These little oozy, gooey squares of rich, chewy chocolate goodness are perfect for…well pretty much anytime.  I’ve been making a non-chocolate based version of these for years.  Yeah, alright…I should have thought about this sooner, but I didn’t.  Better late than never.  The original version is a favorite of the Three Progeny, and whomever they choose to share them with!  The bars mail well, freeze well, and taste incredibly chocolate-y and rich.  It’s a win-win, no matter what you decide to do with them.  Or who you wish to share them with.

These squares are basically a brownie, but with some interesting things tossed in.  I like to work with cocoa, so I wanted this to be a cocoa-based concoction.  They are cakier than the original and not quite as sweet.  They have a nice, rich and intensely chocolate-y flavor.  So, if you like a cakier, soft brownie, you’re going to love these.

I have found you can use sticks of margarine, instead of butter and it works perfectly well.  I’m talking about the solid type, not the spreadable, in a tub kind.  I don’t find that the flavor is any better with butter, but you should do what you’re comfortable with.  I used margarine to make this batch.

Preheat your oven before you begin, as these go together very quickly.  I use an 8-cup glass measuring bowl to stir these up in.  I melt the butter (or margarine) in the microwave, then whisk in the first amount of cocoa.  I like to let the mixture cool a bit, because you don’t want the eggs to begin to cook.  Just let the mixture stand for 5 minutes or so.  Then, add the sugars, vanilla and eggs.  Whisk it up until the mixture is well-combined.  I usually combine the flour, remaining cocoa, salt and baking powder in another bowl; just stir it together.  Dump the dry ingredients into the wet ingredients.  I like to use a spatula to combine the mixture.  Don’t over-mix.  You can still see some of the dry ingredients there.  Now, add the marshmallows and chocolate chips on top and stir it all together.  Stir just until it’s mixed.  I like to line the pan with foil and spray the foil with cooking spray.  I use an off-set spreader to spread the batter around.  It can be a bit difficult, as the foil likes to slide around.  As I mentioned, this batter is very, very stiff.  Bake until the center is still a little jiggly…do NOT over-bake.  This is one of those times when it’s really important to know that your oven temperature is accurate.  I baked these for exactly 24 minutes.

I find it’s pretty important to oil the blade of a table knife and run it around the edge while the brownies are still hot-out-of-the-oven.  I do this, because the marshmallows tend to become one with the pan, as they cool.  Do let them cool completely before you cut them.  A thin layer of oil or butter on the blade of the knife makes it much easier to cut these without tearing them to pieces.  And if that should happen, then you get to eat the entire pan yourself, no sharing!!!  And no calories, of course; just kidding.  The Goddess has a cruel sense of humor, doesn’t she?  Don’t share with her.

These are rather nice, served just slightly warm, with a scoop of vanilla ice cream on the side.  I think, in some ways, these are almost better the next day.  Either way, cut a square, grab a fork and bring on the espresso.

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