2/3 cup Bittersweet Chocolate Chips, Melted and cooled
1 stick Unsalted Butter, Melted and cooled
1/2 cup Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
2/3 cup All-Purpose Flour, Plus 2 tablespoons
1/4 cup Unsweetened Cocoa Powder
1/2 teaspoon Kosher Salt
1/2 teaspoon Instant Espresso Granules
3/4 cup Roasted Almonds, Roasted and divided
1/3 cup Semisweet Chocolate Chips
1 1/2 cups Miniature Marshmallows
Preheat the oven to 350°F. Line a 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the parchment paper with non-stick baking spray.
In a small bowl, whisk together flour, cocoa powder, salt, and espresso powder.
In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the chocolate.
Add the flour mixture and stir until thoroughly combined. The batter will be thick.
Gently fold in the chocolate chips and 1/2 cup of the chopped almonds.
Pour the batter into your prepared brownie pan.
Bake for 20 minutes.
Remove the pan from the oven and top with the remaining chopped almonds and mini marshmallows. Return to the oven and bake for an additional 5 minutes.
Allow the brownies to cool in the pan for 15-30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.
If you want your marshmallows to have that classic toasted taste and appearance, place the pan under the broiler for 20-30 seconds. You want to keep them under the broiler just long enough for the marshmallows to turn a pale shade of golden brown. Keep a close eye on them.