Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 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!
Notes
To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.