1/2 cup matzo cake meal (see note)

1 tablespoon potato starch

1/4 teaspoon fine sea salt

1 cup mini marshmallows

1/2 cup chopped toasted walnuts or pecans (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Coat an 8-by-8-inch square baking pan with butter.

2. Place 1 stick butter and 12 ounces chocolate chips in a microwave-safe bowl. Microwave on high until melted and smooth when stirred, 60 to 90 seconds. Set aside to cool slightly.

3. Place 2 teaspoons hot water and 1 teaspoon instant coffee granules in a medium bowl and whisk until the coffee is dissolved. Add 2 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract, and whisk to combine.

4. Place 1/2 cup matzo cake meal, 1 tablespoon potato starch, and 1/4 teaspoon fine salt in a large bowl and whisk to combine. Add the egg mixture and whisk until combined. Add the melted chocolate mixture and fold until combined. Add 1 cup mini marshmallows and 1/2 cup chopped nuts, if desired, and fold until just combined.

5. Pour the batter into the prepared pan and smooth the top. Bake until the top is slightly cracked and shiny but the center is still slightly soft, 35 to 40 minutes. Let cool completely on a wire rack (this is important, as the brownies are crumbly when warm/hot but hold together perfectly when cooled) before cutting into 16 squares.

Recipe notes

(Adeena Susman is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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