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Marshmallow Brownies

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Indulge in these rich, fudgy brownies topped with a sweet, gooey marshmallow swirl for an irresistible treat.

Ingredients

Scale
  • 2 cups White granulated sugar
  • 3 Large eggs
  • 1 Egg yolk
  • 1/2 cup Unsalted butter, melted
  • 2 tsp Pure vanilla extract
  • 1/2 cup Oil, canola or vegetable
  • 3/4 cup All-purpose flour
  • 1 cup Unsweetened cocoa powder (Dutch process)
  • 1 1/2 TBSP Cornstarch
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Marshmallow creme

Instructions

  1. Preheat your oven to 325°F.
  2. Spray a 9×9-inch baking pan with nonstick spray.
  3. Line the bottom and two sides of the pan with parchment paper, leaving an overhang.
  4. Spray the parchment paper again with nonstick spray.
  5. In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, and cornstarch.
  6. Add the salt to the dry ingredients and set aside.
  7. In a large bowl, using a mixer with a whisk attachment, beat the white granulated sugar, large eggs, and egg yolk on high speed for 5 minutes.
  8. The mixture should become pale in color.
  9. While the eggs and sugar are mixing, melt the unsalted butter in the microwave.
  10. Allow the melted butter to cool slightly.
  11. Add the canola or vegetable oil, cooled melted butter, and pure vanilla extract to the egg mixture.
  12. Mix on low speed until just combined.
  13. Add the sifted dry ingredients to the wet mixture.
  14. Mix on low speed until just combined, being careful not to overmix.
  15. Pour in the semi-sweet chocolate chips.
  16. Use a rubber spatula to gently fold the chocolate chips into the batter.
  17. Pour the brownie batter evenly into the prepared 9×9-inch pan.
  18. Melt the marshmallow creme in the microwave for 20-30 seconds.
  19. Stir the melted marshmallow creme until smooth.
  20. Using a 1 teaspoon measure, dollop spoonfuls of the melted marshmallow creme on top of the brownie batter.
  21. Take a butter knife and gently swirl the marshmallow creme into the brownie batter.
  22. Bake for 45-55 minutes.
  23. The brownies are done when a toothpick inserted into the center comes out slightly wet with moist crumbs, not raw batter.
  24. If a lot of batter comes out, bake for another 5 minutes.
  25. Cool the brownies completely on a cooling rack before cutting and serving.

Notes

Do not overmix the brownie batter; mix only until just combined for fudgy results.
Ensure the melted butter is cooled slightly before adding to the egg mixture.
Always cool brownies completely before cutting to prevent crumbling and ensure clean slices.
Dutch process cocoa powder gives a richer color and flavor, but standard unsweetened cocoa works too.
Use parchment paper ‘slings’ for easy removal of the baked brownies from the pan.

Find it online: https://timelesscrumb.com/marshmallow-brownies/