Deviled Brownies Recipe with Marshmallow Filling

Instructions:

1. Preheat your oven to 180°C (350°F). Whisk 1 cup of melted butter and 1.5 cups of granulated sugar in a large bowl until the mixture looks grainy and well combined. Note: Don't over mix here, or you'll incorporate too much air, leading to a cake like texture instead of the fudgy density we want.
2. Whisk in the 3 large eggs one at a time, followed by the 1 tbsp of vanilla. Sift in the 0.75 cup of cocoa powder, 0.75 cup of flour, and 0.5 tsp of salt. Fold gently until no streaks of white flour remain. Note: Sifting the cocoa is mandatory because Dutch processed cocoa is notorious for forming small, hard lumps that won't disappear during baking.
3. Pour the batter into a lined 9x13 pan and bake for 25 mins until the edges are set and a toothpick comes out with a few moist crumbs. Allow them to cool completely in the pan. Once cold, use your oval cutter to stamp out 13 servings. If you like Nutella, you could even try a similar cooling method with my [Saftige Nutella Brownies recipe](https://easychefideas.com/recipes/seriously-fudgy-nutella-brownies/) for another variation.
4. Beat the 4 oz cream cheese, 4 tbsp butter, and 1 cup marshmallow fluff until smooth and velvety. Gradually add 1 cup of powdered sugar and 2 drops of yellow food coloring. Note: The yellow coloring is very potent, so start with one drop and see if you like the yolk intensity before adding the second.
5. Spread a thin layer of the white fluff mixture (before adding yellow) or use a small bit of the yellow filling to create the 'egg white' look if you prefer. Then, pipe a swirl of the yellow filling into the center of each brownie oval. Sprinkle a tiny pinch of red sanding sugar over the top until it looks like a dusting of paprika.