-
1
Preheat oven to 350u00b0F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of pan. Spray parchment paper with nonstick baking spray.
-
2
In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.
-
3
In a large bowl, whisk together brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in melted butter and vanilla extract until combined. Whisk in melted chocolate.
-
4
Add flour mixture and stir until thoroughly combined. The batter will be thick. Gently fold in chocolate chips and 1/2 cup chopped almonds.
-
5
Pour batter into prepared brownie pan. Bake for 20 minutes.
-
6
Remove pan from oven and top with remaining chopped almonds and mini marshmallows. Return to oven and bake for an additional 5 minutes.
-
7
Allow the brownies to cool in the pan for 15-30 minutes before transferring to a wire rack to cool completely. When brownies are completely cool, cut into squares with a serrated knife.
-
8
Note: If you want marshmallows to have that classic toasted taste and appearance, place pan under broiler for 20-30 seconds. You want to keep them under the broiler just long enough for marshmallows to turn a pale shade of golden brown. Keep a close eye on them.
