Moist and fudgy chocolate brownies, topped with melted marshmallows and chocolate glaze.
So I love me a good Brownie, any time. I’m also a huuuuuge fan of marshmallows. Plain marshmallows, toasted marshmallows, homemade, shop-bought, covered in coconut …… Er, you get the picture. But, whoa there, marshmallow brownies? That’s a whole ‘nother level.
These marshmallow brownies were one of those dreamy creations where I just thought “what are 2 of my favourite things and how can I jam them into one unbelievably gorgeous recipe”. So, this is how.
And no, I’m not going to ask you to make your own marshmallow. You certainly can but this recipe works just perfectly with good old shop bought marshmallows. This keeps the recipe simple and quick for those cravings that need fixing now!
So, um, yeah, these are pretty sweet but that actually CAN be a good thing.
- Because it means they go further or
- if you’re like me, you love super sweet anyway (and I’m guessing you do, because you’re here, right?)
I use good quality dark chocolate in this recipe. That along with 3 whole eggs, brown sugar and only a little flour makes these brownies ultra-fudgy and ultra-luxurious.
Oh, and because just ooey, gooey marshmallow topped fudgy chocolate brownies isn’t enough, I threw in some choc chips too. Yep, just threw ‘em in, while no one was looking. Didn’t see a thing. You know, ‘cause that’s how I roll. Plus, I find it difficult to make chocolate brownies without throwing something in and choc chips are, more often than not, the perfect addition. Everything’s better with choc chips. AMIRIGHT?????
Very important! Every time I post a brownies recipe I mention that they are much better undercooked than overcooked. This rule is especially true with this recipe. Before Chocolate Brownies can become Marshmallow Brownies, they need to cook a little but not all the way. When there is only a few minutes cooking time left, you remove them from the oven, scatter over the marshmallows then put them back in the oven to finish up. So you see, if you don’t take them out early the first time, then when you take them out the second time, they’ll be overdone.
Very often, I fail at my own rule. That’s where the microwave and ice cream come to the rescue. Overdone brownies? Heat them up, add a big dollop of ice cream and then pour over some chocolate sauce. Problem solved ?
Have you tried this recipe?
Rate or comment below
For the brownies
- 3 large eggs, room temp
- 200 g dark chocolate (70% cocoa)
- 115 g (1 stick or 1/2 cup) unsalted butter
- 3/4 cup (150g) caster sugar
- 1/2 cup (100g) dark brown sugar, packed
- 1 1/2 teaspoon vanilla extract
- 130 g (1cup) plain (AP) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 25 g cocoa
- 1 cup (200g) dark chocolate chips
- 2 cups vanilla marshmallows, cut in half
For the Chocolate Glaze
- ¾ cup icing (powdered / confectioners) sugar
- 2 tablespoons cocoa powder - (see notes)
- 1 tablespoon milk - (see notes)
- Set the oven to 180C / 350F / 160C fan forced and line an 8x8 inch square baking tin with baking paper.
- Melt together the chocolate & butter. You can do this in the microwave in 20 second intervals. Zap for 20 seconds. Mix well. Repeat until it is melted together. This shouldn't take more than 2 minutes total. Try to limit the microwaving as much as possible and melt more by giving it a good mix in between microwave bursts, otherwise you risk giving it a burnt flavour.
- Lightly beat the eggs. Continue beating on low speed while adding the sugar, vanilla and finally the melted butter & chocolate mix. Mix until it is all incorporated.
- Whisk together the sifted flour, baking powder, salt and cocoa. Add the flour to the egg mix in 3 parts. Beat gently each time until the flour is just mixed through. Fold through the chocolate chips.
- Spread the batter in the pan evenly. Bake for 20 minutes until a toothpick comes out still a bit sticky. These are definitely best underdone than overdone.
- Scatter the marshmallows over the top of the brownie and place back in the over for another 2-3 minutes until puffing up and melted in the centre.
- Remove from oven and press down on the marshmallows gently with a spatula to make sure they spread all over. Allow to cool in the tin for 10 minutes before using the ends of the baking paper to lift it out and place it on a cooling rack. Allow to cool completely.
- Sift the icing sugar and cocoa into a bowl. Add the milk and mix until you have a chocolate glaze. Drizzle all over the top of the cooled brownies and allow to set before cutting into 10 pieces.