Sweet Revenge Brownies

READY IN: 1hr 5mins
Recipe by howmanybites

This is from the Chicken Soup for the Soul Cookbook, and these brownies are TO DIE FOR!! I've made them for bake sales, family get-togethers, birthday parties...everyone loves them!

Top Review by elainegl

These are rich and wonderful. I made exactly as directed, except I used a gluten-free flour blend instead of regular flour. I couldn't tell the difference. The marshmallows seemed to disappear when cooked, although you could still see the chocolate chips. After 53 minutes, the toothpick wasn't clean. I cooked it 5 more minutes, but think it might have been better to remove earlier. It tasted wonderful though! I served the brownies with peppermint ice cream. What a treat! Thanks for the recipe.

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Generously grease an 8x12 pan.
  3. Combine chocolate and butter in a medium saucepan.
  4. Melt over med-low heat, stirring constantly, until chocolate is almost melted.
  5. Remove from heat and stir until smooth.
  6. Whisk in sugar until blended, then add eggs, one at a time, the flour, and the vanilla.
  7. Fold in mini marshmallows and one cup of chocolate chips.
  8. Pour into greased pan and smooth evenly.
  9. Sprinkle remaining chocolate chips on top.
  10. Bake for 53-55 minutes, or until a toothpick comes out clean.
  11. Do not overbake!

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