In the time the oven heats you will have these ready to slide in. Check them at the lower time and if still liquid in the center bake for 5 more minutes but no more. They set up more as they cool and are a fudge like brownie, not a cake brownie. This was a treat for the sick older son (spoiling I am sure but my Mom did the same for us when we were young. And who else but Mom does that for you?) It takes extra time to find marshmallows not made with artificial dyes but I can find them and even sometimes in normal stores.
This recipe reminded me of a fudge I used to make for my friend Jer, Windowpane Fudge. There wasn’t anything like the look on his face when I’d pull an 8×8″ brick of it out of my backpack in the cold weather.
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup liquid egg substitute (eg. Egg Beaters®)
- 1/4 tsp kosher salt
- 2 tsp pure vanilla extract
- 1/2 cup all-purpose flour
- 2 cusp mini marshmallows
Preheat oven to 350°, spray an oven safe 8×8″ baking dish with cooking spray.
In a large mixing bowl whisk the melted butter into the cocoa and sugar till smooth. Whisk in the eggs, vanilla and salt. Add in the flour till barely incorporated. With a spatula add in the marshmallows, mixing till they are just mixed in.
Spread into the prepared dish, pat down evenly. Bake for 25 to 30 minutes, till the batter is just set up, moist crumbs when tested but not doughy.
Let cool for at least a few minutes before cutting into, the marshmallows are very hot.