Fudgy Marshmallow Brownies
Indulge in rich, chocolatey brownies topped with a fluffy layer of marshmallow, offering a perfect balance of fudgy decadence and gooey sweetness.
Ingredients
Brownie Base
- 1 cup unsweetened cocoa powder Use high-quality cocoa for a richer flavor.
- 1 cup unsalted butter Melted.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Sifted.
- 1/2 teaspoon salt
Topping
- 1 1/2 cups mini marshmallows Or regular-sized, cut into smaller pieces.
- 1/2 cup chocolate chips or chunks Optional, for added chocolatey richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the cocoa powder until smooth.
- In a large mixing bowl, combine the sugar and eggs. Beat them together until well combined, then add the vanilla extract.
- Gradually mix the melted cocoa and butter into the egg mixture. Stir well until fully combined.
- Sift in the flour and salt. Fold gently until the dry ingredients are just combined, avoiding overmixing.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and sprinkle the mini marshmallows and chocolate chips on top. Return to the oven for another 5-7 minutes until the marshmallows swell and are lightly toasted.
Cooling and Serving
- Allow the brownies to cool in the pan before cutting them into squares. These treats are best served warm.
Notes
For a dairy-free option, replace the butter with coconut oil or a plant-based butter. Adding a bit of espresso powder can enhance the chocolate flavor. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.