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1
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray or grease with butter.
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2
(Leave enough of an overhang in order to lift the brownies out of the pan later with the liner.)
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3
Add flour, baking powder and salt in a small bowl, whisking until well mixed.
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4
Add butter in a medium saucepan, let melt until sizzling.
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5
Remove from the heat and stir in cocoa and sugar.
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6
(The mixture will look like very dark brown sugar.)
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7
Stir in egg, egg whites and vanilla until smooth and glossy.
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8
Stir in the flour mixture until just moistened.
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9
Then stir briskly for about 55 strokes.
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10
Transfer the batter into the prepared pan and spread it evenly.
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11
The batter will look very shallow in the pan.
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12
Cover the pan and chili in the refrigerator for a few hours or overnight.
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13
(This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.)
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14
Remove from the refrigerator about 30 minutes before baking, preheat oven to 350AF.
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15
Quarter marshmallows with an oiled knife.
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16
Pressing the pieces over the batter.
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17
Sprinkle nuts and chocolate around the marshmallows.
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18
Bake the brownies until the marshmallows are golden brown, 30 to 35 minutes, when a wooden stick inserted comes out with some moist, gooey batter clinging to it but no melted chocolate or marshmallow.
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19
Allow to cool completely in the pan on a wire rack for about 3 hours.
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20
Lift the ends of the pan liner and transfer to a cutting board.
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21
Cut into 16 squares.
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22
Serve or store at an air-tight container.
