These fabulous brownies have been tried and tested around North America. Friends and family in California, Texas, Utah, New York, and Prince Edward Island have all raved over these brownies.
My brother did a brownie taste-test comparing these fabulous Marshmallow brownies with a NY Times recipe titled 'fat dad's closet brownies' and guess which one was preferred - this one!  I've posted a slightly updated Rocky Road-Style Brownie, too! Both delicious! 

Fresh from the oven - batch made by my 9 year old 10 years after first posting this awesome recipe. 

Kristin's Amazing Marshmallow Brownies

Preheat oven to 375F. Line 8-inch square pan with parchment paper (I found it still sticks a bit b/c of the marshmallow, but it gives you a better chance at removal).

Melt together in microwave and mix until chocolate is fully melted:
½ cup butter

1/2 cup or 75g/2.5 oz dark chocolate

Add, and mix in the following:

1/3 cup or 30g/1 oz cocoa powder

1/2 cup or 75g/2.5 oz Kristin's Gluten-Free Flour Mix (or similar GF flour blend) 

1 1/4 cup or 225g/8oz white sugar

Then mix in, one at a time:

2 eggs, 3 eggs if you want a gooier brownie

Finally, fold in:

75g/2.5 oz mini marshmallows, or large marshmallows, chopped (just look at weight on package)

*If you add extra marshmallows, you may end up with not enough batter covering the tops of them and some bits of marshmallows may burn - or you can cover lightly with some foil during baking to help avoid over-cooking. I usually end up with a few ending up a bit crispier on the tops.

Pour into pan and bake for ~25-35 minutes. These will have a crispy top and gooey inside.  Let cool and enjoy!!!

These are - hands down - the best brownies I've ever tasted.

Made completely by my 9 year old. So fun!

Kristin's Amazing Marshmallow Brownies Recipe by Successfully Gluten Free!