Description
These Marshmallow Brownies combine rich, fudgy chocolate brownies with a swirl of sweet marshmallow creme on top, creating a delightful combination of dense cocoa flavor and fluffy sweetness. Perfectly balanced and baked to moist perfection, they make an irresistible treat for chocolate lovers and marshmallow fans alike.
Ingredients
Scale
Dry Ingredients
- 3/4 cup All-purpose flour
- 1 cup Unsweetened cocoa powder (Dutch process recommended)
- 1 1/2 tablespoons Cornstarch
- 1/2 teaspoon Salt
Wet Ingredients
- 2 cups White granulated sugar
- 3 Large eggs
- 1 Egg yolk
- 1/2 cup Unsalted butter, melted
- 1/2 cup Oil (canola or vegetable)
- 2 teaspoons Pure vanilla extract
Additional Ingredients
- 1 cup Semi-sweet chocolate chips
- 1 cup Marshmallow creme
Instructions
- Prepare the baking pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick baking spray. Line the bottom and two sides of the pan with parchment paper for easy removal, then spray the parchment again to ensure the brownies don’t stick.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, cornstarch, and salt. Set this dry mix aside while you prepare the wet ingredients.
- Beat the sugar and eggs: Using a mixer fitted with a whisk attachment, beat the granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes. The mixture should become pale and fluffy, which helps develop a light texture in the brownies.
- Add melted butter, oil, and vanilla: Melt the butter in the microwave and let it cool slightly. Add the melted butter, oil, and vanilla extract to the sugar and eggs mixture. Stir on low speed until just combined.
- Combine wet and dry ingredients: Gradually add the sifted dry mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix to keep the brownies tender.
- Fold in chocolate chips: Using a rubber spatula, gently fold in the semi-sweet chocolate chips evenly into the batter.
- Prepare marshmallow swirl: Pour the batter into the prepared baking pan, smoothing the top. Microwave the marshmallow creme for 20-30 seconds to soften, then stir until smooth. Dollop teaspoon-sized spoonfuls of the marshmallow creme evenly over the brownie batter.
- Swirl marshmallow: Use a butter knife to lightly swirl the marshmallow creme into the brownie batter, creating a marbled effect without mixing it fully.
- Bake: Bake the brownies for 45 to 55 minutes. Insert a toothpick into the center after 45 minutes; it should come out with a few moist crumbs but not wet batter. If the toothpick is very wet, continue baking for an additional 5 minutes and test again.
- Cool and serve: Once baked, transfer the brownies to a cooling rack and allow them to cool completely before cutting into 16 squares and serving. Cooling fully ensures the brownies hold their shape when cut.
Notes
- Use Dutch-processed cocoa powder for a deep, smooth chocolate flavor.
- Ensure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
- Do not overmix the batter after adding dry ingredients to keep brownies tender.
- Line the baking pan with parchment paper on two sides only to make it easier to lift the brownies out.
- The marshmallow swirl gives a sweet and chewy contrast to the fudgy brownies.
- You can substitute vegetable oil if canola oil is unavailable.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280
- Sugar: 25g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg
