Description
Deliciously rich and fudgy marshmallow brownies topped with gooey melted marshmallows and a smooth chocolate glaze. This easy-to-make dessert combines classic chocolate brownie flavors with a delightful marshmallow topping, perfect for any chocolate lover.
Ingredients
Scale
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
Topping and Glaze
- 2 cups mini marshmallows
- 1/3 cup (60 g) semisweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking pan to ensure the brownies don’t stick.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, mixing thoroughly to create a smooth mixture.
- Add Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, and salt just until combined, being careful not to overmix to maintain a fudgy texture.
- Bake Brownies: Pour the brownie batter evenly into the prepared pan and bake for 25-28 minutes or until the center is just set, indicating the brownies are perfectly baked but still moist.
- Add Marshmallow Topping: Remove the brownies from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven and bake for an additional 2-3 minutes until the marshmallows puff up and become golden.
- Prepare Chocolate Glaze: While the marshmallows bake, melt the semisweet chocolate chips with the butter either in the microwave or on the stovetop, stirring frequently until the mixture is smooth and glossy.
- Glaze and Cool: Drizzle the melted chocolate glaze over the marshmallow layer. Allow the brownies to cool completely before slicing to let the glaze set and flavors meld.
Notes
- Be careful not to overbake the brownies to maintain a fudgy center.
- If mini marshmallows are unavailable, regular size marshmallows can be cut into smaller pieces.
- The chocolate glaze can be substituted with a drizzle of caramel or peanut butter for variation.
- Allow brownies to cool fully before slicing to ensure clean cuts and prevent sticky edges.
