Gooey, Fudgy, and Oh-So-Easy: The Best Homemade Marshmallow Brownies You'll Ever Bake!
Indulge in these unbelievably easy, fudgy chocolate brownies featuring delightful pockets of sweet, gooey melted marshmallow. A nostalgic and crowd-pleasing dessert that's quick to whip up and perfect for any occasion.
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium-sized bowl
- Sifter (or whisk)
- Wooden spoon or rubber spatula
- Knife
Ingredients
- 2 cups 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 recommended)
- 1.5 TBSP cornstarch
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup marshmallow creme
Instructions
- Step 1: Prepare Pan and Oven: Preheat your oven to a cozy 350°F (175°C). Grab a 9x13-inch baking pan and line it with parchment paper. Make sure to leave a little overhang on the sides – this is your secret trick for easy lifting later! Give that parchment paper a light grease too, just to be extra sure nothing sticks.
- Step 2: Mix Wet Ingredients: In a big mixing bowl, whisk together your granulated sugar, those glorious eggs, and that extra egg yolk until they're nicely combined and look a little paler. This step incorporates air and helps with the texture. Now, pour in your melted butter, the fragrant vanilla extract, and the oil. Mix it all up until it’s super smooth and everything is perfectly combined.
- Step 3: Combine Dry Ingredients: In a separate, medium-sized bowl, grab your sifter (or a whisk if you don’t have one) and combine the flour, cocoa powder, cornstarch, and salt. Sifting helps prevent lumps and ensures an even distribution of flavor.
- Step 4: Create Brownie Batter: Gradually add the dry ingredients into your wet ingredients. Use a wooden spoon or a trusty rubber spatula for this part. Mix gently, just until everything is combined. Remember, overmixing can lead to tough brownies, and we want fudgy! Once mixed, fold in those irresistible semi-sweet chocolate chips.
- Step 5: Layer and Swirl: Pour about half of your glorious brownie batter into the prepared pan and spread it out evenly. Now for the fun part! Take spoonfuls of your marshmallow creme and drop them randomly over this first layer of batter. Don't be shy! Then, carefully pour the remaining brownie batter on top, spreading it gently to cover most of the marshmallow. For those beautiful swirls, grab a knife and gently drag it through the layers in a zig-zag or swirling motion. Don't overdo it, or your marshmallow will disappear completely!
- Step 6: Bake: Slide your pan into the preheated oven and bake for 28-32 minutes. You'll know they're done when a toothpick inserted into the brownie portion (steer clear of the marshmallow spots for this test!) comes out with a few moist crumbs. The marshmallow areas will puff up beautifully and get a lovely, light golden hue.
- Step 7: Cool and Serve: This is the hardest part, I know! It’s crucial to let the brownies cool completely in the pan before you even think about cutting into them. The marshmallow needs time to set, and the brownies will firm up into that perfect fudgy consistency. Once cool, use the parchment paper overhang to lift them out, slice, and serve!
Notes
Substitutions & Additions: Feel free to swap semi-sweet chocolate chips for milk, dark, or white chocolate. Add 1/2 cup chopped walnuts or pecans for crunch. Sprinkle flaky sea salt or drizzle melted chocolate/caramel sauce after baking. If you don't have marshmallow creme, use 1.5-2 cups mini marshmallows; swirl them in or add for the last 5-10 minutes of baking for a toasted topping. Get creative with candy mix-ins like M&M's or crushed pretzels.
Tips for Success: Do not overmix the batter to ensure fudgy brownies. Use good quality cocoa, Dutch process for best flavor. Crucially, let the brownies cool completely before cutting for perfect texture and clean slices (chill in the fridge for an hour if in a hurry). Room temperature eggs integrate better. Lightly grease the parchment paper.
Storage: Store cooled brownies in an airtight container at room temperature for 3-4 days (a slice of bread can help keep them soft and moist). Refrigerate in an airtight container for up to a week; they'll be firmer but can be warmed slightly to restore gooeyness. Freeze individual slices wrapped tightly in plastic wrap, then placed in a freezer-safe bag or container, for up to 3 months; thaw at room temperature or microwave gently.