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Preheat the oven to 350 degrees F. Lightly spray a muffin tin with non-stick cooking spray and set aside.
In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar, brown sugar, and vanilla until light and fluffy.
Add the eggs and mix again until well combined.
Whisk together the flour, cocoa powder, salt, and baking soda.
Add the dry ingredients to the butter mixture and mix until well combined.
Stir in the mini chocolate chips.
Scoop the brownie batter into the prepared muffin tin, dividing it evenly between the 12 muffin cups, and smooth the tops.
Bake for 7-8 minutes, or until the tops are just starting to set. Do not over-bake, they will be baking for a few more minutes so they shouldn’t be done yet.
Remove the brownies from the oven and press half a marshmallow (cut side down) into the middle of each brownie.
Return the brownies to the oven and bake for another 2-3 minutes, until the marshmallows are puffed and the brownies are done. Keep an eye on them.
Let the brownie cups cool completely before removing them from the muffin tin, then pop them out carefully by sliding a butter knife into the muffin tin next to the brownie.
Melt the chopped chocolate in the microwave at 50% power for 2-3 minutes, stirring every 30 seconds until it is almost melted. Continue stirring until it is completely melted and spoon it into a piping bag or a ziplock bag.
Snip the corner from the ziplock bag and drizzle the chocolate over top of the cooled brownies. Add some sprinkles if you like.
Store in an airtight container at room temperature for 3-5 days.