Description
These decadent Marshmallow Brownies combine a rich, fudgy chocolate base with sweet, gooey marshmallow swirls, creating a delightful treat perfect for any occasion. Made with a blend of cocoa, chocolate chips, and marshmallow creme, these brownies offer a luscious texture and irresistible flavor that will satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 2 cups White granulated sugar
- 3 Large eggs
- 1 Egg yolk
- 1/2 cup Unsalted butter, melted
- 1/2 cup Canola or vegetable oil
- 2 tsp Pure vanilla extract
- 1 cup Marshmallow creme
Dry Ingredients
- 3/4 cup All-purpose flour
- 1 cup Unsweetened cocoa powder (Dutch process)
- 1 1/2 TBSP Cornstarch
- 1/2 tsp Salt
Add-ins
- 1 cup Semi-sweet chocolate chips
Instructions
- Prepare the Pan: Preheat the oven to 325°F. Spray a 9×9-inch baking pan with nonstick spray, then line the bottom and two sides with parchment paper. Spray the parchment paper again to ensure the brownies don’t stick.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Add the salt and set aside.
- Beat Eggs and Sugar: Using a mixer with a whisk attachment, beat the white granulated sugar, whole eggs, and egg yolk on high speed for 5 minutes until the mixture is pale and fluffy. This aerates the batter for a tender crumb.
- Add Wet Ingredients: Melt the unsalted butter in the microwave and let it cool slightly. Then, add the melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until combined.
- Incorporate Dry Ingredients: Add the sifted dry ingredients into the wet mixture. Mix on low speed just until combined to avoid overmixing and ensure tender brownies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a rubber spatula to distribute them evenly throughout the batter.
- Pour Batter into Pan: Pour the brownie batter into the prepared baking pan and spread evenly.
- Swirl Marshmallow Creme: Melt the marshmallow creme in the microwave for 20-30 seconds until soft. Dollop teaspoon-sized amounts evenly on top of the batter. Use a butter knife to lightly swirl the marshmallow into the batter for a marbled effect.
- Bake: Bake the brownies for 45-55 minutes until a toothpick inserted comes out slightly wet but without raw batter. If a lot of batter sticks to the toothpick, continue baking for 5 more minutes and check again.
- Cool and Serve: Remove the brownies from the oven and let them cool completely on a cooling rack before cutting into 16 squares and serving.
Notes
- Use Dutch process cocoa powder for a richer chocolate flavor.
- Line the baking pan with parchment paper on two sides to make removing the brownies easier.
- Be careful not to overbake; brownies continue to set as they cool.
- The marshmallow creme swirl adds a delightful gooey texture but do not mix it fully into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie (approximately 2x2 inch square)
- Calories: 280
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
