Marshmallow Brownies
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These marshmallow brownies are chewy and fudgy with pools of gooey marshmallow. They’re simple to make, super decadent and the perfect way to take your brownies to the next level.
If you love marshmallows – then you need to try these marshmallow brownies. They’re rich and decadent with the perfect chocolate flavor and big dollops of gooey marshmallow. I tested this recipe using marshmallows, mini marshmallows and marshmallow creme (AKA fluff) – and using marshmallow creme was key to getting ooey, gooey marshmallow. The recipe is simple, and the results are seriously delicious.
Making Marshmallow Brownies
If you’ve ever tried mixing marshmallows into your favorite cookie dough or brownie batter – you likely may have ended up with no marshmallows after your cookies are brownies finished baking. Marshmallows will typically melt into the baked good as they bake, leaving a sticky, crunchy hard bit from the sugar instead of staying pillowy soft of gooey.
Therefore, developing this recipe took a lot of attempts to end up with marshmallow brownies where the pockets of marshmallow stayed marshmallow-y instead of disappearing as the brownies baked. The two key factors here were:
- Using marshmallow creme – AKA fluff
- Ensuring that the brownie batter is thick enough, otherwise the marshmallow is more likely to melt into it.
The recipe is actually very simple.
- Prep. Preheat the oven to 350F (180C) and line an 8×8 inch (20×20 cm) pan with parchment so that there’s an overhang around the sides.
- Lining the pan is crucial – otherwise the marshmallow can make the brownies stick to the pan.
- Beat the Melted Butter & Sugar. When finished, the melted butter shouldn’t sit on top of the eggs.
- Mix in the Eggs & Vanilla. I always do this one at a time.
- Beat in the Melted Chocolate. For this recipe, I used semi-sweet chocolate. You could use dark chocolate that’s around 50-60% cocoa. I wouldn’t use anything stronger though, or the brownies may start to taste bitter.
- Sift in the Flour, Cocoa, and Salt – then Stir. I always sift the cocoa to ensure that there are no lumps.
- Assemble.
- Spoon about 1/2 of the brownie batter into the prepared pan and smooth into an even layer.
- Drop dollops of marshmallow fluff on top. It will not cover the entire brownie bottom – this is expected.
- In between the dollops of marshmallow fluff, drop big dollops of the remaining brownie batter.
- Working quite quickly try to spread the brownie batter so that most of the marshmallow fluff is covered. It it’s not fully covered, that’s OK.
- Bake. These brownies will need to bake for about 35 minutes. The marshmallow fluff will puff up from where it’s poked through. If you insert a toothpick into the pan, it shouldn’t come out with unbaked brownie batter.
Recipe Tip
It’s important to let these brownies cool for at least 3 hours before slicing. If the brownies are still warm, then the marshmallow fluff will ooze out of the brownie when you slice them.
More Marshmallow Treats to Love
Marshmallow Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- ¾ cup unsalted butter (170 grams), melted and cooled (about 5 minutes
- 1 cups granulated sugar (200 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 ounces semi-sweet chocolate (112 grams), melted
- 1 cup all-purpose flour (125 grams)
- ⅔ cup cocoa powder (53 grams)
- ¼ teaspoon salt
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 350℉ (180℃). Lightly grease an 8×8 inch (20×20 cm) then line with parchment paper so that there's an overhang around the edges. Greasing the pan first helps the parchment stick to the pan.
- In a large bowl, using a stand or hand held electric mixer, beat together the melted butter and sugar. Keep mixing until the melted butter no longer sits on top of the butter.
- Add in the vanilla extract, then beat in the eggs 1 at a time.
- Mix in the melted chocolate. Be sure to scrape down the bottom and sides of the bowl, so that no chocolate is stuck. Whenever melting chocolate – always do so slowly and gently to ensure that it doesn't burn. If using a microwave, use 45-second intervals on medium power and stir between each interval. If using the stove, use a double boiler.
- Sift the flour, cocoa and salt into the bowl. Gently fold together using a rubber spatula or wooden spoon.
- To assemble the brownies, first spoon about 1/2 of the dough (or slightly more) into the prepared pan and smooth into an even layer. Then drop dollops of marshmallow fluff on top. It will not cover the brownie batter – that is expected and OK. Drop dollops of the reserved brownie batter in between the dollops of marshmallow fluff, and over top of the marshmallow fluff. Spread the brownie battter into an even layer – it some marshmallow is exposed, that's OK.
- Bake in the middle of the preheated oven for about 35 minutes, or until the top looks set and an inserted toothpick comes out with no brownie batter. The marshmallow will puff up, but it will fall down as the brownies cool.
- Cool the brownies in the pan fully. When ready to slice, lift them out of the pan using the overhang of the parchment and place on a cutting board. Slice with a sharp knife.
Notes
- Marshmallow Creme: Marshmallow creme – AKA fluff – should not be substituted with mini marshmallows or regular marshmallows, as the marshmallows will melt into the batter and disappear.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Details are an estimate only based on 1 brownie, assuming the recipe is sliced into 9 very large brownies. You can definitely get 18 brownies from this recipe (9 large squares, cut in half).
