Ingredients:

  • 3/4 cup unsalted butter
  • 3/4 cup Dutch-processed dark cocoa powder
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp sea salt
  • 3 cups mini marshmallows
  • 1/4 cup dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Melt the butter in a large heat-proof bowl. While hot, immediately whisk in the dark cocoa powder to bloom the chocolate flavors until glossy.
  3. Whisk in the granulated sugar. Add the eggs one at a time, whisking vigorously for a full 2 minutes until the batter reaches a 'ribbon stage' and looks like liquid satin.
  4. Whisk in the vanilla extract. Sift in the all-purpose flour and sea salt, then use a silicone spatula to gently fold until just combined—do not overmix.
  5. Pour the batter into the prepared pan and bake for 25 minutes.
  6. Remove the pan from the oven and top evenly with mini marshmallows and dark chocolate chips. Return to the oven for 5 minutes until the marshmallows are puffed and lightly toasted.