why make this recipe
Easy Chocolate Marshmallow Brownies with Fudgy Layers are a delightful treat perfect for any occasion. The combination of rich brownie layers and fluffy marshmallows creates a delicious contrast in texture and flavor. Whether you are baking for a special event or just want a sweet snack at home, these brownies are sure to please everyone. They are simple to make and will leave your friends and family asking for seconds.
how to make Easy Chocolate Marshmallow Brownies with Fudgy Layers
Ingredients:
For the brownie batter:
- 1 cup (225g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (100g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (optional, for extra richness)
For the marshmallow layer:
- 2 cups mini marshmallows (or vegan marshmallows if preferred)
Directions:
Prepare the oven and pan
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting later.
Melt the butter
- In a medium saucepan over low heat, melt the butter until fully liquid.
- Remove from heat and stir in the sugar until combined.
Add eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Stir in the vanilla extract.
Mix dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
Add chocolate chips (optional)
- Fold in chocolate chips for extra gooeyness.
Layer the batter and marshmallows
- Spread half of the brownie batter into the prepared pan.
- Sprinkle the marshmallows evenly over this layer.
- Spread the remaining brownie batter on top, gently covering the marshmallows.
Bake
- Place in the oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool and cut
- Let brownies cool completely in the pan before lifting them out.
- Cut with a sharp knife, wiping the blade between slices to avoid marshmallow sticking.
how to serve Easy Chocolate Marshmallow Brownies with Fudgy Layers
These brownies can be served warm or at room temperature. They are delicious with a scoop of vanilla ice cream on top, or simply enjoyed with a glass of milk. You can also sprinkle some extra chocolate chips or nuts on top for added flavor.
how to store Easy Chocolate Marshmallow Brownies with Fudgy Layers
Store the brownies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Brownies can also be frozen for up to 3 months. Just make sure to wrap them well to keep them fresh.
tips to make Easy Chocolate Marshmallow Brownies with Fudgy Layers
- Make sure not to overmix the batter when combining wet and dry ingredients to keep the brownies fudgy.
- For an extra chocolatey taste, you can replace half of the cocoa powder with chocolate syrup or melted chocolate.
- If you prefer a more gooey texture, reduce the baking time by a few minutes.
variation
You can customize these brownies by adding different mix-ins like nuts or caramel swirls. Use flavored marshmallows for a fun twist or add a layer of peanut butter for a delicious nutty flavor.
FAQs
1. Can I use different types of marshmallows?
Yes! You can use any type of marshmallows you prefer, including vegan marshmallows.
2. Is it necessary to use chocolate chips?
No, the chocolate chips are optional. You can leave them out if you want a simpler brownie.
3. Can I use a different size baking pan?
Yes, but keep in mind that baking times may vary with different sizes. Just check for doneness with a toothpick to be sure.
Easy Chocolate Marshmallow Brownies
Ingredients
For the brownie batter
- 1 cup 1 cup (225g) unsalted butter
- 2 cups 2 cups (400g) granulated sugar
- 4 4 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup (125g) all-purpose flour
- 1 cup 1 cup (100g) unsweetened cocoa powder
- ½ teaspoon ½ teaspoon salt
- 1 cup 1 cup semi-sweet chocolate chips (optional, for extra richness) Optional for added richness.
For the marshmallow layer
- 2 cups 2 cups mini marshmallows Can substitute with vegan marshmallows.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting later.
Melt the butter
- In a medium saucepan over low heat, melt the butter until fully liquid. Remove from heat and stir in the sugar until combined.
Add eggs and vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Mix dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix.
Add chocolate chips (optional)
- Fold in chocolate chips for extra gooeyness.
Layer the batter and marshmallows
- Spread half of the brownie batter into the prepared pan. Sprinkle the marshmallows evenly over this layer. Spread the remaining brownie batter on top, gently covering the marshmallows.
Bake
- Place in the oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool and cut
- Let brownies cool completely in the pan before lifting them out. Cut with a sharp knife, wiping the blade between slices to avoid marshmallow sticking.