Marshmallow Peanut Butter Brownies

One 9×9-inch pan

prepPreheat oven to 325°F / 163°C
prepLine 9×9-inch pan with parchment paper, leaving overhang on two sides
3/4 cup / 170 g all-purpose flour	Whisk dry ingredients (brownie)	Fold dry into wet, fold in chips	Spread brownie batter in pan	Bake 325°F / 163°C, 40–42 min	Cool completely, slice & serve
1/2 cup / 41 g cocoa powder
1 tsp / 3 g cornstarch (brownie)
1/2 tsp / 1 g espresso powder
1/4 tsp / 1.5 g salt (brownie)
3/4 cup / 170 g unsalted butter, melted	Whisk butter & sugars until glossy
3/4 cup + 3 tbsp / 188 g granulated sugar
1/3 cup + 1 tbsp / 83 g packed light brown sugar
2 large eggs + 1 large egg yolk	Whisk in eggs & vanilla, 30–60 sec
1 tsp vanilla extract
3/4 cup / 128 g semisweet chocolate chips
1/2 cup / 65 g marshmallow fluff
1/3 cup / 85 g creamy peanut butter		Drop marshmallow, scatter cookie dough
2 1/2 tbsp / 34 g unsalted butter (cookie)	Beat peanut butter & butter, 30 sec
3 tbsp + 1 tsp / 40 g packed light brown sugar (cookie)
1 tbsp + 1 tsp / 15 g granulated sugar (cookie)	Mix in sugars, egg yolk, vanilla
1 large egg yolk (cookie)
1/4 tsp vanilla extract (cookie)
1/4 tsp baking soda
1/4 tsp cornstarch (cookie)	Fold in flour, soda, starch, salt
pinch fine sea salt (cookie)
1/2 cup + 1 tbsp / 65 g all-purpose flour (cookie)

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