Marshmallow Brownies
Delightful Marshmallow Brownies combine fudgy chocolate brownie with sweet marshmallow fluff, perfect for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups sugar Granulated or can substitute with brown sugar
- 4 large eggs Room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips Semi-sweet or dark chocolate
Marshmallow Topping
- 1 cup marshmallow fluff
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter mixture, stirring until fully incorporated.
- Fold in the chocolate chips.
Baking
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Drop spoonfuls of marshmallow fluff on top of the brownie batter and swirl with a knife for a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow to cool before cutting into squares.
Notes
Store Marshmallow Brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Let cool completely before cutting for clean edges.