Ooey-Gooey Marshmallow Brownies

Submitted by Manalee

"From the book Bakin' Brownies by Susan Devins. A rich, fudgy, marshmallowy, easy to make brownie."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 12-16 Brownies

ingredients

• 2 ounces unsweetened chocolate
• 1⁄2 cup semi-sweet chocolate chips
• 1⁄2 cup unsalted butter
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1⁄2 cup flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1 cup mini marshmallows

directions

1. Preheat oven to 350 and grease 8x8 pan.
2. Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
3. Beat together eggs, sugar, and vanilla in a large bowl.
4. Beat in chocolate mixture.
5. Mix flour, salt, and baking powder in a separate bowl.
6. Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
7. Spread batter evenly in pan. Bake for 30 minutes.
8. Transfer pan to wire rack and cool completely before cutting the brownies into squares.

Reviews

[Tinkerbell]

The best! I love brownies, but they have to be fudgy. No cake-like brownies for me. This recipe is perfect. I wish my photo did them justice, but I made a mistake by using the Perfect Brownie Pan, which is far from perfect for brownies with things like marshmallows or bits of fruit in them. Regardless of how they looked after I got them out of the pan, they tasted divine. They rose up, and baked into a fudgy-bottomed brownie with a thin, glossy, top. The marshmallows puff up and then mostly melt away, so don't expect it to look like a smore. These are the fudgiest brownies I've ever made, and will be my go-to recipe from now on. I've been storing them in a tightly sealed container on the counter top, and I'm quite proud that I did not eat them all in one day, so I can tell you they are still soft and moist four days after baking. Thanks for sharing this recipe, Manalee!

 

[erin3g]

Delicious!! So easy to make. Took a bit longer in the oven, more like 40 minutes, but turned out great!