Gooey Marshmallow Brownies- Best Fudgy Recipe

ByCrafty Hook

Marshmallow Brownies are the ultimate sweet escape, a delightful indulgence that always brings a smile. There’s something undeniably magical about the combination of rich, fudgy brownie batter and those pillowy, slightly toasted marshmallows. It’s a flavor and texture combination that speaks to our inner child, evoking cozy evenings and carefree moments. What makes these Marshmallow Brownies truly special is that moment of pure bliss when your fork sinks through the decadent chocolate, encountering that gooey, yielding marshmallow center, followed by the satisfying chew of the brownie. It’s a textural masterpiece, a symphony of soft, chewy, and airy. Whether you’re a seasoned baker or just starting out, this recipe promises a truly unforgettable treat that will have everyone begging for more.

Marshmallow Brownies

Marshmallow Brownies

There’s something truly magical about a brownie. That dense, fudgy center, the slightly crisp edges, the intense chocolate flavor – it’s a dessert that evokes pure comfort and joy. But what if I told you we could elevate this classic to an entirely new level of indulgence? Enter: Marshmallow Brownies. Imagine biting into a rich, decadent chocolate brownie, only to discover pockets of gooey, melted marshmallow swirling within. It’s a textural dream and a flavor explosion that will have everyone asking for seconds (and thirds!). This recipe strikes the perfect balance between a chewy, fudgy brownie base and a sweet, airy marshmallow swirl that simply melts in your mouth. It’s surprisingly straightforward to make, making it an excellent choice for a weekend treat or a special occasion. Get ready to impress yourself and your loved ones with these divine Marshmallow Brownies!

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 for a richer, less bitter flavor)
  • 1 1/2 TBSP Cornstarch
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Marshmallow creme

    • Instructions:

    Preparing the Brownie Batter

  • Preheat and Prepare Your Pan: First things first, let’s get our oven ready. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Now, grab an 8×8 inch baking pan. To ensure your beautiful brownies release cleanly, grease the pan generously with butter or cooking spray, and then line it with parchment paper. Leave a little overhang on the sides of the parchment paper; this will act as handles to help you lift the brownies out of the pan once they’re baked. This step is crucial for easy removal and a mess-free experience.
  • Whisk Together Wet Ingredients and Sugar: In a large mixing bowl, we’ll start building the base of our brownies. Combine the 2 cups of granulated sugar, the 3 large eggs, and the single egg yolk. Add the 1/2 cup of melted unsalted butter, the 2 teaspoons of pure vanilla extract, and the 1/2 cup of oil. Now, grab a whisk and whisk these ingredients together vigorously until the mixture is smooth, glossy, and well combined. You want to ensure there are no streaks of egg white or yolk visible and that the sugar has started to dissolve. This step incorporates air into the batter, contributing to the brownie’s texture.
  • Incorporate Dry Ingredients: In a separate, medium-sized bowl, whisk together the 3/4 cup of all-purpose flour, the 1 cup of unsweetened dutch process cocoa powder, the 1 1/2 tablespoons of cornstarch, and the 1/2 teaspoon of salt. The cornstarch helps to create a chewier texture, and using dutch process cocoa powder will give you a deeper, richer chocolate flavor that’s less acidic. Whisk these dry ingredients until they are uniformly blended. It’s important that the cocoa powder is evenly distributed to avoid clumps and ensure consistent chocolate flavor throughout your brownies.
  • Combine Wet and Dry Ingredients: Now, it’s time to bring our wet and dry ingredients together. Gradually add the dry ingredient mixture to the wet ingredient mixture in the large bowl. Use a spatula or a wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tough brownies instead of fudgy ones. You should have a thick, luscious chocolate batter at this point.
  • Add Chocolate Chips and Swirl in Marshmallow Creme: Stir in the 1 cup of semi-sweet chocolate chips into your brownie batter. Distribute them evenly throughout. Now, for the star of the show! Dollop spoonfuls of the 1 cup of marshmallow creme randomly over the surface of the brownie batter in the prepared baking pan. Using a knife or a skewer, gently swirl the marshmallow creme into the batter. Don’t over-swirl; you want distinct ribbons of marshmallow, not a completely blended mixture. This creates those delightful pockets of gooey goodness.
  • Bake and Cool: Pour the swirled batter into your prepared 8×8 inch baking pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. Keep in mind that the marshmallow will continue to set as it cools. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for them to firm up and for the marshmallow to achieve its perfect gooey texture. Resist the urge to cut them too early! Once completely cool, use the parchment paper overhang to lift the brownies out of the pan. Cut them into squares using a sharp knife and enjoy your incredibly decadent Marshmallow Brownies!

    • Marshmallow Brownies

    Conclusion:

    These Marshmallow Brownies are an absolute dream for any chocolate lover! The rich, fudgy brownie base combined with the gooey, melted marshmallow topping creates a dessert that’s both decadent and delightfully comforting. It’s the perfect balance of textures and flavors, making it incredibly moreish. Whether you’re baking for a special occasion or just need a sweet treat to brighten your day, these brownies are sure to impress.

    For serving, I love them warm, straight from the oven, when the marshmallow is at its gooeyest. They’re fantastic on their own, but a scoop of vanilla ice cream or a drizzle of caramel sauce takes them to the next level. You can also get creative with variations! Try adding a handful of chocolate chips to the brownie batter for extra chocolatey goodness, or sprinkle some chopped nuts on top before baking for a delightful crunch. Don’t be afraid to experiment!

    I truly encourage you to give this Marshmallow Brownie recipe a try. It’s surprisingly simple to make, and the results are so rewarding. You’ll be so pleased with how delicious these turn out!

    Frequently Asked Questions:

    Why are my marshmallows not melting properly?

    Ensure your marshmallows are fresh and not stale, as older marshmallows can be drier and harder to melt. Also, be sure to watch them closely towards the end of baking. Sometimes, a quick burst under the broiler (if you’re comfortable with it and watching constantly!) can help achieve that perfect golden, gooey top.

    Can I make these ahead of time?

    Yes, you can! The brownie base can be baked and cooled a day in advance. Store them in an airtight container at room temperature. For the marshmallow topping, it’s best to add and toast them just before serving for the freshest, gooiest experience. You can, however, add the untoasted marshmallows to the cooled brownies and then toast them when you’re ready to serve.

    Marshmallow Brownies

    Marshmallow Brownies

    Rich, fudgy brownies topped with a gooey marshmallow layer for an irresistible treat.

    Prep Time
    20 Minutes

    Cook Time
    35 Minutes

    Total Time
    55 Minutes

    Servings
    24 servings

    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

    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 sugar, eggs, and egg yolk until well combined.
    3. Step 3
      Stir in melted butter, vanilla extract, and oil. Mix until smooth.
    4. Step 4
      In a separate bowl, whisk together flour, cocoa powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips.
    5. Step 5
      Pour batter into the prepared baking pan and spread evenly.
    6. Step 6
      Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
    7. Step 7
      Remove from oven and immediately spread marshmallow creme evenly over the hot brownies.
    8. Step 8
      Return to oven for 5-7 minutes, or until marshmallow is lightly golden. Cool completely before cutting.

    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.

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