Description
These decadent marshmallow brownies combine rich, fudgy chocolate with a light swirl of sweet marshmallow creme, creating a perfect balance of texture and flavor in every bite. Ideal for a crowd, this recipe yields a deliciously moist brownie with a gooey marshmallow topping that’s sure to satisfy any chocolate lover’s craving.
Ingredients
Brownie Batter
- 2 cups white granulated sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup unsalted butter, melted
- 2 tsp pure vanilla extract
- 1/2 cup oil (canola or vegetable)
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder (use Dutch process cocoa powder)
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Marshmallow Swirl
- 1 cup marshmallow creme
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick spray, then line the bottom and two sides with parchment paper and spray again to ensure easy removal.
- Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Stir in the salt. Set aside.
- Beat eggs and sugar: Using a mixer with a whisk attachment, beat the sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is pale and fluffy.
- Incorporate fats and vanilla: While the eggs mix, melt the butter in the microwave and let it cool slightly. Add the melted butter, oil, and vanilla extract to the egg mixture and blend on low speed until combined.
- Add dry ingredients and chocolate chips: Gradually add the sifted dry ingredients to the wet mixture, mixing on low just until incorporated. Fold in the chocolate chips gently with a rubber spatula.
- Prepare marshmallow swirl: Pour the brownie batter into the prepared baking pan, smoothing the top. Melt the marshmallow creme in the microwave for 20-30 seconds, stirring to loosen it.
- Swirl marshmallow into batter: Dollop teaspoon-sized amounts of the melted marshmallow topping evenly over the batter. Use a butter knife to lightly swirl the marshmallow into the batter, creating a marbled effect.
- Bake: Place the pan in the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out with slight moist crumbs but not wet batter. If the toothpick has too much batter, bake for an additional 5 minutes and test again.
- Cool and serve: Remove the brownies from the oven and set on a cooling rack to cool completely before cutting into 16 squares and serving.
Notes
- Use Dutch process cocoa for a richer flavor and smoother texture.
- Melting the marshmallow creme helps to create easier swirling and a more uniform topping.
- The brownies are best stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a more intense chocolate flavor, consider adding an extra 1/4 cup of cocoa powder.
