Description
Indulge in the ultimate dessert experience with these fudgy and gooey brownies swirled with sweet marshmallow. Each bite promises rich chocolate flavor and delightful chewiness that will leave you craving more!
Ingredients
Scale
- 1/2 cup Unsalted Butter, melted
- 1 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/2 cup Semi-Sweet Chocolate Chips (Optional, but recommended)
- 1 1/2 cups Mini Marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (or 9×9-inch for slightly thinner brownies) baking pan with parchment paper, leaving an overhang on all sides. Lightly grease the parchment paper.
- In a medium microwave-safe bowl or a saucepan over low heat, melt the unsalted butter. If you're adding chocolate chips to the batter, add them to the melted butter and stir until smooth. Let the mixture cool slightly for a few minutes.
- In a large mixing bowl, whisk together the granulated sugar, room-temperature large eggs, and vanilla extract until well combined and slightly pale, about 1-2 minutes.
- Pour the slightly cooled melted butter (and chocolate, if used) into the sugar-egg mixture. Whisk until fully incorporated and smooth.
- In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Make sure there are no lumps of cocoa powder.
- Gradually add the dry ingredients to the wet ingredients. Using a spatula, gently fold until just combined. Be careful not to overmix!
- Pour about half of the brownie batter into your prepared baking pan and spread it evenly with your spatula.
- Sprinkle about two-thirds of your mini marshmallows evenly over the first layer of batter.
- Carefully dollop the remaining brownie batter over the marshmallows. Spread it as best you can without disturbing the layer below too much.
- Sprinkle the remaining one-third of mini marshmallows on top of the second batter layer. Take a knife or a skewer and gently swirl it through the top layer of batter and marshmallows, creating marble patterns.
- Transfer the pan to your preheated oven. Bake for 25-30 minutes. The edges should be set, but the center should still look a bit soft and slightly jiggly.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This can take 2-3 hours, or you can chill them in the refrigerator for an hour.
- Once completely cool, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into squares.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: Do NOT overbake! For truly fudgy brownies, they must cool completely. Use quality ingredients for the best flavor, and ensure your eggs are at room temperature for a smoother batter.