greasing the pan
- 12 ounces semi-sweet or bittersweet chocolate chips (about 2 cups)
- 2 teaspoons hot tap water
- 1 teaspoon instant coffee granules
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup matzo cake meal (see note)
- 1 tablespoon potato starch
- 1/4 teaspoon fine sea salt
- 1 cup mini marshmallows
- 1/2 cup chopped toasted walnuts or pecans (optional)
2. Place 1 stick butter and 12 ounces chocolate chips in a microwave-safe bowl. Microwave on high until melted and smooth when stirred, 60 to 90 seconds. Set aside to cool slightly.
3. Place 2 teaspoons hot water and 1 teaspoon instant coffee granules in a medium bowl and whisk until the coffee is dissolved. Add 2 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract, and whisk to combine.
4. Place 1/2 cup matzo cake meal, 1 tablespoon potato starch, and 1/4 teaspoon fine salt in a large bowl and whisk to combine. Add the egg mixture and whisk until combined. Add the melted chocolate mixture and fold until combined. Add 1 cup mini marshmallows and 1/2 cup chopped nuts, if desired, and fold until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake until the top is slightly cracked and shiny but the center is still slightly soft, 35 to 40 minutes. Let cool completely on a wire rack (this is important, as the brownies are crumbly when warm/hot but hold together perfectly when cooled) before cutting into 16 squares.
Recipe Notes
Storage: The brownies can be well wrapped and stored at room temperature for up to four days.
Making homemade matzo cake meal: If you can’t find matzo cake meal, process 1/2 cup matzo meal in a blender or food processor until fine and powdery, about 1 minute.
