Decadent Fudgy Marshmallow Brownies with Toasted Marshmallows
These fudgy marshmallow brownies feature a gooey center and a toasted marshmallow topping, perfect for chocolate lovers.
Equipment
- 1 9-inch baking dish greased
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish. In a large mixing bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, cream the melted butter and sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
- Spread the batter evenly in the prepared baking dish. Top with mini marshmallows, covering the entire surface. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Turn on the broiler for the last 2-3 minutes to toast the marshmallows until golden brown. Watch closely to prevent burning.
Serving
- Let the brownies cool in the pan for at least 15 minutes before slicing. Serve warm, optionally with a scoop of vanilla ice cream.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Don't overmix to keep the texture fudgy. Let cool completely before cutting to avoid a gooey mess. Experiment with different chocolate chips or add nuts for added texture.
Ingredient Substitutions: Substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor. Use gluten-free flour for a gluten-free version.
How to Serve: Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: The brownies can be made a day in advance and stored in the refrigerator. Reheat in the oven for a few minutes before serving to refresh the texture.
Ingredient Substitutions: Substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor. Use gluten-free flour for a gluten-free version.
How to Serve: Serve warm with a scoop of vanilla ice cream for an indulgent treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: The brownies can be made a day in advance and stored in the refrigerator. Reheat in the oven for a few minutes before serving to refresh the texture.