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Marshmallow Brownies

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Rich, fudgy brownies topped with sweet, swirled marshmallow creme, perfect for a decadent 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 (160°C).
  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 mixing bowl, using a mixer with a whisk attachment, beat the white granulated sugar, large eggs, and egg yolk on high speed for 5 minutes until pale in color.
  8. Melt the unsalted butter in the microwave and let it cool slightly.
  9. Add the oil, cooled melted butter, and pure vanilla extract to the egg mixture.
  10. Mix on low speed until just combined.
  11. Gradually add the dry ingredients to the wet mixture.
  12. Mix on low speed until just combined, being careful not to overmix.
  13. Pour in the semi-sweet chocolate chips.
  14. Use a rubber spatula to fold the chocolate chips into the brownie batter.
  15. Pour the brownie batter evenly into the prepared 9×9-inch baking pan.
  16. Melt the marshmallow creme in the microwave for 20-30 seconds.
  17. Stir the melted marshmallow creme until smooth.
  18. Use a 1 teaspoon spoon to dollop spoonfuls of the marshmallow creme on top of the brownie batter.
  19. Take a butter knife and very lightly swirl the marshmallow creme into the brownie batter.
  20. Bake for 45-55 minutes.
  21. Test for doneness by inserting a toothpick; it should come out slightly wet with moist crumbs, not raw batter.
  22. If a lot of batter comes out, bake for another 5 minutes.
  23. Remove the pan from the oven and cool completely on a cooling rack before cutting.
  24. Cut into squares and serve.

Notes

Always cool brownies completely before cutting for clean, fudgy slices.
Do not overmix the batter; mix only until just combined to keep them fudgy.
Use Dutch process cocoa for a rich, dark color and milder chocolate flavor.
Be gentle when swirling the marshmallow creme to create distinct patterns.

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