Brownies taken to the extreme – these Mega Mallow Coconut Brownies have rich, fudgy coconut brownies filled with Mallow Cups and topped with lots of marshmallow and chocolate. Prepare to indulge!
- 1 cup (2.8 oz) unsweetened coconut
- 1 package (10 oz) snack size Mallo Cups, or 15 regular sized Mallo Cups*
- 1 cup (8 oz) unsalted butter
- 1 1/3 cups (8 oz) bittersweet chocolate**
- 4 large eggs, at room temperature
- 2 cups (14 oz) sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 1 tablespoon (3.3 oz) cake flour
- 3/4 cup plus 2 tablespoons (2.8 oz) Dutch-process unsweetened cocoa powder
- 1 (10 oz) bag miniature marshmallows
Chocolate Marshmallow Glaze:
- 1 1/4 cups (7.5 oz) semi sweet chocolate chips
- 1 cup plus 1 tablespoon (5 oz) marshmallow creme
- 2 tablespoon heavy whipping cream
- 2 to 3 tablespoons Kraft vanilla Mallow Bits
- 2 to 3 tablespoons miniature chocolate chips
- Preheat the oven to 350ºF. Spread the coconut out on a baking sheet and bake for 4 minutes, or until lightly golden brown. While the coconut is toasting, unwrap the Mallow Cups. Place them in a bowl and set them aside. Transfer the coconut to a cooling rack.
- Line a 9×13-inch baking dish with foil and lightly grease the foil, all of the way to the edges.
- Cut the butter into 1-inch slices. Place the butter in a small, heavy pan and melt the butter over the lowest setting. Add the bittersweet chocolate and stir with a whisk until they are combined and the chocolate is melted and smooth. Turn off the heat.
- Crack the eggs into a large bowl and whisk lightly. Add the sugar and the salt and whisk just until the eggs are incorporated. Whisk the melted chocolate, then gradually add it to the egg mixture, whisking just until combined. Whisk in the vanilla. (Note – no need to wash the saucepan or the whisk – you can use them for making the chocolate marshmallow glaze!)
- Combine the flour and the cocoa powder in a small bowl. Sift the mixture over the batter and stir it all together with a spatula just until combined. Fold in the toasted coconut. Pour the batter into the prepared baking dish, spreading it evenly with a small offset spatula. Push the Mallow Cups into the batter, leaving a 1/2 inch border around the edges. Use the offset spatula to cover the Mallow Cups with the batter.
- Bake the brownies for 24 minutes, then remove the pan from the oven and pour the miniature marshmallows over the top. Return to the oven and continue to bake for 5 minutes, or until the marshmallows are puffed and golden.
- When the brownies have about 15 minutes left to bake, start the glaze. (It needs to be ready and still warm when the brownies come out of the oven.)
- For the glaze, place the chocolate chips, marshmallow creme and the cream in the small saucepan. Place the pan over medium heat and cook, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Turn off the heat.
- As soon as the brownies come out of the oven, Dollop the chocolate marshmallow glaze over the top of the puffed marshmallows. Spread the glaze over the top with a small offset spatula, and then use it to swirl lightly through the marshmallows and the glaze to make a marbling effect. Sprinkle on the mini mallow bits and the miniature chocolate chips.
- Let the brownies sit at room temperature for 30 minutes, the refrigerate for at least 7 to 8 hours. Cut the brownies into servings straight from the refrigerator.
recipe source: Extreme Brownies 50 Recipes for the Most Over-the-Top Treats Ever by Connie Weis/Andrews McMeel Publishing, 2014
*since I have never had Mallow Cups, I didn’t know if what I had were regular sized or mini. So I just went by weight and it worked out perfectly.
**the original recipe calls for bittersweet chocolate chips, but I couldn’t find any, so I just used chopped bittersweet chocolate.