Description
These rich and fudgy marshmallow brownies combine the deep chocolate flavor of Dutch-process cocoa with the light, sweet swirl of marshmallow creme for a delightful twist on classic brownies. Perfectly moist and tender with melty chocolate chips throughout, this easy-to-make recipe yields decadent brownies ideal for dessert or sharing at gatherings.
Ingredients
Brownie Batter
- 2 cups white granulated sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup unsalted butter, melted
- 1/2 cup oil (canola or vegetable)
- 2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 cup unsweetened cocoa powder (Dutch process recommended)
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Marshmallow Swirl
- 1 cup marshmallow creme
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick spray, then line the bottom and two sides with parchment paper. Spray the parchment paper lightly again to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, and cornstarch. Stir in the salt and set this dry mixture aside.
- Beat Sugar and Eggs: Using a mixer fitted with a whisk attachment, beat the sugar, whole eggs, and egg yolk on high speed for about 5 minutes until the mixture becomes pale and fluffy, incorporating air for a light texture.
- Add Butter, Oil, and Vanilla: Melt the butter in the microwave and allow it to cool slightly. Then add the melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture while mixing on low speed. Mix just until combined to avoid overmixing. Fold in the semi-sweet chocolate chips using a rubber spatula.
- Prepare Marshmallow Swirl: Melt the marshmallow creme in the microwave for 20 to 30 seconds until slightly softened and easier to spread. Stir to smooth out any lumps.
- Assemble in Pan: Pour the brownie batter evenly into the prepared baking pan. Dollop teaspoons of the melted marshmallow creme evenly over the top of the batter. Using a butter knife, lightly swirl the marshmallow into the batter to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out with slight moist crumbs but not raw batter. If the toothpick has too much wet batter, bake for an additional 5 minutes.
- Cool and Serve: Remove the brownies from the oven and place the pan on a cooling rack. Allow the brownies to cool completely before cutting to ensure clean slices and proper set texture. Serve and enjoy!
Notes
- Use Dutch-process cocoa powder for a richer chocolate flavor and enhanced color.
- Ensure the melted butter is cooled before mixing to prevent cooking the eggs.
- Do not overmix the batter once the dry ingredients are added to avoid dense brownies.
- Swirling the marshmallow fluff gently into the batter creates an attractive marble pattern and adds a gooey texture.
- Check the brownies near the end of baking to avoid overbaking, which can dry them out.
- Line the pan with parchment paper on two sides to make lifting the brownies out easier for clean cutting.
