Gooey Marshmallow Brownies – Chocolate Dream Recipe

Marshmallow Brownies are the ultimate comfort food, and for good reason! There’s something undeniably magical about the combination of rich, fudgy chocolate and that sweet, gooey marshmallow topping. Whether you’re a lifelong fan or just discovering this delightful treat, marshmallow brownies promise a sensory experience that’s pure bliss. We all crave that perfect balance of textures and flavors, and these brownies deliver it in spades. The intense chocolate base, baked to just the right density, provides a satisfying chew, while the molten marshmallow crown offers a delightful stretch and cloud-like lightness. It’s this irresistible contrast, the deep cocoa notes meeting the airy sweetness, that makes marshmallow brownies a universally adored dessert. Get ready to elevate your brownie game and impress everyone with this truly special recipe.

Marshmallow Brownies: A Chocolatey Dream

There are brownies, and then there are *Marshmallow Brownies*. These aren’t your average fudgy squares. Oh no, these are a decadent fusion of rich, intensely chocolatey brownies swirled with gooey, sweet marshmallow creme. Imagine a perfectly baked brownie with a molten, cloud-like layer of marshmallow peeking through. It’s pure bliss in every bite. This recipe elevates the humble brownie to an entirely new level of indulgence, making it perfect for special occasions, holiday baking, or simply when you need a serious chocolate fix. The combination of textures and flavors is simply divine – the slightly crisp edges of the brownie giving way to a dense, fudgy center, all crowned with that irresistible, stretchy marshmallow. Get ready to impress yourself and everyone lucky enough to snag a piece of these incredible treats.

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

Instructions:

Phase 1: Crafting the Rich Brownie Batter

1. Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). It’s crucial to get your oven to the correct temperature before baking to ensure even cooking. Next, prepare your baking pan. A 9×13 inch baking pan works perfectly for this recipe. Grease it well with butter or cooking spray, and then line it with parchment paper, leaving some overhang on the sides. This parchment paper “sling” will make it incredibly easy to lift the finished brownies out of the pan for clean cutting.

2. Combine Wet Ingredients: In a large mixing bowl, whisk together the 2 cups of white granulated sugar, 3 large eggs, and the additional egg yolk. Whisk vigorously until the mixture is pale yellow and slightly thickened. This process, known as “ribboning,” incorporates air into the batter, contributing to the brownies’ texture. Now, gently whisk in the 1/2 cup of melted unsalted butter, the 1/2 cup of oil, and the 2 teaspoons of pure vanilla extract. The oil helps to keep the brownies incredibly moist and fudgy, even after baking. Ensure everything is well combined and smooth.

3. Incorporate Dry Ingredients: In a separate medium bowl, whisk together the 3/4 cup of all-purpose flour, 1 cup of unsweetened dutch process cocoa powder, 1 1/2 tablespoons of cornstarch, and 1/2 teaspoon of salt. The cornstarch is a secret weapon here, acting as a stabilizer for the cocoa and ensuring a tender, fudgy crumb. Sifting these dry ingredients together will prevent any clumps of cocoa or flour from forming in your batter, leading to a smoother, more uniform brownie. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter at this stage, as overmixing can develop the gluten in the flour, resulting in tougher brownies. A few streaks of flour are perfectly acceptable.

4. Adding the Chocolatey Goodness: Now it’s time to fold in those delightful 1 cup of semi-sweet chocolate chips. Use a spatula or a wooden spoon to gently incorporate them into the batter. These chips will melt slightly during baking, creating pockets of intense chocolate flavor and a wonderfully gooey texture within the brownies. Don’t be shy – they’re essential for that extra chocolate punch!

