Recipe courtesy of Giada De Laurentiis
Episode: Baked Goodies
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Total:
45 min
Prep:
10 min
Inactive:
20 min
Cook:
15 min
Yield:
24 brownies
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
20 min
Cook:
15 min
Yield:
24 brownies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners. 

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips. 

Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.

Cook's Note

* Quinoa flour is available at health food stores.

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