Description
Rich and fudgy Marshmallow Brownies layered with a soft, gooey marshmallow topping and finished with melted semi sweet chocolate. A nostalgic, crowd pleasing dessert with the perfect balance of chewy and creamy textures.
Ingredients
Scale
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 inch baking pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, salt, and baking powder.
- In a separate bowl, mix melted butter and sugar until smooth, then add eggs and vanilla extract and stir until fully combined.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20 minutes.
- Remove from the oven and evenly sprinkle mini marshmallows over the top.
- Return to the oven and bake for an additional 5 to 7 minutes until marshmallows are soft and slightly puffed.
- Immediately sprinkle chocolate chips over the warm marshmallows and gently spread as they melt to form a smooth chocolate layer.
- Allow brownies to cool completely before slicing into 9 squares and serving.
Notes
- Do not overbake to keep the brownies fudgy.
- Let the brownies cool fully before slicing for clean edges.
- Store in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg