Save to Pinterest A rich, fudgy brownie dessert loaded with chocolate chunks and topped with gooey marshmallows perfect for satisfying any sweet tooth.
I first served this to my family and everyone loved how gooey and chocolatey it was, perfect for dessert nights.
Ingredients
- Dry Ingredients: 1 cup (125 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1/2 tsp baking powder, 1/2 tsp salt
- Wet Ingredients: 1 cup (225 g) unsalted butter melted, 1 1/2 cups (300 g) granulated sugar, 1/2 cup (100 g) packed brown sugar, 3 large eggs at room temperature, 2 tsp pure vanilla extract
- Chocolate & Extras: 3/4 cup (130 g) semi-sweet chocolate chips or chunks, 1/2 cup (85 g) dark chocolate chips or chopped chocolate, 2 cups (100 g) mini marshmallows
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C) Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper
- Step 2:
- In a medium bowl whisk together the flour cocoa powder baking powder and salt Set aside
- Step 3:
- In a large bowl combine the melted butter granulated sugar and brown sugar Whisk until smooth
- Step 4:
- Add the eggs one at a time mixing well after each addition Stir in the vanilla extract
- Step 5:
- Gradually fold the dry ingredients into the wet mixture until just combined (do not overmix)
- Step 6:
- Fold in the semi-sweet and dark chocolate chips or chunks
- Step 7:
- Spread the batter evenly in the prepared pan Bake for 2225 minutes
- Step 8:
- Remove from the oven quickly scatter the mini marshmallows over the top and gently press them in
- Step 9:
- Return to the oven and bake for an additional 57 minutes until the marshmallows are puffed and golden
- Step 10:
- Let cool completely in the pan before slicing into squares
Save to Pinterest Making this brownie has become a family tradition especially during holiday gatherings where kids eagerly wait for their slice
Notes
For extra decadence drizzle with melted chocolate after baking Swap dark chocolate for milk chocolate if you prefer a sweeter brownie Serve warm with a scoop of vanilla ice cream for an indulgent treat
Required Tools
9x13-inch (23x33 cm) baking pan Parchment paper Mixing bowls Whisk Rubber spatula Measuring cups and spoons
Allergen Information
Contains Wheat (gluten) eggs dairy (butter chocolate marshmallows may contain traces of milk)
Save to Pinterest This brownie bake is the ultimate chocolate lover's dream that never fails to impress.
Recipe Questions & Answers
- → How do I prevent the marshmallows from burning?
Bake the brownies first, then add the marshmallows and return to the oven for a shorter time at a slightly lower temperature to ensure they puff and brown gently without burning.
- → Can I substitute milk chocolate for dark chocolate in the batter?
Yes, swapping dark chocolate for milk chocolate will create a sweeter and creamier brownie flavor.
- → What is the best way to fold in the chocolate chunks?
Gently fold the chocolate chunks into the batter at the end to keep them evenly distributed without overmixing, preserving the brownie’s texture.
- → Should the brownies be cooled before cutting?
Allowing the brownies to cool completely in the pan helps them set properly, making for cleaner, more uniform squares when sliced.
- → Is it possible to make this dessert vegan-friendly?
Replacing butter with plant-based alternatives and using vegan marshmallows can adapt this dessert to a vegan diet.
- → How do the marshmallows affect the texture?
The marshmallows melt slightly and form a gooey, soft layer on top, contrasting with the dense, fudgy brownie beneath.