Equipment
- 1 medium bowl
- 1 large bowl
- 1 8x8" square baking pan
- 1 Whisk
Ingredients
- 170 grams unsalted butter
- 170 grams semi-sweet chocolate morsels
- 4 large eggs, room temperature
- 200 grams granulated sugar
- 100 grams light brown sugar, lightly packed
- 1 tsp vanilla extract
- 120 grams all-purpose flour, spooned and leveled
- 26 grams Dutch-process cocoa powder, spooned and leveled
- 1/4 tsp fine sea salt
- 8-10 white chocolate peppermint truffles or chocolate squares, like Lindt or Ghirardelli
- 75 grams marshmallow fluff
Method
- Preheat the oven to 325F/163C convection. Use cooking spray and parchment paper to grease and line an 8-inch square pan.
- In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together.170 grams unsalted butter, 170 grams semi-sweet chocolate morsels
- Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined and still gloopy; don't over-mix.4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 1 tsp vanilla extract
- Pour in the butter and chocolate mixture to the eggs and sugar, whisk gently just until it's combined. It should still be a little gloopy and not super smooth.
- Add the flour, cocoa powder and salt to the batter and whisk them together until they're just barely combined.120 grams all-purpose flour spooned and leveled, 26 grams Dutch-process cocoa powder spooned and leveled, 1/4 tsp fine sea salt
- Fold in the 3/4 of the chopped chocolates just until they're evenly dispersed and reserve a few pieces to place on top of the marshmallow fluff.8-10 white chocolate peppermint truffles or chocolate squares like Lindt or Ghirardelli
- Pour 2/3 brownie batter into the prepared pan. Place 5-6 globs of marshmallow fluff on top.75 grams marshmallow fluff
- Cover the globs with more brownie batter and place a few more globs of marshmallow fluff and reserved chocolates on top.
- Use a knife to gently swirl them into the brownie batter a little.
- Bake for about 40 minutes, remove from the oven and rap the pan on the counter. Then bake for another 5-15 minutes, until the edges are set, the top is puffed and it feels soft but not jiggly.
- Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.
- Top with a handful of crushed peppermint candies.
Notes
- Store in an airtight container at room temperature for 1-2 days or refrigerated for up to a week.
- The peppermint flavor is more subtle since I just used peppermint chocolates and no extract. Feel free to add 1/4 tsp of peppermint extract to the batter as well if you want it stronger.
Nutrition
Serving: 1gCalories: 288kcalCarbohydrates: 37gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 65mgSodium: 60mgPotassium: 120mgFiber: 2gSugar: 27gVitamin A: 330IUCalcium: 31mgIron: 2mg