Ingredients

2 sticks (1 cup) salted butter

2 cups semi-sweet chocolate chips

1 cup granulated sugar

1 tablespoon hazelnut liqueur

2 teaspoons vanilla extract

4 large eggs, at room temperature

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

flaky sea salt

1-2 cups marshmallows

2 ounces dark chocolate chunks

Instructions

Step 1: Preheat your oven to 350° F and line a 9×9 inch pan with parchment paper for easy removal.

Step 2: Melt the butter and 1 1/2 cups of semi-sweet chocolate chips together in the microwave until smooth. Stir in the sugar, hazelnut liqueur, and vanilla extract.

Step 3: Whisk the eggs in a bowl for about 1 minute until bubbly on top. Gradually stir the eggs into the chocolate mixture.

Step 4: Add the flour, cocoa powder, baking powder, and a pinch of flaky sea salt. Stir gently until just combined, then fold in the remaining 1/2 cup chocolate chips.

Step 5: Spread half of the batter evenly into the prepared pan. Bake for 20 minutes, then remove from the oven and turn the oven setting to broil.

Step 6: Evenly arrange the marshmallows over the partially baked bars. Broil for 1-3 minutes, watching closely, until the marshmallows are toasted to your preference.

Step 7: Reset the oven to 350° F. Spread the remaining batter carefully over the toasted marshmallows, covering as much as possible but don’t worry if some marshmallows peek through.

Step 8: Press dark chocolate chunks into the top of the batter. Return the pan to the oven and bake for another 20 minutes, until the top feels set but the marshmallows underneath remain slightly wiggly.

Step 9: Let the bars cool in the pan for 20 minutes. Use the parchment paper to lift them out, then cut into squares. They can be enjoyed warm for a gooey experience or cooled for neater slices.

Tips & Variations

For a nut-free version, omit the hazelnut liqueur or substitute with vanilla extract.

Use mini marshmallows for more even toasting across the surface.

Add a pinch of cinnamon or chili powder to the batter for a subtle spice twist.

Swap dark chocolate chunks for milk chocolate or white chocolate for different flavor profiles.

FAQs

Can I use regular chocolate instead of chocolate chips?

Yes, you can chop regular chocolate bars into small pieces for melting and folding into the batter. Just ensure it’s good quality for best results.

What if I don’t have a broiler for toasting marshmallows?

If your oven doesn’t have a broiler, you can toast marshmallows separately with a kitchen torch or in a hot skillet, then add them to the bars before baking the second time.