Marshmallow Brownies

These marshmallow brownies are chewy and fudgy with pools of gooey marshmallow throughout. They're decadent without being too rich and perfect for marshmallow lovers.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: Marshmallow Brownies, Marshmallow Creme Brownies, Marshmallow Swirl Brownies

Servings: large brownies

Author: Fiona Dowling

Equipment

8x8 inch (20x20 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 8x8 inch (20x20 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).

Nutrition