These super-rich brownies made chocolaty with plenty of cocoa powder
have less fat than other brownies, but stay extra gooey and good with
marshmallows, nuts and chocolate chunks on top.
16 (2-inch) brownies
Active Time: Total Time:
1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips
Line the bottom and sides of an 8-inch-square baking pan
with parchment paper or foil coated with cooking spray. (Leave enough
of an overhang to be able to lift the brownies out of the pan later with
the liner.) If you don’t plan to let the batter rest at the end of Step
3 before baking, position a rack in center of oven and preheat to
Thoroughly 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
briskly until smooth and glossy. 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°F.
Quarter marshmallows with an oiled knife. Distribute the
pieces over the batter, pressing them in. Distribute nuts and chocolate
(or chips) around the marshmallows.
Bake the brownies until the marshmallows are golden
brown, 25 to 35 minutes. (If you can find a place to test for doneness
where there is no melted chocolate or marshmallow, a toothpick should
come out with some moist, gooey batter clinging to it. Brownies in a
metal pan will bake faster than those in a glass pan; if you’re unsure,
bake a few minutes longer to make sure the brownies are done in the
middle.) Let cool completely in the pan on a wire rack for about 2
hours. Lift the ends of the pan liner and transfer to a cutting board.
Cut into 16 brownies.
Tips & Notes
Make Ahead Tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.
Note: Cocoa powder comes in two styles:
natural and Dutch-processed. Dutch-processed cocoa has been treated
with alkali, or "Dutched," to neutralize the natural acidity of cocoa,
while natural has not. For this recipe, we prefer the taste of natural
cocoa powder, although either type can be used.
8 g fat
( 3 g sat , 2 g mono
22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium. Carbohydrate Servings: 2 Exchanges: 2 carbohydrate (other), 2 fat