Description
These rich and fudgy Marshmallow Brownies combine classic chocolate brownie flavors with a sweet, gooey marshmallow swirl for an irresistible treat. Perfectly moist with a melt-in-your-mouth texture, they are ideal for dessert or an indulgent snack that delights both kids and adults alike.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder (Dutch process preferred)
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups white granulated sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup unsalted butter (melted)
- 1/2 cup oil (canola or vegetable)
- 2 teaspoons pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallow creme
Instructions
- Preheat the oven: Heat your oven to 325°F (163°C). Prepare a 9x9-inch baking pan by spraying it with nonstick baking spray. Line the bottom and two sides with parchment paper then spray again to prevent sticking.
- Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Stir in the salt and set aside.
- Beat sugar and eggs: Using a mixer with a whisk attachment, beat the white sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture lightens to a pale color.
- Melt butter and combine wet ingredients: Melt the butter in the microwave and allow it to cool slightly. Add the melted butter, oil, and vanilla extract to the beaten egg mixture. Mix on low speed until all are combined.
- Add dry ingredients: Gradually mix in the sifted dry ingredients on low speed until just incorporated to avoid overmixing.
- Fold in chocolate chips: Use a rubber spatula to gently fold the semi-sweet chocolate chips into the batter evenly.
- Prepare pan and add batter: Pour the brownie batter into the prepared pan, spreading it evenly.
- Swirl marshmallow creme: Microwave the marshmallow creme for 20-30 seconds until slightly melted. Dollop teaspoon-sized spoonfuls of marshmallow on top of the batter. Using a butter knife, lightly swirl the marshmallow into the batter to create a marbled effect.
- Bake: Place the pan in the oven and bake for 45-55 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter. If too wet, bake an additional 5 minutes.
- Cool and serve: Remove the pan from the oven and allow the brownies to cool completely on a cooling rack before cutting into squares and serving.
Notes
- The marshmallow swirl creates a beautiful texture contrast and a sweet surprise in these brownies.
- Do not overmix the batter once the dry ingredients are added to keep brownies tender.
- If you prefer fudgier brownies, slightly underbake and test carefully.
- Use Dutch process cocoa powder for a deeper chocolate flavor and richer color.
- Ensure the marshmallow creme is just softened to swirl easily without blending completely into the batter.
