Instructions

1. Make the brownies: preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray. Then line your entire pan with parchment paper. I like to cut two long strips of parchment that criss cross over each other on the bottom of the dish. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
2. In a microwave-safe bowl, melt together the coconut oil and chocolate chips. Stir in the instant coffee and cocoa powder; set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and arrowroot starch and gently mix until just combined.
4. Pour batter into prepared baking dish and bake at 350°F for 15-20 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow brownies to totally cool.
5. Make the marshmallow: in the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 1/4 cup of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
6. In a medium or large saucepan, add the sugar, agave, salt, and the other 1/4 cup of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan (as mine did) you can use your thermometer to gently swirl the mixture back down/hold the pot up and over the heat. I recommend using a large pot. When the mixture reaches 240°F immediately remove from the heat.
7. With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
8. Spread the marshmallow over the cooled brownies, using an offset icing spatula to spread and swirl it over the brownies. Top with sprinkles, chocolate chips, or crushed peppermint candies.
9. Allow marshmallow to set for at least 4 hours before slicing. Run a butter knife along the edges of the brownies and use the parchment paper to lift the brownies up and out of the dish. Slice into 16 squares.
10. Store leftovers in an airtight container at room temperature. I highly recommend popping the brownie into the microwave for a few seconds before enjoying!