Fudgy Marshmallow Brownies Gooey & Toasted

Marshmallow Brownies. Oh, the mere mention of it conjures up a cascade of chocolatey dreams and gooey, sugary bliss. If you’ve ever experienced the magic of a perfectly baked brownie, then imagine that decadent richness amplified by pockets of molten, toasted marshmallow. That’s precisely the enchantment we’re diving into today! These Marshmallow Brownies aren’t just a dessert; they’re an experience. They’re the ultimate comfort food, a nostalgic nod to campfire s’mores, and a sophisticated treat all rolled into one. What makes them so utterly irresistible? It’s the stunning contrast between the deep, fudgy intensity of the brownie and the airy, sweet surrender of the marshmallows, creating a textural symphony that dances on your palate. Get ready to elevate your brownie game and create a batch that will disappear faster than you can say “more, please!”

Marshmallow Brownies

There are few things more comforting than a perfectly fudgy brownie, but imagine taking that rich chocolatey base and topping it with a gooey, toasted marshmallow layer. That’s exactly what these Marshmallow Brownies deliver! They’re an absolute showstopper, perfect for sharing (or not!). The secret to their incredible texture and flavor lies in a combination of quality cocoa and the delightful swirl of marshmallow creme that bakes into a chewy, caramelized cloud. Get ready to impress yourself and anyone lucky enough to snag a bite.

Ingredients:

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Use dutch process cocoa powder)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Making the Dreamy Brownie Base

The foundation of any great brownie is its batter, and this recipe ensures a luxuriously rich and fudgy texture. We start by combining our wet ingredients with the sugar to create a smooth and emulsified base. This step is crucial for preventing a greasy texture and ensuring that the sugar dissolves properly, leading to a tender brownie.

1. Cream the Sugar and Wet Ingredients: In a large mixing bowl, combine the 2 cups of white granulated sugar, 3 large eggs, and the extra egg yolk. Whisk these together vigorously until the mixture becomes pale yellow and slightly thickened. This process incorporates air and helps create that desirable fudgy texture. Next, gradually whisk in the 1/2 cup of melted unsalted butter, ensuring it’s fully incorporated. Add the 2 teaspoons of pure vanilla extract and the 1/2 cup of canola or vegetable oil. Continue whisking until everything is well combined and you have a smooth, glossy liquid. Don’t rush this step; a well-emulsified wet mixture will lead to a superior brownie.

2. Incorporate the Dry Ingredients: In a separate medium bowl, whisk together the 3/4 cup of all-purpose flour, 1 cup of unsweetened dutch process cocoa powder, 1 1/2 tablespoons of cornstarch, and 1/2 teaspoon of salt. Using dutch process cocoa powder is highly recommended here as it provides a deeper, smoother chocolate flavor and a less bitter profile compared to natural cocoa powder. The cornstarch acts as a binder and helps to create that signature fudgy texture, preventing the brownies from becoming too cakey. Sift these dry ingredients together to ensure no clumps and an even distribution.

3. Combine Wet and Dry for the Batter: Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tougher brownies. A few streaks of flour are acceptable; they will disappear as you proceed. Fold in the 1 cup of semi-sweet chocolate chips. These will melt slightly during baking, adding even more pockets of delicious chocolatey goodness to your brownies.

The Marshmallow Swirl Magic

This is where the magic truly happens! The marshmallow creme transforms these brownies into something truly special, creating a sweet, gooey topping that bakes to perfection.

4. Assemble and Swirl the Marshmallow Creme: Pour the brownie batter evenly into a greased and floured 9×13 inch baking pan. Spread the batter out to create a smooth, even layer. Now, dollop the 1 cup of marshmallow creme over the top of the brownie batter. Using a spoon or an offset spatula, gently swirl the marshmallow creme into the brownie batter. You don’t need to perfectly mix it in; swirls create beautiful patterns and ensure pockets of pure marshmallow delight throughout your brownies. Aim for swirls that go about halfway down into the batter, leaving some areas of pure brownie and some areas with a generous amount of marshmallow.

Baking and Cooling for Perfection

The final stage is all about achieving that perfect balance of fudgy brownie and toasted marshmallow. Patience is key here, as letting the brownies cool properly is essential for their texture.

5. Bake and Cool to Perfection: Preheat your oven to 350°F (175°C). Bake the marshmallow brownies for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The marshmallow topping may puff up and brown slightly during baking, which is exactly what we want. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling process is crucial for allowing the brownies to set properly. Rushing this step will result in crumbly, messy brownies. Once completely cooled, cut them into squares and prepare to be amazed by the incredible combination of fudgy chocolate and gooey, toasted marshmallow. Enjoy every single decadent bite!

Conclusion:

So there you have it – a foolproof guide to creating absolutely divine Marshmallow Brownies! This recipe is a true winner because it delivers that perfect balance of rich, fudgy brownie with gooey, melted marshmallow. It’s surprisingly easy to make, meaning you don’t need to be a seasoned baker to impress yourself and your loved ones. The sheer delight on someone’s face when they bite into one of these is simply unbeatable. Whether you’re looking for a crowd-pleasing dessert for a party, a comforting treat on a rainy day, or just a way to satisfy that sweet craving, these Marshmallow Brownies are guaranteed to hit the spot.

I love serving these warm, perhaps with a scoop of vanilla bean ice cream for an extra decadent experience. They’re also fantastic slightly cooled, as the marshmallow firms up just enough to give a lovely chew. For variations, consider adding a sprinkle of sea salt on top before baking for a sweet and salty contrast, or swirl in some caramel sauce for another layer of flavor. You could even fold in some chocolate chips for even more chocolatey goodness. Don’t be afraid to get creative!

I truly encourage you to give this Marshmallow Brownies recipe a try. You won’t regret it! It’s a recipe that’s sure to become a favorite in your baking repertoire.

Frequently Asked Questions:

Can I make these Marshmallow Brownies ahead of time?

Yes, absolutely! Marshmallow Brownies can be made a day in advance. Store them in an airtight container at room temperature. They might even taste better the next day as the flavors meld together. Just be aware that the marshmallow might firm up a bit, but they can be gently warmed in the microwave for a few seconds if you prefer them gooey.

What kind of marshmallows work best?

Standard large marshmallows are perfect for this recipe. You can also use mini marshmallows, but you might need slightly more as they melt down more easily. Some people even prefer to use marshmallow creme, which can be swirled into the batter before baking for a more integrated gooeyness.

How do I prevent the marshmallows from burning?

The key to perfectly gooey, not burnt, marshmallows is to add them during the last few minutes of baking, or even right after you take the brownies out of the oven. If adding during baking, watch them very closely. I often find it easiest to spread them on top just as the brownie is done, then pop it back in the oven for just a minute or two until they’re puffed and lightly golden. This ensures they melt beautifully without scorching.

Marshmallow Brownies

Fudgy brownies topped with a gooey marshmallow layer for an irresistible treat.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
16 servings

Ingredients

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yplk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Use dutch process cocoa powder)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a large bowl, whisk together the granulated sugar, eggs, and egg yolk until well combined.
3. Step 3
   Stir in the melted butter, vanilla extract, and oil until smooth.
4. Step 4
   In a separate bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Step 6
   Fold in the semi-sweet chocolate chips.
7. Step 7
   Pour the batter into the prepared baking pan and spread evenly.
8. Step 8
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
9. Step 9
   Remove from oven and immediately spread the marshmallow creme evenly over the top of the brownies.
10. Step 10
    Return to oven for 2-3 minutes, or until the marshmallow is slightly puffed and lightly golden.
11. Step 11
    Let cool completely before cutting and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.