Fudgy Brownies with Marshmallow Frosting



1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups All-Purpose Flour
2 cups chocolate chips


Marshmallow Frosting

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
   Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
 
 Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately

Now for the Brownies...

Preheat the oven to 350°F.

 Lightly butter a 9 x 13 pan.

In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

 Return the mixture to the heat (or microwave) briefly, just until it’s hot but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will give a shiny top crust on your brownies.

While the sugar heats a second time, beat your eggs with the cocoa, salt, baking powder and vanilla until nice and smooth. Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips.

Bake for about 30 minutes, until a toothpick  inserted into the center comes out clean. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.