FUDGY NUTELLA MARSHMALLOW BROWNIES

INTRODUCTION
While cookies are definitely my favorite sweet treat, I also am a big fan of brownies, especially they fudgy kind.  The fudgier the better!
I scoured the internet looking for the best "fudgy" brownie recipe, and I eventually came across one that had the following description:

"These chocolaty brownies have dense, fudgy middles and crinkly tops. They aren’t overly sweet. If you are like us and find yourself reaching for darker chocolate over milk chocolate, these are most certainly for you. They are one-bowl and come together in minutes. There’s also a good chance you already have all the ingredients on hand."

While there are a lot of good things in that description, they honestly hooked me at "dense, fudgy middles"...

SOURCE
The recipe I used was adopted from one used by Adam and Joanne Gallagher
https://www.inspiredtaste.net/24412/cocoa-brownies-recipe/​

YIELD
I found that the recipe makes about 12 or so brownies.  

INGREDIENTS

• 10 tablespoons (145 grams) unsalted butter
• 1 1/4 cups (250 grams) granulated sugar
• 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
• 1/4 rounded teaspoon kosher salt, use slightly less if using fine sea or table salt
• 1 teaspoon vanilla extract
• 2 large cold eggs
• 1 tablespoon of Nutella
• 1/2 cup (65 grams) all-purpose flour​
• 1 cup of mini-marshmallows, optional
• Aluminum Foil and Parchment Paper*

*Parchment Paper:  I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier.  I'd definitely recommend it here as well.  Lining the pan with aluminum foil and parchment paper makes cleaning up a breeze for this recipe!  

DIRECTIONS 

1. Preheat the oven to 325°F
2. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil.  Leave a bit of an overhang on two opposite sides. (This will help you remove the baked brownies when done.)
3. Add water to a medium saucepan so that it is a few inches inches deep. Heat the water until it just starts simmering.
4. Combine the butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl.  (I used my big metal mixing bowl)
5. Rest the bowl on top of the pot of simmering water.  Make sure the bowl is not touching any water, if so just pour some water out.  
6. Stir the mixture occasionally until the butter has melted and the mixture is quite warm.  *The mixture will look quite grainy to start, but don;t worry, it'll look much smoother when you add the other ingredients! 
7. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
8. Stir in the vanilla with a wooden spoon or spatula. 
9. Then, add the eggs, one at a time, stirring vigorously after each one.
10. Here is where I added the Nutella to try and sweeten the mixture a bit and add some extra flavor.  
11. When the batter looks thick, shiny and well blended, add the flour and stir until the mixture is fully incorporated.
12. The recipe then says to beat this mixture with a wooden spoon or spatula for 40 to 50 strokes to thicken the batter.  *Beat vigorously so that you begin to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use an electric mixer).
13. Stir in the white chocolate chips, nuts or any other ingredients you think might be nice.
14. Pour and spread the mixture evenly in lined pan.
    
15. Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).  According to my source recipe, they said it might be necessary to bake the brownies a bit longer, possibly 10 minutes.  Just keep an eye on the "doneness" of the brownies and use the toothpick test as your guide.
16. After I deemed the brownies to be mostly done, I covered the top of the brownies with miniature marshmallows.  Place the mixture back into the oven and set to broil, watch the marshmallows and remove the mixture once the marshmallows have become nice and toasted on the top.  
    
17. After the marshmallows have been browned, remove the brownies from the oven and then cool them completely. 
    
18. For the cleanest lines when cutting, place the brownies into the freezer for 20 to 30 minutes to firm up. Cut into squares.

Here is a pointer from the creators of this recipe that seems pretty important to mention:

• "Some readers have had problems with the fat separating during baking. Since the recipe calls for so much butter and so little flour, it is vital that the batter is beaten vigorously enough so that it emulsifies. Otherwise, you risk the fat seeping out when baking in the oven. Just after adding the flour, you should be beating for about 40 strokes until the batter becomes very thick and begins to pull away from the sides of the bowl."  

ENJOY!