Ultimate Marshmallow Brownies

by

Rich, fudgy brownies swirled with gooey marshmallow crème and studded with chocolate chips. The perfect combo of chewy, melty, and irresistibly decadent.

🧾 Ingredients

Wet Ingredients

  • 2 cups granulated sugar

  • 3 large eggs

  • 1 egg yolk

  • ½ cup unsalted butter, melted

  • 2 tsp pure vanilla extract

  • ½ cup canola or vegetable oil

Dry Ingredients

  • ¾ cup all-purpose flour

  • 1 cup Dutch process cocoa powder

  • 1½ tbsp cornstarch

  • ½ tsp salt

Add-ins

  • 1 cup semi-sweet chocolate chips

  • 1 cup marshmallow creme

👩‍🍳 Instructions

Step 1: Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Line a 9×13-inch baking pan with parchment paper, leaving an overhang.

  • Lightly grease the parchment with cooking spray or butter.

Step 2: Mix Wet Ingredients

In a large bowl:

  • Whisk together sugar, eggs, and egg yolk until lightened in color.

  • Add melted butter, vanilla, and oil. Mix until smooth.

Step 3: Sift Dry Ingredients

In a separate bowl:

  • Sift together flour, cocoa powder, cornstarch, and salt.
    This ensures a lump-free, soft brownie crumb.

Step 4: Make the Batter

  • Gradually fold the dry ingredients into the wet mixture.

  • Don’t overmix. Stop when everything is just combined.

  • Fold in the chocolate chips.

Step 5: Layer & Swirl

  • Spread half the brownie batter into the prepared pan.

  • Drop spoonfuls of marshmallow creme over the batter.

  • Spread the remaining brownie batter on top.

  • Use a knife to swirl the batter and marshmallow for a marbled effect.

Step 6: Bake

  • Bake for 28–32 minutes, or until a toothpick inserted into the brownie (not marshmallow) comes out with a few moist crumbs.

  • The marshmallow will puff up and turn golden.

Step 7: Cool & Cut

  • Let brownies cool completely in the pan before slicing.

  • Use the parchment paper to lift them out for easier, cleaner cutting.

✅ Tips for Success

  • Do not overmix the batter—it affects texture.

  • Let brownies cool completely before cutting to avoid marshmallow mess.

  • Store tightly covered at room temperature for up to 3 days, or refrigerate for a firmer texture.

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