Description
The darkest, fudgiest, and richest brownies you'll ever need. Blackout brownies filled with marshmallows and melted dark chocolate, then topped with toasted marshmallows, crushed graham cracker and chocolate drizzle. This will be your favorite summer dessert!
Ingredients
Scale
- ¾ cups unsalted butter
- ⅔ cups dark chocolate chips/chunks
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ tsp salt
- 2 large eggs
- ⅓ cup dutch cocoa powder
- ⅓ cup black cocoa powder
- 1 tsp instant coffee
- 1 tsp vanilla extract
- ⅓ cup + 1 tbsp all purpose flour
- 6 large marshmallows cut into half, or 36 mini marshmallows
Toppings
- mini marshmallows
- crushed graham crackers
- chocolate, melted (drizzle)
Instructions
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Preheat the oven to 350°F.
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Line brownie or cupcake tin with strips of parchment paper. Or grease the cups generously with butter.
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Melt butter and dark chocolate using a double boiler method. First, Bring a pot of water to a simmer. Then place a heatproof bowl on top of the water pot. Add butter and chocolate to the bowl. Stir the butter-chocolate mixture until melted and silky smooth.
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Add sugar and salt into the butter-chocolate mixture. Stir until combined.
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Remove the bowl from the water pot. Add eggs and mix until well combined.
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Sift dutch cocoa powder and black cocoa powder into the batter. Then add instant coffee and vanilla extract. Mix until well combined.
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Sift all purpose flour into the batter and mix until just combined.
- ASSEMBLY: Spoon the batter into the cups, about 1/2 filled. Place half of a jumbo marshmallow into the center. Then top with more batter, until marshmallow is completely covered. Each cup should be 3/4 filled. Repeat until all 12 cups are filled.
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Bake for 12-13 minutes.
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Take the brownies out. Top with mini marshmallows and crushed graham crackers. Broil for 3 minutes. Oven temperature varies, so keep an eye on the marshmallows to prevent burning. Take brownies out as soon as the top marshmallows turn light golden color.
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Cool the brownies for about 10 minutes. In the mean time, place 1 cup of chocolate chips in a microwave safe bowl. Microwave in 20-sec intervals, stirring in between intervals, until smooth and melted. Drizzle the melted chocolate on top.
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Remove and transfer to a cooling rack. Enjoy!
Notes
Brownies can be stored in an air tight container for up to 3 days.
Recipe adapted from Butternut Pantry
- Category: Dessert
- Cuisine: American
Keywords: blackout, brownies, chocolate, marhsmallows, s’mores