Brownies

• Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper. Set aside.
• In a large bowl, whisk together butter and sugar until combined.
• Add vanilla and eggs. Whisk vigorously until smooth and glossy.
• In a separate bowl, sift together cocoa powder, flour and salt.
• Add dry ingredients to wet then stir with a spoon until just combined.

  Note: Batter will be thick.
• Spoon brownie batter into baking pan then smooth and level the top with a spatula.
• Place marshmallow creme in a small heat-safe bowl then microwave for 5 - 10 seconds or until creme softens enough to swirl. Avoid melting the marshmallow creme.
• Using a spoon, drop large dollops of marshmallow creme onto brownie batter in random placements.
• With the tip of a knife, gently swirl marshmallow creme into brownie batter.
• Bake for 20 - 25 minutes or until a tester inserted into the center comes out with a few moist crumbs. Do not overbake or brownies will be dry.
• Place brownie pan on a baking rack to cool to room temperature, approximately 1 hour, before slicing.
• Store brownies in an airtight container at room temperature up to 3 days.