Name: Ooey-Gooey Marshmallow Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

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Recipe by Manalee

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Ooey-Gooey Marshmallow Brownies created by Tinkerbell

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

Ready In:: 45mins
Yields:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@Manalee

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@Manalee

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

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review by erin3g

2/9/2021

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

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question by Janet R.

9/23/2017

Can I substitute powder Coco for the chocolate chips. And the bar semi sweet chocolate?

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photo by Tinkerbell

2/5/2013

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photo by Tinkerbell

2/5/2013

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review by Tinkerbell

2/5/2013

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!

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