Yield: 16-ish brownies, depending on how you cut ‘em
- ½ cup (113g) unsalted butter
- 1 cup (198g) granulated sugar
- 4 ounces (113g) bittersweet chocolate, finely chopped
- ¾ cup (90g) all-purpose flour
- ¼ cup (21g) Valrhona (or other Dutch-process) cocoa powder
- 2 large eggs, room temp
- 1 large egg yolk, room temp
- 1 tsp vanilla extract
- ½ tsp salt
- 1/3 cup (57g) bittersweet chocolate chips
- 1/3 cup (57g) semi-sweet chocolate chips
- 1 ¼ cups (100g) Dandies Vegan Mini Marshmallows
- Sweets & Treats Candy Eyeballs
- Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
- In a large, microwave-safe bowl, melt butter. Stir in sugar, then microwave for 30 seconds. Stir, then nuke for another 60 seconds.
- Using an oven mitt if necessary, move bowl to work surface. Stir in chopped bittersweet chocolate until fully melted.
- Add flour, cocoa powder, eggs, egg yolk, vanilla, and salt. Mix just until combined. Fold in bittersweet chocolate chips.
- Pour batter into prepared pan, smoothing the top with offset spatula or the back of a spoon. Sprinkle semi-sweet chocolate chips on top.
- Bake for about 30 minutes. The brownies are done when a wooden pick inserted in the centre comes out mostly clean.
- Transfer pan to wire rack. Allow to cool completely.
- Once your brownies are totally cool, remove from pan by pulling up on the parchment paper.
- In a medium, microwave-safe bowl, melt marshmallows in 15-second increments, stirring after each zap.
- Allow marshmallow to cool just slightly.
NOTE: The marshmallows get very hot. Learn from our mistake and don’t touch the marshmallows as soon as they come out of the microwave, as you WILL burn your fingers at that point!
- Once cooled just a smidge, take a small bit of marshmallow goop and spread with your fingers to create a spider web effect. Drape across brownies. Repeat until you’re satisfied with the amount of webs.
- Place candy eyeballs in a few spots.
- After marshmallow webs have completely cooled, cut your brownies. The webs are stiiiicky and the brownies are gooey, so we recommend using a chef’s knife and running it under hot water before each cut. A clean, hot knife will give you the neatest cuts.