Serves 24
35 min
Marshmallow Brownies
Recipe GLPRdc503b01f98453
Rich, fudgy brownies topped with mini marshmallows and chocolate chips that toast to golden perfection. These indulgent treats combine the deep chocolate flavor of cocoa powder and melted butter with a delightful marshmallow topping that adds sweetness and texture.
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Ingredients
1 cup unsalted butter, melted
1 cup cocoa powder
2 cups granulated sugar
4 eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips, divided
3 cups mini marshmallows
sprinkles for garnish
Directions
Preheat your oven to 350°F. Lightly grease or line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the melted butter and cocoa powder until completely smooth and well combined, with no lumps remaining.
Stir the granulated sugar into the cocoa mixture until fully incorporated.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and emulsified.
Mix in the vanilla extract and salt until evenly distributed throughout the batter.
Gently fold in the all-purpose flour until just combined; do not overmix. Fold in 3/4 cup of the chocolate chips.
Pour the brownie batter into the prepared pan, spreading it evenly to the edges.
Bake for approximately 18 minutes until the brownies are set but still slightly moist in the center.
Remove the pan from the oven and immediately scatter the mini marshmallows and remaining 3/4 cup chocolate chips evenly over the hot brownie surface.
Return the pan to the oven and bake for 2-3 minutes, until the marshmallows puff up and just begin to turn light golden at the edges.
Remove from the oven and allow the brownies to cool completely in the pan before cutting into 24 squares. Garnish with sprinkles if desired.
Store covered at room temperature for up to 3 days.
