Brownie breeding-mixing chocolately goodness with sweets

I can bake a reasonable chocolate brownie. They are incredibly rich and sweet and often require a sit-down after consuming. However, I feel that they could be improved by the addition of sweeties. My first effort was the inclusion of 3 pilot gummi worms, (I carefully marked their position before the mix was placed in the oven, so they could be found quickly and not give anyone a nasty shock - not everyone is as pioneering as me). The gummi worms melted and when found within the brownies, oozed out lusciously (although not leaving the worm shaped vacuums I had hoped for). The taste of brownie and molten worm unfortunately did not gel and were declared a failure.

Marshmallows seemed a more logical inclusion to brownies, but I had to question if they would form a homogenous compound with the brownie batter upon heating or would they stay isolated? I therefore pondered the question: What sweet would not melt? Flying saucers! They are made of the same stuff under macaroons, and that doesn't change shape under the influence of heat and syrupy mix. The only real question was the effect of the air. Here are the results of my first trial flying saucer brownie[1].Step 1. Take some Chemie special Brownie mix (not from a packet I might add, there are weighing scales, whisks and Bain Marie involved).Step 2. Chop Marshmallows into various sizes, so heat exposure and melting can be analysed. Realise that chopping marshmallows is an endless, sticky hopeless task. Give up and add marshamallows in various stes of chopped-up-ness to mix
Step 3. Place flying saucers in the tin and add mix. Run side experiment to see if the mix will seep into the saucer at room temperature. Proudly note it does not.Step 4. Bake with great anticipation. Note the early marshmallow rupture and worry for the safety of the flying saucers.
Step 5. Wait for brownie to cool. Under the cool kitchen luminescent light, attempt first Brownie dissection. Get annoyed when ringbearer will not hand you a scalpel or swab when told to and merely eats the extracted samples without consideration. Note flying saucers are intact, but marshmallows have merely added pleasantly to the stickiness.
Step 6. Demand critical response from ringbearer, who judges end product to taste of 'flying saucers and brownies'.

Personally I feel that the marshmallows, worked well but added little in flavour. Mini-mallows in larger quantities might help. Flying saucers work well with Brownies, the sherbet is a nice tang and breaks the heaviness of the chocolatey goodness. Next time; more saucers! Or maybe strawberry millions....

[1] Of the cake kind. I've worked with brownies fo the girl guide kind, you do not want to give them any form of unsupervised aviation equipment .