I found this one in Eating Well.  My kids gave it 10 thumbs up!


1 cup less 1 Tbsp all purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 1/2 Tbsp unsalted butter

1/2 cup plus 1 Tbsp unsweetened cocoa powder

1 1/4 cups sugar

1 egg

2 egg whites

2 tsp vanilla

8 regular size marshmallows

2/3 cup coarsely chopped walnuts or pecans

1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips


Spray an 8×8 pan with cooking spray.

Whisk flour, baking powder and salt in a small bowl.

Melt butter in a medium saucepan until sizzling.  Remove from the heat and stir in cocoa, then sugar.  (The mixture will look like a mass of very dark brown sugar.)  Add egg, egg whites and vanilla.  Stir in the flour mixture until just incorporated.  Then stir briskly for about 50 strokes.  Scrape the batter into the prepared pan and spread it evenly.  The batter will be very shallow in the pan.  If you have time, cover the pan and refrigerate for a few hours or up to 12 hours.  (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)  Remove from the refrigerator about 30 minutes before baking; preheat oven to 350.

Quarter marshmallows with an oiled knife.  Distribute the pieces over the batter, pressing them in.  (I used small ones and just estimated).  Distribute nuts and chocolate (or chips) around the marshmallow.

Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes.

Makes 16 brownies for 4 pts each or 5 pts+