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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
Double chocolate brownies with really fun toppings. You can personalize them to suit your taste or theme. Sinfully scrumptious!
Yields 24 brownies
3/4 cup oil, such as Tonnelli Avocado Oil
1 and 1/4 cups sugar
4 eggs
1/2 cup + 2 tablespoons Gefen Cocoa
1 teaspoon vanilla extract
1 and 1/2 cups flour (I used whole wheat pastry, such as Shibolim White Whole Wheat Flour)
scant 1/2 teaspoon salt
1/2 cup Glicks Chocolate Chips
2/3 cup chocolate chunks
1 2.12-ounce (60-gram) bag Bamba with hazelnut filling, left whole
1 and 1/4 cups Gefen Mini Marshmallows
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) baking pan with Gefen Parchment Paper.
Pour oil and sugar into the bowl of a mixer. Turn mixer on and add eggs, one at a time. Beat for five minutes. (Aerating the eggs contributes volume and ensures a lighter texture. You can skip this step if you don’t mind a denser brownie.)
Add cocoa, vanilla, flour, and salt, and mix to combine. Add chocolate chips and mix just until incorporated. Pour into baking pan and bake for 20 minutes.
Remove from oven and put oven on broil. Scatter all topping ingredients evenly over the top of the brownies. Return the brownies to the oven and broil for one and a half minutes or until marshmallows are beginning to toast and chocolate is melting but keeping its form.
Remove from oven. Cool slightly. With a knife dipped in water, cut into even squares, taking care not to dislodge toppings. These brownies freeze well.
Styling and Photography by Sina Mizrahi
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Is it correct that there’s no baking powder or baking soda? I just made these and the texture looks off