Marshmallow Brownies

A hand holding a Marshmallow Brownie that has marshmallow cream/fluff that was swirled into the top of the brownie before baking.

These fudgy marshmallow brownies are loaded with mini marshmallows and swirled with marshmallow fluff prior to baking.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 153kcal

Author Whitney Wright

Equipment

Ingredients

2 1/2 tablespoons Dutch processs cocoa
5 tablespoons boiling water
1 oz dark chocolate finely chopped (I used 72% cocoa)
2 tablespoons unsalted butter melted
5 tablespoons vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup semi-sweet chocolate chips
1 cup mini marshmallows (I do a heaping 1 cup!)
1/3 cup marshmallow fluff (cream)

US Customary - Metric

Instructions

Adjust oven rack to middle position. Preheat oven to 350°F.
Line a 8x8 inch pan with parchment paper, leaving a small overhang on all sides so that you can easily remove the brownies. Spray the parchment with nonstick cooking spray.
In a large bowl whisk the boiling water and cocoa powder until smooth. Add the dark chocolate and whisk until the chocolate is melted. Next, whisk in the butter and oil. (Mixture might look clumpy and curdled, that's ok).
Whisk in the egg, egg yolk, and vanilla, stirring until smooth.
Whisk in the sugar until thoroughly combined. Using a spatula fold in the flour, salt, chocolate chips, and mini marshmallows. Do not overmix.
Transfer the batter to the prepared pan. Spread the batter into an even layer in the pan.
Place the marshmallow cream in a microwave safe bowl. Heat for 10-15 seconds. Dollop the fluff along the top of the brownie batter. Use a knife to swirl the fluff into the batter.
Bake for 28-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake as this makes brownies dry.
Remove pan from the oven and place on a wire rack to cool completely. (about 1 ½ hours).
When ready to serve, lift the parchment overhand and cut the brownies on a cutting board. Enjoy!

Notes

These brownies can be made several hours ahead of time. Once brownies have cooled, store them in an airtight container at room temperature for 3-4 days.

To freeze, wrap cooled brownies in plastic wrap, place in an airtight container, and freeze for up to two months. Thaw them in the refrigerator, then allow them to come to room temperature.

Nutrition