Fudgy Marshmallow Brownies-The Ultimate Dessert Treat

Marshmallow Brownies are the ultimate indulgence, a symphony of chocolatey goodness and gooey sweetness that has captured hearts (and taste buds!) for generations. There’s something undeniably magical about the moment the warm, fudgy brownie batter meets the fluffy, yielding embrace of marshmallows. It’s a textural and flavor combination that simply can’t be beaten. We adore Marshmallow Brownies because they offer that perfect balance: the rich, slightly bitter depth of chocolate punctuated by pockets of pure, melted marshmallow bliss. What makes these particular Marshmallow Brownies so special is our secret touch that ensures an impossibly fudgy center and perfectly toasted marshmallow topping, creating a dessert experience that’s both comforting and utterly decadent. Get ready to bake up a batch of pure happiness!

Marshmallow Brownies

Get ready for a brownie experience that’s out of this world! These Marshmallow Brownies are a perfect marriage of rich, fudgy chocolate and gooey, sweet marshmallow. Imagine biting into a dense, decadent brownie, only to discover a delightful surprise of melted marshmallow stretching between layers of chocolatey goodness. It’s a dessert that’s sure to impress, whether you’re baking for a special occasion or just craving a serious chocolate fix. This recipe is surprisingly straightforward, and the results are truly spectacular. We’re talking about a truly irresistible treat that will have everyone asking for the recipe.

Ingredients:

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Use dutch process cocoa powder for a richer, smoother flavor)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Cooking Instructions:

Let’s dive into creating these delightful Marshmallow Brownies. The process is divided into making the brownie batter and then layering in that magical marshmallow.

Step 1: Prepare Your Dry and Wet Ingredients

First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides. This makes lifting the brownies out much easier once they’re baked. In a medium bowl, whisk together your dry ingredients: the all-purpose flour, the unsweetened dutch process cocoa powder, cornstarch, and salt. The cornstarch is a little secret that helps with the fudgy texture, so don’t skip it! Ensure everything is well combined to avoid pockets of unsweetened cocoa or flour in your finished brownies. Set this bowl aside.

Step 2: Create the Rich Brownie Base

In a large mixing bowl, combine the granulated sugar, melted unsalted butter, and the oil. Whisk these together until they are thoroughly combined. Now, it’s time to add the eggs. Add the three large eggs and the single egg yolk one at a time, whisking well after each addition. The extra egg yolk is another key to achieving that incredibly rich and fudgy brownie texture. Once the eggs are fully incorporated, stir in the pure vanilla extract. The vanilla not only adds a beautiful aroma but also enhances the chocolate flavor.

Step 3: Combine Wet and Dry Ingredients for the Batter

Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix on low speed or by hand until just combined. Be careful not to overmix at this stage; overmixing can lead to tough brownies. You want to see streaks of flour disappear, but it’s okay if there are a few small lumps. Now, gently fold in the semi-sweet chocolate chips. These will melt into little pockets of gooey chocolate throughout your brownies, adding another layer of indulgence.

Step 4: Layering the Marshmallow Magic

Now for the fun part – the marshmallow! Pour about two-thirds of your brownie batter into the prepared baking pan, spreading it evenly with a spatula. It might be a little thick, and that’s perfectly normal. Next, dollop spoonfuls of the marshmallow creme over the brownie batter. Try to distribute it as evenly as possible across the surface. You don’t need to be perfectly precise; the marshmallow will spread and ooze as it bakes. Finally, spoon the remaining one-third of the brownie batter over the marshmallow creme. Gently spread this top layer of batter to cover the marshmallow as much as you can. Don’t worry if some marshmallow peeks through; it will create beautiful swirls and pockets of gooey deliciousness.

Step 5: Baking to Perfection

Place the pan in your preheated oven and bake for approximately 30-35 minutes. You’ll know they’re ready when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Resist the urge to overbake, as this will dry out your brownies. The marshmallow layer will be bubbly and golden brown in spots. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling period is crucial for the brownies to set up properly and for the marshmallow to firm up slightly, making them easier to cut and enjoy. Patience is key here; the anticipation will only make the first bite even more rewarding! Once completely cooled, lift the brownies out of the pan using the parchment paper overhang and cut them into squares. Enjoy these incredibly fudgy, marshmallow-filled delights!

Conclusion:

I hope you’re as excited to bake these marshmallow brownies as I am to eat them! This recipe is truly a winner because it strikes the perfect balance between rich, fudgy brownie and gooey, toasted marshmallow. The contrast in textures is absolutely divine, and the sweet chewiness of the marshmallows elevates a classic dessert into something truly spectacular. They’re incredibly easy to make, requiring minimal fuss for maximum deliciousness. I know you’ll find them irresistible.

For serving, these marshmallow brownies are wonderful on their own, perhaps with a tall glass of milk or a scoop of vanilla ice cream. They’d also be a fantastic addition to a dessert platter, alongside cookies and other treats. Looking for variations? You can easily add a handful of chocolate chips to the brownie batter for extra chocolatey goodness, or sprinkle some chopped nuts on top before baking. If you’re feeling adventurous, a swirl of caramel on top before the marshmallows go in would be divine!

So, don’t hesitate! Gather your ingredients and give these incredible marshmallow brownies a try. I promise you won’t regret this delightful baking adventure. It’s a recipe that’s sure to become a family favorite.

Frequently Asked Questions:

Q: My marshmallows aren’t toasting evenly. What can I do?

A: If your marshmallows aren’t toasting evenly, you can try placing your pan under the broiler for a shorter time, watching them *very* closely. Alternatively, you can let the brownies cool completely and then briefly toast the marshmallows with a kitchen torch for precise control.

Q: Can I make these brownies ahead of time?

A: Yes, you absolutely can! The brownie base can be baked and cooled the day before. Add the marshmallows just before you plan to serve them and lightly toast them, or store the cooled brownies in an airtight container and add the marshmallows and toast just before serving for the freshest gooeyness.

Marshmallow Brownies

Fudgy brownies topped with a layer of gooey marshmallow creme for an irresistible treat.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
16 servings

Ingredients

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Use dutch process cocoa powder)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a large bowl, whisk together the granulated sugar, eggs, and egg yolk until well combined and slightly lighter in color.
3. Step 3
   Stir in the melted butter, vanilla extract, and oil until smooth.
4. Step 4
   In a separate bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6
   Fold in the semi-sweet chocolate chips.
7. Step 7
   Spread the brownie batter evenly into the prepared baking pan.
8. Step 8
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Step 9
   While the brownies are still warm, spread the marshmallow creme evenly over the top.
10. Step 10
    Let the brownies cool completely in the pan before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.