Ok, I know what you want (that is, if you want what I want) and that’s fudgy Marshmallow Brownies. A fudgy chocolate brownie, topped with soft and chewy marshmallow topping. And you want them now.
Lucky these brownies are quick to make as well as very simple. Why not try your hand at making marshmallows from scratch for the topping. You should also try these fudgy Chocolate Marshmallow Cookies.
These marshmallow brownies were one of those creations I dreamed up when I thought “what are 2 of my favourite things and how can I jam them into one delicious recipe”. So, this is how.
And I’m not even going to ask you to make your own marshmallow. This recipe calls for good old shop bought marshmallows. This keeps the recipe simple and quick for those cravings that need fixing now!
How to make fudgy marshmallow brownies
- Start by melting some butter and chocolate together in a saucepan over very low heat.
- Mix that with some white and brown sugars, and two eggs. Just whisking by hand is fine.
- Sift in some flour, cocoa and salt and gently mix it through. Pour that into a prepared tin and bake for 20 minutes.
How to melt and reset marshmallows
- Place the marshmallows in a bowl and then microwave on high for around 50 seconds. It may vary between microwaves but they should be super soft, fluffy and inflated when you take them out.
- Give it a stir around, really to remove the shape of the individual marshmallows, then tip out onto the top of the brownies (still in the tin).
- Now wet your hands just slightly and gently pat the marshmallow to the edges to level it out. Now place that under an overhead grill / broiler for around 2 minutes until toasted.
You can also use a kitchen blowtorch to toast the top of the marshmallow.
How to save burnt marshmallow
Keep an eye on the marshmallow under the grill as it can burn quickly. If you burn it though, don’t worry – it can be saved. I know this from experience.
Use a regular table knife to peel off the layer of burnt and brittle mallow and you’ll be left with perfectly white and bright undamaged marshmallow. Now put it back under the grill / broiler and don’t walk away.
How to make easy chocolate icing
The goodness doesn’t stop there – these fudgy marshmallow brownies are topped with an easy chocolate icing. I mean really easy.
Just mix together some icing (powdered / confectioners) sugar with cocoa and a little milk then drizzle it all over the top of the marshmallow. Let it set then devour.
How to cut marshmallow
Marshmallow is a gooey and sticky treat – but totally worth that minor pain. There are some tricks to cutting these marshmallow topped brownies as neatly as possible. I found the best way was to heat the knife first (either under hot water or with a kitchen blowtorch) then rubbing a little oil over the blade (carefully).
Surely such a delicious looking layered treat can’t be easy but it is. I can literally make these fudgy marshmallow brownies (and have) all whilst I’m stacking the dishwasher.
The marshmallow topping is super stretchy and chewy so just take a big bite and enjoy!
Other recipes you’ll love
- Mini Wagon Wheels
- Chocolate Coconut Brownies
- Drunken Hazelnut Cranberry Brownies
- Biscoff Brownies
- S’mores Gooey Chocolate Mug Cake
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FOR THE BROWNIE LAYER
- 100 g dark (70% cocoa) chocolate, roughly chopped (½ cup / 3.5oz)
- 85 g unsalted butter (¾ stick / 3oz)
- 2 large eggs, room temp
- ½ cup caster (or granulated white) sugar (100g / 3.5oz)
- ½ cup dark brown sugar, packed (100g / 3.5oz)
- 95 g plain (all purp) flour (¾ cup / 3.3oz)
- 25 g unsweetened cocoa
- ¼ teaspoon salt
- 300 g vanilla marshmallows (10.5oz)
FOR THE EASY CHOCOLATE ICING
- ½ cup icing (powdered) sugar
- 2 tablespoons cocoa powder (notes 1)
- 1 ½ tablespoons milk (notes 1)
For best results, always weigh ingredients where a weight is provided
FOR THE BROWNIE LAYER
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
- On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring. Remove from heat.
- With a whisk, whisk together both sugars, eggs plus the melted chocolate and butter.
- Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
- Bake for 20 minutes
- Place the marshmallows in a microwave safe bowl, then microwave on high for around 50 seconds.
- Spray the edges of the baking paper that are sticking up around the brownie with spray oil. Also spray a spatula, then give the marshmallow a stir and tip it out onto the brownie.
- Wet your hands lightly and press down over the top of the marshmallow to even it out.
- Change the oven to the overhead grill / broiler on high, then toast the marshmallows for about 2 minutes. Keep an eye on them so they don’t burn (notes).
FOR THE EASY CHOCOLATE ICING
- Once the brownie has cooled, transfer them to a tray or rack lined with baking paper.
- Sift the icing sugar and cocoa into a bowl. Add 1 tablespoon of milk and mix until you have a chocolate glaze. If it seems to thick add a little more milk a couple of drops at a time. It can get runny too quickly.
- Drizzle all over the top of the cooled brownies and allow to set before cutting (notes).
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- Burnt marshmallow: Uhoh! You left it under the overhead grill / broiler too long and now the marshmallow is burnt. No problem. You can use a knife to gently peel away the burnt layer and re-grill / broil the top. You can also use a kitchen blowtorch for this step if you prefer.
- The chocolate drizzle: Add the milk slowly. It needs to be a consistency that will run but also will set and not just run straight off the marshmallow. Add milk and stir until it’s just running off the spoon.
- Cutting marshmallows: This can become a sticky situation. My favourite method is to rub a large chefs knife lightly with oil, then dip it in icing (powdered) sugar. Re-dip in the sugar before each slice.
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