So Mags, when you read this, just know, you complete me.
Photo Cred to scrumptiousdelight
The crumb was compact and moist, yet it still had a lightness to it, as if it were a delicate cloud of gooey chocolate. When I picked it up i had to be cautious; it could cave in any second since its very molecules were unstable due to the yumminess. I took my first bite, a symphony of ambrosial tastes melted in my mouth leaving my taste buds moaning for more.The only thing i think could make this taste any more delicious would be to add caramel just because chocolate and caramel are soul mates in a steamy love story of tempting food.
-4 large eggs, separated
-1 c. sugar, sifted
-1 c. brown sugar, sifted
-1 c. [8 oz.] melted butter
-1 1/4 c. cocoa powder, sifted
-2 tsp. vanilla extract
-1/4 c. chocolate syrup or melted chocolate
-3/4 c. flour, sifted
-1/2 tsp. kosher salt. [omit if salted butter is used]
-1/2 c. mini marshmallows [or 6 big ones quartered]
-Soft butter for greasing the pan
-Flour for dusting the pan
Preheat the hotbox to 300 F. Butter and flour a 8" square pan.
In a medium size bowl beat the egg whites until stiff peaks form. Set aside.
In a large bowl, beat the egg yolks until a smooth homogeneous consistency is reached. Pour in both sugars, mix well. Add in the butter, cocoa powder, vanilla extract, chocolate syrup, flour and salt, stir until combined. Mix in the mini marshmallows. Now gently fold in the whipped egg whites, do not be harsh on them or it will cause all the air incorporated in them to be released. The egg whites give it a light texture.
Pour the batter into the greased pan and bake for 45 mins. You cant use the toothpick method to check for done-ness since they are so gooey. However, you might want to shake the pan, if the middle is still jiggly then its definitely not done.
Try to wait until it is mostly cooled before cutting it, i know it's tempting to devour them right away but patience is a virtue.
Grab a brownie and delight your sense with the pure deliciousity that is, brownie ecstasy.