Indulge in the Cozy Comfort of Marshmallow Brownies
There’s something truly magical about the combination of chocolate and marshmallows. Picture this: a damp, chilly evening where the aroma of baking wafts through your kitchen, making every corner feel alive with warmth and love. That first bite of a rich, fudgy brownie topped with a fluffy, toasted layer of marshmallow takes me back to my childhood, where cozy gatherings around the family table were stitched together with laughter and sweets. This Marshmallow Brownies recipe is perfect for those moments, embodying everything we adore about comforting desserts. Whether you’re looking for an easy weeknight treat or something special to take to a gathering, this recipe is sure to delight. I promise, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Gooey: The combination of rich, fudgy brownies and soft, toasted marshmallows creates a texture that’s pure indulgence.
- Quick and Easy: With just a handful of simple ingredients and a straightforward process, you can whip these up in no time.
- Family Friendly: Kids and adults alike will have a hard time resisting this sweet treat—perfect for family gatherings or just a cozy night in.
- Customization Options: With a few fun variations, you can tailor this recipe to suit your taste buds.
- Freezer Friendly: Bake a batch, slice, and freeze for those unexpected sweet cravings!
What You’ll Need
Brownie Base:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Marshmallow Layer:
- 1½–2 cups mini marshmallows, or
- 12–15 large marshmallows, cut into quarters
Let’s Make It Together
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal later.
- In a mixing bowl, whisk together melted butter and granulated sugar until the mixture becomes glossy and well-combined.
- Add in the room-temperature eggs and vanilla extract. Whisk vigorously for about 30–45 seconds to incorporate air for a lighter texture.
- Sift in the cocoa powder and salt to ensure even distribution, stirring until the batter is smooth and luscious.
- Gently fold in the all-purpose flour, mixing just until combined—be careful not to overmix!
- Spread the brownie batter evenly into the prepared pan, creating a smooth layer.
- Bake in the preheated oven for 20–22 minutes until the edges are set, but the center remains soft and a little gooey.
- Remove from the oven and sprinkle mini marshmallows (or the quarters of large ones) evenly over the surface.
- Return the brownies to the oven and bake for an additional 8–12 minutes, or until the marshmallows are puffed and lightly golden, filling your kitchen with heavenly aromas.
- Allow to cool completely in the pan before slicing. Trust me, the marshmallows will firm up and set as they cool, creating the perfect topping!
Delicious Variations to Try
- Nutty Indulgence: Fold in some chopped walnuts or pecans into the brownie batter for added crunch and flavor.
- Chocolate Chip Delight: Add a cup of semi-sweet or dark chocolate chips into the batter for an extra chocolatey experience.
- Minty Fresh: A hint of peppermint extract instead of vanilla can create a festive, zesty twist that’s perfect for the Holidays.
- Caramel Layer: Drizzle some warm caramel over the brownies before adding the marshmallows for a rich, gooey treat that will make your taste buds dance.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Bake these brownies a day in advance for a more intense flavor as the ingredients meld overnight.
- Ingredient Swaps: If you’re out of eggs, try using ¼ cup of unsweetened applesauce for a vegan-friendly version!
- Slicing Tricks: For clean cuts, run your knife under hot water before slicing them up.
- Storage Suggestions: Store your brownies in an airtight container at room temperature for up to four days, or freeze for up to three months.
Nutrition Information per Serving
- Serving Size: 1 brownie
- Calories: 200
- Carbohydrates: 27g
- Sugar: 18g
- Fat: 9g
- Protein: 3g
- Sodium: 90mg
Frequently Asked Questions
-
Can I make this ahead?
Yes, these brownies can be made a day in advance for even more delicious flavor! -
Can I use different ingredients?
Absolutely! Feel free to swap out granulated sugar for brown sugar or use gluten-free flour for a gluten-free option. -
How do I store leftovers?
Keep them in an airtight container at room temperature for up to four days, or freeze them for longer storage. -
How long does it last?
When stored properly, these brownies can last up to four days at room temperature, or three months in the freezer.
Wrapping It Up
There’s nothing quite like a batch of warm Marshmallow Brownies to bring joy to your day. With their rich chocolate flavor and fluffy marshmallow topping, these brownies are sure to become a new family favorite. So, gather your loved ones, embrace the sweetness of life, and enjoy a slice (or two) of these little pieces of heaven. Save this Marshmallow Brownies recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Marshmallow Brownies
Ingredients
Brownie Base
- ½ cup ½ cup (115 g) unsalted butter, melted
- 1 cup 1 cup (200 g) granulated sugar
- 2 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup (50 g) unsweetened cocoa powder
- ½ tsp ½ tsp salt
- ½ cup ½ cup (65 g) all-purpose flour
Marshmallow Layer
- 1½–2 cups 1½–2 cups mini marshmallows, or 12–15 large marshmallows, cut into quarters
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal later.
- In a mixing bowl, whisk together melted butter and granulated sugar until the mixture becomes glossy and well-combined.
- Add in the room-temperature eggs and vanilla extract. Whisk vigorously for about 30–45 seconds to incorporate air for a lighter texture.
- Sift in the cocoa powder and salt to ensure even distribution, stirring until the batter is smooth and luscious.
- Gently fold in the all-purpose flour, mixing just until combined—be careful not to overmix!
- Spread the brownie batter evenly into the prepared pan, creating a smooth layer.
Baking
- Bake in the preheated oven for 20–22 minutes until the edges are set, but the center remains soft and a little gooey.
- Remove from the oven and sprinkle mini marshmallows (or the quarters of large ones) evenly over the surface.
- Return the brownies to the oven and bake for an additional 8–12 minutes, or until the marshmallows are puffed and lightly golden.
- Allow to cool completely in the pan before slicing. This will help the marshmallows firm up and set.
