A brownie cookie with a soft chocolate center and an espresso marshmallow melted on top.

INGREDIENTS

4 dozen 1/2″ cubed espresso marshmallow bits (made ahead of time. See directions below)
12 oz bittersweet chocolate chips
1/2 tsp salt
1/3 cup cocoa powder
1 1/4 cups brown sugar
3 eggs
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp vanilla
4 dozen chocolate disks/pieces

DIRECTIONS
Melt chocolate and butter over double boiler, whisk and let cool for 5 minutes

In a bowl, combine flour, cocoa powder, salt, and baking powder. Set aside.

In a mixing bowl, cream together brown sugar, eggs and vanilla until incorporated. Add your cooled melted chocolate/butter mixture to your egg mixture and combine.

Slowly add dry ingredients until all combined.

Refrigerate dough for an hour or two.

Preheat oven to 325 degrees F. Chop up marshmallows into 1/2″ cubes and set aside.

Use a small ice cream scoop to get round ball of dough.  Flatten them slightly with your hand. Bake for approx. 15 minutes.  Take out of oven and push down a chocolate piece into the cookie forming a pool for the chocolate to melt.  Top with a piece of marshmallow and put it back in the oven for 2 minutes. When it comes out you can use a kitchen torch to caramelize the top of the cookie.

ESPRESSO MARSHMALLOWS
adapted recipe from Ina Garten.

3 packages unflavored gelatin
1 1/2 cups sugar
1 cup corn syrup
1/2 teaspoon kosher salt
1 tablespoon vanilla
1/2 cup espresso
Powdered sugar for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer and let sit.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup espresso in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with powdered sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them in squares. Dust them with more powdered sugar.