A closeup of a marshmallow topped chocolate brownie with a glass of milk in the background
5 from 7 votes

Fudgy Marshmallow Brownies

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 brownies
Calories: 312kcal
Author: Marie Roffey
PRINT PIN
Dense, rich chocolate brownies covered in a soft and chewy easy marshmallow topping, these fudgy Marshmallow Brownies are not only easy but also fun and totally addictive.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American
Keyword: easy chocolate icing, fudgy brownies, marshmallow brownies

Ingredients

FOR THE BROWNIE LAYER

  • 100  (1/2 cup / 3.5oz) dark (70% cocoa) chocolate, roughly chopped
  • 85  (3/4 stick) unsalted butter
  • large eggs, room temp
  • 1/2  cup  (100g / 3.5oz) caster (or granulated white) sugar
  • 1/2  cup  (100g / 3.5oz) dark brown sugar, packed
  • 95 g (3/4 cup / 3.3oz) plain (all purp) flour
  • 25  g unsweetened cocoa
  • 1/4  teaspoon  salt
  • 300 g (10.5oz) vanilla marshmallows

FOR THE EASY CHOCOLATE ICING

  • 1/2  cup  icing (powdered / confectioners) sugar
  • tablespoons  cocoa powder  (notes)
  • 1 1/2 tablespoons  milk  (notes)

Instructions

FOR THE BROWNIE LAYER

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 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).

Video

Notes

  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. 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.
  3. 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.
  4. 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.

TOOLS USED IN THIS RECIPE

  • A silicone spatula makes sure nothing is left behind.
  • An 8x8 inch square baking tin

CLICK HERE FOR MORE BROWNIE RECIPES