Marshmallow Brownie Cups

Starting out maybe three years ago, I decided that my birthday should be celebrated for more than just one day. Not necessarily in a party/drinking sort of way, but an adventure and experience kind of way. Last year, we went to Disneyland. This year, since funds were tight, we went out for Mexican food on the 22nd itself, then I gave myself a present by taking Friday off. Yesterday, Dave took me up to the Museum of Science in Boston, then out to Cheesecake Factory, which has been a celebratory restaurant of choice for, well, a few years now, between birthdays and anniversaries and what not. (It was also our first official date, too. Awww lol) It was a lot of fun.

Also on the 22nd, we got some fabulous news: Dave's dad is taking a good portion of the family (minus two sisters that are in school) on an ALASKAN CRUISE in honor of Dave's mom's 60th birthday in May! *chairdance* I am superduper excited, as I've never been on a cruise or gone to Vancouver or Alaska. Yay for new places to eat! And magnets. :)

All birthdays aside, I really wanted to make something with marshmallows this weekend. It just sounded like a good idea. After some time searching, I found a new (to me) blog, Talida Bakes, and the recipe, adapted from Cooks' Illustrated, fit perfectly. Personally, I could have just sat there dipping marshmallows into the brownie batter for quite some time, but even baked, they do taste yummy. One word of caution: don't fill the cups too full, as the marshmallow will 'drip' and become thin and candy-like. They taste good, very brownie-esque. I do so like brownies masquerading in cupcake liners. :)



Ingredients:
7 oz. dark chocolate (at least 60% cocoa), chopped
½ cup unsalted butter, cut into quarters
3 Tbsp. cocoa powder
3 large eggs
1 cup granulated sugar
2 tsp. vanilla
½ tsp. salt
1 cup flour
1 cup mini marshmallows

Directions:
Preheat oven to 350F. Spray mini-muffin pan with nonstick spray or line with paper liners.

Melt chocolate and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Beat together eggs, sugar, vanilla, and salt in medium bowl until combined. Beat in warm chocolate mixture. Gradually add flour, beating until fully incorporated. Stir in mini marshmallows. Spoon batter into prepared muffin cups, about half-full.

Bake at 350F for 15-20 minutes, or until slightly puffed, and a toothpick inserted near center comes out with just a small amount of crumbs attached. Cool completely on wire rack.