Discover the ultimate Marshmallow Brownie recipe for an incredibly fudgy, chocolatey, and delightfully gooey treat. This recipe is perfect for satisfying your sweet cravings and impressing guests with minimal effort. Get ready to experience pure chocolate bliss with every bite.
Key Ingredients for Marshmallow Brownie Recipe
- For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus more for topping, if desired)
- For the Marshmallow Layer:
- 1 bag (10-12 oz) large marshmallows, halved or quartered
- 1/4 cup milk or heavy cream (optional, for smoother melting)
How to Make Marshmallow Brownie Recipe
This Marshmallow Brownie recipe is wonderfully simple to make, delivering a deeply satisfying chocolate experience with an irresistible gooey marshmallow topping. The preparation is straightforward, featuring a rich, fudgy brownie base that perfectly complements the molten marshmallow layer. Expect a total preparation and baking time of approximately 45-55 minutes, making this an ideal dessert for any occasion.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step ensures your brownies won’t stick and will be easy to remove.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Stir in the vanilla extract.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition until the mixture is glossy and smooth. It’s important to add them gradually to emulsify the batter properly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting these ingredients can help prevent lumps and ensure an even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.
- Add Chocolate Chips: Fold in the 1 cup of semi-sweet chocolate chips into the brownie batter. reserve a few for topping if you like that extra chocolatey crust.
- Pour Batter: Pour the brownie batter evenly into the prepared baking pan and spread it out with your spatula. Ensure the batter reaches all corners of the pan for uniform baking.
- Bake Partially: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but not wet batter. This partial baking is crucial before adding the marshmallow layer.
- Add Marshmallow Layer: While the brownies are baking, prepare your marshmallows. If desired, you can pour the milk or cream over the halved or quartered marshmallows in a bowl and stir gently to help them melt more evenly.
- Top with Marshmallows: Once the brownies have partially baked, carefully remove them from the oven. Evenly distribute the marshmallow pieces over the hot brownie batter. You can also sprinkle a few extra chocolate chips on top of the marshmallows if you wish.
- Finish Baking: Return the pan to the oven and bake for another 10-15 minutes, or until the marshmallows are puffed up and lightly golden brown. Keep a close eye on them as marshmallows can burn quickly.
- Cool Completely: Remove the pan from the oven and let the Marshmallow Brownie recipe cool completely on a wire rack. This is a critical step for the brownies to set properly and for the marshmallow layer to become that perfect chewy consistency. If you try to cut them while warm, they will be very messy.
- Slice and Serve: Once fully cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares and serve. Enjoy your incredibly delicious Marshmallow Brownie recipe!
Why You’ll Love This Marshmallow Brownie Recipe
You’ll absolutely adore this Marshmallow Brownie recipe for its incredibly fudgy texture and the luxurious, melt-in-your-mouth marshmallow topping that adds a delightful gooeyness. It offers a comforting, nostalgic flavor that rivals any bakery treat, all while being incredibly cost-effective to whip up in your own kitchen. The delightful contrast between the rich chocolate and sweet, pillowy marshmallows makes each bite an experience you won’t forget.
Unlike a plain brownie, this version takes indulgence to a new level with its cloud-like marshmallow crown. It’s the perfect economical dessert option that delivers maximum wow-factor without the hefty price tag. For anyone craving a truly decadent, homemade chocolate experience, this Marshmallow Brownie recipe is calling your name – so gather your ingredients and give it a try!
Storing and Reheating Tips
To enjoy your delicious Marshmallow Brownie recipe for days to come, proper storage is key. Once completely cooled, you can store them in an airtight container at room temperature for up to 3 days. The marshmallow topping may become slightly less gooey but will retain its lovely texture.
If you need to store them for longer, refrigeration is an option for up to a week. Be aware that the marshmallows might firm up a bit. To reheat, you can gently warm individual brownies in a microwave for 10-15 seconds, just enough to soften the marshmallow without melting it completely. For freezing, wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Final Thoughts
This Marshmallow Brownie recipe is a true crowd-pleaser, offering an irresistible combination of rich chocolate and sweet, chewy marshmallow. It’s a simple yet incredibly rewarding bake that everyone will love. Don’t hesitate to try this delightful treat in your own kitchen for a taste of pure homemade happiness.
Marshmallow Brownie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step ensures your brownies won’t stick and will be easy to remove.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 1 teaspoon vanilla extract
- Add the eggs one at a time, beating well after each addition until the mixture is glossy and smooth. It’s important to add them gradually to emulsify the batter properly.4 large eggs, at room temperature
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting these ingredients can help prevent lumps and ensure an even distribution.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.
- Fold in the 1 cup of semi-sweet chocolate chips into the brownie batter. reserve a few for topping if you like that extra chocolatey crust.1 cup semi-sweet chocolate chips (plus more for topping, if desired)
- Pour the brownie batter evenly into the prepared baking pan and spread it out with your spatula. Ensure the batter reaches all corners of the pan for uniform baking.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached but not wet batter. This partial baking is crucial before adding the marshmallow layer.
- While the brownies are baking, prepare your marshmallows. If desired, you can pour the milk or cream over the halved or quartered marshmallows in a bowl and stir gently to help them melt more evenly.1 bag (10-12 oz) large marshmallows, halved or quartered, 1/4 cup milk or heavy cream (optional, for smoother melting)
- Once the brownies have partially baked, carefully remove them from the oven. Evenly distribute the marshmallow pieces over the hot brownie batter. You can also sprinkle a few extra chocolate chips on top of the marshmallows if you wish.1 bag (10-12 oz) large marshmallows, halved or quartered, 1 cup semi-sweet chocolate chips (plus more for topping, if desired)
- Return the pan to the oven and bake for another 10-15 minutes, or until the marshmallows are puffed up and lightly golden brown. Keep a close eye on them as marshmallows can burn quickly.
- Remove the pan from the oven and let the Marshmallow Brownie recipe cool completely on a wire rack. This is a critical step for the brownies to set properly and for the marshmallow layer to become that perfect chewy consistency. If you try to cut them while warm, they will be very messy.
- Once fully cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares and serve. Enjoy your incredibly delicious Marshmallow Brownie recipe!