Marshmallow Brownies

Marshmallow Brownies are the ultimate indulgent dessert, featuring rich, fudgy brownies topped with a layer of gooey marshmallows and finished with a smooth chocolate frosting. This classic American treat is perfect for bake sales, potlucks, holidays, or anytime you’re craving a nostalgic, chocolate-loaded dessert. Each bite delivers a perfect balance of chewy, gooey, and creamy textures that dessert lovers can’t resist.

Ingredients

For the Brownies

• 4 ounces unsweetened chocolate, coarsely chopped
• 10 tablespoons butter, cubed
• 2 cups granulated sugar
• 4 large eggs
• ½ teaspoon kosher salt
• 1 cup all-purpose flour
• 3 cups miniature marshmallows

For the Chocolate Frosting

• ½ cup butter
• ⅓ cup unsweetened cocoa powder
• ⅓ cup milk
• 3½ cups powdered sugar, sifted

Instructions

Brownies

• Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or grease well.
• Melt chocolate and butter together in the microwave in 30-second intervals, stirring until smooth.
• Stir in sugar, eggs, and salt until fully combined.
• Mix in flour just until incorporated.
• Spread batter evenly into prepared pan.
• Bake for 20–25 minutes until the center is just set.
• Sprinkle marshmallows evenly over hot brownies and return to oven for 2 minutes until puffed.

Frosting

• In a saucepan, melt butter, cocoa powder, and milk over medium heat until smooth.
• Remove from heat and whisk in powdered sugar until creamy.
• Pour frosting evenly over marshmallow layer.
• Cool completely before cutting into bars.

Serving and Storage Tips

• Serve brownies at room temperature for the best texture.
• For clean slices, lightly grease your knife before cutting.
• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days if your kitchen is warm.
• Freeze individual brownies for up to 2 months; thaw at room temperature before serving.

Variations

1. Peanut Butter Marshmallow Brownies: Swirl peanut butter into the batter before baking.
2. Rocky Road Brownies: Add chopped nuts and mini chocolate chips with marshmallows.
3. Mint Marshmallow Brownies: Add peppermint extract to frosting.
4. Espresso Brownies: Mix 1 teaspoon espresso powder into batter.
5. Dark Chocolate Version: Use dark cocoa powder in frosting.
6. Salted Caramel Brownies: Drizzle caramel sauce and sprinkle sea salt on top.
7. Oreo Marshmallow Brownies: Add crushed Oreos between marshmallow and frosting layers.
8. S’mores Brownies: Use graham cracker crumbs in the batter base.
9. Double Chocolate Brownies: Add chocolate chips to the batter.
10. Coconut Marshmallow Brownies: Sprinkle toasted coconut on frosting.
11. Almond Joy Style: Add almonds and coconut flakes.
12. Cherry Chocolate Brownies: Stir dried cherries into the batter.
13. White Chocolate Drizzle: Drizzle melted white chocolate on top.
14. Fudge Frosting Upgrade: Replace milk with heavy cream.
15. Gluten-Free Option: Use a 1:1 gluten-free flour blend.

FAQs

1. Can I use boxed brownie mix?
   Yes, prepare as directed and follow marshmallow and frosting steps.
2. Do marshmallows melt completely?
   They puff and soften but remain gooey under the frosting.
3. Can I use large marshmallows?
   Yes, cut them into smaller pieces for even coverage.
4. How do I prevent sticking?
   Use parchment paper or grease the pan thoroughly.
5. Can I make these ahead?
   Yes, they taste even better the next day.
6. Can I reduce the sugar?
   Slightly, but it may affect texture.
7. What cocoa powder works best?
   Unsweetened natural cocoa powder is ideal.
8. Can I frost while warm?
   Let brownies cool slightly to avoid melting frosting.
9. Can I add nuts?
   Absolutely, walnuts or pecans work well.
10. Are these freezer-friendly?
    Yes, wrap tightly and freeze up to 2 months.

These Marshmallow Brownies are a timeless dessert that never fails to impress. With their rich chocolate base, gooey marshmallow center, and luscious frosting, they’re perfect for sharing or savoring at home. Easy to make and incredibly satisfying, this recipe is sure to become a favorite in your dessert rotation.

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