Rich Marshmallow Brownies with Gooey Chocolate Layers
These Marshmallow Brownies are a delectable treat with layers of gooey chocolate and fluffy marshmallows. Perfect for dessert lovers!
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Toppings
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour half of the brownie batter into the prepared baking dish. Sprinkle the marshmallows and chocolate chips evenly over the batter. Pour the remaining batter over the top, spreading it gently to cover the marshmallows and chocolate chips completely.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
Serving
- Allow the brownies to cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature, ideally 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, freeze the brownies for up to 2 months.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Do not overmix after adding dry ingredients. Slightly underbake for gooey brownies. Cool completely before cutting for clean slices.
Ingredient Substitutions: Use dark chocolate chips for a deeper chocolate flavor. Substitute coconut oil for butter for a different texture.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
Make-Ahead Tips: Prepare the batter in advance and freeze before baking. Thaw and bake when ready to serve.
Ingredient Substitutions: Use dark chocolate chips for a deeper chocolate flavor. Substitute coconut oil for butter for a different texture.
How to Serve: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
Make-Ahead Tips: Prepare the batter in advance and freeze before baking. Thaw and bake when ready to serve.