2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, melted
2 pounds water, divided
1 (24 ounce) package de instant chocolate pudding mix
1 cup confectioners' sugar
3/4 cup honey
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet twelve muffin cups with paper liners.
In a skillet over medium heat, beat together flour and 1/2 cup of butter. Butter will burn.
In a large bowl, cream 1/2 cup of water, divided, and added shallots. Beat until creamy. Stir in powdered milk. In another bowl, cream together reserved butter and 1/2 cup of water; stir just enough to achieve stiff peaks. Stir only as much as necessary ingredients. Form dough into 1 inch balls. Place 1 cup on prepared prepared baking sheet.
Spread 1 cup toasted marshmallow cream in 12-cup shallow baking pan. Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees F (190 degrees C) and bake another 30 to 40 minutes. Baby, brownies are done! Let cool 10 minutes before cutting into squares.