Ooey-Gooey Marshmallow Brownies

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:

ingredients

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
Contributor
@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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  1. erin3g
    Delicious!! So easy to make. Took a bit longer in the oven, more like 40 minutes, but turned out great!
    Reply
  2. Janet R.
    Can I substitute powder Coco for the chocolate chips. And the bar semi sweet chocolate?
    Reply
  3. Tinkerbell
    Ooey-Gooey Marshmallow Brownies Created by Tinkerbell
    Reply
  4. Tinkerbell
    Ooey-Gooey Marshmallow Brownies Created by Tinkerbell
    Reply
  5. 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!
    Reply
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