There are perhaps as many variations of brownies as there are bakers. Some purists say brownies must contain walnuts, or they can’t be called brownies. Others contend that any kind of nut will do, while still others avoid putting nuts at all.

At the risk of adding to the controversy, I have here a brownie recipe that uses chocolate chips and marshmallows. How far away is that from the original? And yet these brownies are gooey and fudgy, with a crusty top that crackles to the bite. In other words, it’s so delicious. So never mind if they can be called brownies or not. Just bake them and enjoy.

Chocolate Marshmallow Brownies

¾ c white sugar
1/3 c butter
2 tbsp water
1 ½ c semisweet chocolate chips, divided
2 eggs
1 tsp vanilla extract
¾ c all-purpose flour
¼ tsp salt
¼ tsp baking soda
½ c mini marshmallows

Preheat oven to 325ºF (165ºC). Brush an 8- or 9-inch square baking pan with shortening or spray it with nonstick cooking spray. Set aside.

Combine sugar, butter and water in a small saucepan. Stir constantly and bring to a boil. Remove from heat. Add one cup of the semisweet chocolate chips and the vanilla extract. Stir until chocolate chips melt and the mixture is well-blended.

Transfer to the large bowl of an electric mixer. Beat in eggs at medium speed, one at a time, beating well after each addition.

In a small bowl, sift together flour, salt and baking soda. Add to the chocolate mixture, and beat with electric mixer until just combined. Stir in the remaining half cup of chocolate chips and the mini marshmallows.

Pour mixture into the prepared pan. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in center comes out with moist crumbs.

Let cool then cut into squares.

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