Phase 2: Swirling in the Marshmallow Magic

5. The Marshmallow Layer: Pour about two-thirds of your brownie batter into the prepared baking pan and spread it evenly. Now, take your 1 cup of marshmallow creme and dollop spoonfuls evenly over the brownie batter. Don’t try to spread it perfectly; uneven dollops will create beautiful swirls as the brownie bakes. Gently dollop the remaining brownie batter over the marshmallow creme, trying to cover as much of it as possible. Use a knife or a toothpick to swirl the batters together. Make gentle, sweeping motions, but avoid over-swirling, as you want distinct layers of brownie and marshmallow to remain visible. This swirling technique creates those signature marbled patterns that make these brownies so visually appealing.

Phase 3: Baking and Cooling to Perfection

6. Bake Until Set: Place the pan in your preheated oven and bake for approximately 30-40 minutes. The baking time can vary depending on your oven. You’ll know they’re ready when the edges are set and a toothpick inserted into the brownie portion (avoiding the marshmallow pockets) comes out with moist crumbs attached. The marshmallow layer will likely be puffed and golden in places. Resist the urge to overbake, as this will lead to dry brownies.

7. Cool Completely: This is perhaps the hardest part, but it’s crucial for achieving perfect texture. Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. Rushing this step will result in messy, crumbly brownies. The cooling process allows the brownies to set up properly, making them easier to cut and enhancing their fudgy texture. Once completely cool, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and slice into squares.

Enjoy your incredibly rich, gooey, and marshmallow-filled brownies! They are best enjoyed at room temperature, but a quick zap in the microwave can bring that marshmallow layer back to its molten glory.

Conclusion:

There you have it – the ultimate guide to creating these incredibly decadent Marshmallow Brownies! This recipe is a guaranteed winner because it strikes the perfect balance between a rich, fudgy brownie base and a gooey, toasted marshmallow topping. It’s straightforward enough for beginners yet impressive enough for any gathering, making it a truly versatile treat. The magic truly happens when the warm brownie meets the melted, slightly caramelized marshmallows, creating an unforgettable textural and flavor experience. Whether you’re craving a simple yet sophisticated dessert or looking to impress your friends and family, these brownies are sure to become a new favorite.

For serving, I love these slightly warm, with a scoop of vanilla bean ice cream or a drizzle of extra chocolate ganache. They are also fantastic at room temperature, cut into generous squares. Don’t be afraid to get creative with variations! Consider adding a sprinkle of sea salt on top before baking for a sweet and salty kick, or swirl in some raspberry jam for a fruity twist. You could also fold in some chopped nuts like walnuts or pecans into the brownie batter for added crunch. I truly encourage you to give these Marshmallow Brownies a try; you won’t regret the delightful experience!

Frequently Asked Questions:

Can I make these Marshmallow Brownies ahead of time?

Yes, absolutely! You can bake the brownies and let them cool completely. Store them in an airtight container at room temperature for up to 3 days. For the marshmallow topping, it’s best to add it closer to when you plan to serve them for the freshest, gooiest result. You can gently rewarm them in the oven for a few minutes if needed.

My marshmallows are browning too quickly. What should I do?

This is a common issue! If your marshmallows are browning too fast, you can tent the pan loosely with aluminum foil during the last few minutes of baking. This will help the marshmallows melt and get gooey without burning the tops. Keep a close eye on them!

What kind of chocolate should I use for the best brownie flavor?

For the richest and most satisfying brownie flavor, I recommend using a good quality semi-sweet or bittersweet chocolate. Using a combination of chopped chocolate and cocoa powder in the batter will also contribute to a deeper chocolate profile.

Marshmallow Brownies

Fudgy brownies topped with a sweet layer of melted marshmallows for an irresistible treat.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
16 servings

Ingredients

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yplk
• 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. Stir in the melted butter, vanilla extract, and oil.
3. Step 3
   In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
5. Step 5
   Pour the batter into the prepared baking pan and spread evenly.
6. Step 6
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
7. Step 7
   Remove the brownies from the oven and immediately spread the marshmallow creme evenly over the top. Return to the oven for 2-5 minutes, or until the marshmallow creme is lightly golden.
8. Step 8
   Let the brownies cool completely in the pan before cutting and serving.

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.