Marshmallow Brownies
These rich, fudgy brownies are swirled with gooey marshmallow creme for a chewy, chocolatey dessert that’s pure comfort with every bite.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 16 brownie squares
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 canola or vegetable oil
3/4 cup all-purpose flour
1 cup unsweetened Dutch process cocoa powder
1 1/2 tbsp cornstarch
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup marshmallow creme
Instructions
Prep the Pan:
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.
Mix Wet Ingredients:
In a large bowl, whisk together sugar, eggs, and egg yolk until combined and slightly pale. Stir in melted butter, vanilla extract, and oil until smooth.
Mix Dry Ingredients:
In another bowl, sift together flour, cocoa powder, cornstarch, and salt.
Combine Batter:
Gently fold the dry mixture into the wet until just combined. Fold in the chocolate chips.
Add Marshmallow Swirl:
Pour half of the brownie batter into the pan. Drop spoonfuls of marshmallow creme over it. Top with the remaining batter. Use a knife to gently swirl.
Bake:
Bake for 28–32 minutes, or until a toothpick inserted (not into marshmallow) comes out with moist crumbs. The marshmallow should puff and lightly brown.
Cool & Slice:
Let cool completely in the pan before lifting out and slicing into 16 squares.
Notes
For extra decadence, top with mini marshmallows or drizzle melted chocolate after baking.
Coconut oil can be substituted for canola for a mild tropical note.
Store in an airtight container at room temp for up to 4 days, or refrigerate for a denser, fudgier texture.
These brownies freeze well — just wrap individually and store for up to 2 months.
Find it online: https://allcookedup.com/marshmallow-brownies/
