Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • 3 cups mini marshmallows
  • 1.5 cups shredded sweetened coconut
  • 2 drops pink liquid food coloring
  • 1 tsp water

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking vigorously for 2 minutes until the mixture is pale and glossy.
  3. Gently fold in the cocoa powder, flour, and salt until just combined. Stir in the semi-sweet chocolate chips.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 20-22 minutes until the center has a slight jiggle; do not overbake.
  5. While the brownie bakes, place shredded coconut in a zip-top bag with 1 teaspoon of water and pink food coloring. Shake until evenly tinted.
  6. Remove brownies from the oven and immediately cover the surface with an even layer of mini marshmallows. Return the pan to the oven for exactly 2 minutes until the marshmallows are softened and 'anchored'.
  7. Remove from oven and immediately top with the pink coconut. Press down very lightly to adhere. Allow to cool completely before slicing into 16 squares.