Marshmallow Twists Flourless Brownies

Classic Marshmallow Twists turn up in the most delicious flourless brownies you’ll ever eat! Simple pantry ingredients are all you need to bake up rich, fudgy brownies that are loaded with chopped marshmallow twists and topped with a crisp chocolate shell. While these brownies make a perfect Passover dessert, they’re so good that we think you’ll be making them long after the holiday. Best of all? These brownies freeze beautifully, so you can make them ahead! See the Notes, below, for some useful tips and enjoy!

Makes 16 brownies

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Ingredients

9-oz package Joyva Chocolate Covered Marshmallow Twists (12 twists)
1 stick (8 tablespoons) unsalted butter
2 cups chocolate chips, divided
1/2 cup granulated sugar
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil

Directions

Pre-heat the oven to 350 degrees; line an 8” x 8” square pan with parchment paper, leaving an overhang on all sides.

Cut the marshmallow twists in half lengthwise, then in fourths crosswise (for a total of 8 pieces each). Place in a single layer in the freezer till ready to use.

Place the butter and 1 cup of the chocolate chips in the bowl of a stand mixer and set the bowl over a pan of barely simmering water. Stir occasionally till melted and smooth. Remove from the heat and let cool slightly.

Using the whisk attachment, add the sugar to the butter/chocolate mixture with the mixer running at low speed. Once the sugar is incorporated, add the eggs, one at a time. Increase the speed to high and beat for 3 minutes. Scrape down the sides, add the cocoa powder and beat till incorporated.

Scrape the batter into your prepared pan and use a small angled spatula to spread evenly. Bake for 25 minutes.

While the brownies are baking place the remaining 1 cup of chocolate chips and the coconut oil in a small heatproof bowl set over a pan of simmering water. Stir occasionally till melted and smooth and remove from the heat to cool completely.

After 25 minutes remove the pan from the oven and top the brownie with the chopped marshmallow twists. Bake for an additional 2 – 3 minutes, just till the marshmallows soften but still hold their shape

Let the brownie cool completely in the pan on a wire rack. Pour the melted chocolate mixture over, tilting the pan to cover evenly. Refrigerate overnight.
Using your parchment paper “sling”, transfer the brownie to a cutting board. Cut into squares.

Notes

As there are no leaveners in this recipe, the eggs do all the work – be sure to beat on high for the full 3 minutes for the best texture.

Watch the brownies carefully when you return them to the oven with the marshmallows. Every oven is different, and you want to take them out while the marshmallows still hold their shape.

For the neatest cuts, run a large knife under hot water, dry completely and make your first slice. Repeat this for every slice, heating and drying the knife between cuts.