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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1/2 teaspoon baking powder - 1 cup semi-sweet chocolate chips - 2 cups mini marshmallows - 1/2 cup crushed graham crackers (for topping) For this recipe, start by melting the butter. Use a microwave or stove. Let it cool slightly before mixing it with sugar. Make sure to measure each ingredient accurately. Use a kitchen scale for precision, especially with flour and sugar. Sifting cocoa powder and flour helps to avoid lumps. To add a twist, consider these options: - 1/2 cup chopped nuts for crunch. - 1/2 teaspoon espresso powder for a coffee boost. - Substitute chocolate chips with white or dark chocolate. These additions can elevate your dessert and make it your own. Enjoy mixing flavors to find your favorite combination! Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This helps with easy removal later. In a large bowl, mix the melted butter and sugar until they blend well. Then, add the eggs one at a time. Make sure to mix well after each egg. Next, stir in the vanilla extract for extra flavor. In another bowl, sift together the flour, cocoa powder, salt, and baking powder. This step helps to mix everything evenly. Gradually add this dry mixture to the wet mix. Fold gently until just combined. Now, fold in the semi-sweet chocolate chips. These will add rich sweetness to the brownies. Pour half of the batter into the prepared pan. Spread it evenly to cover the bottom. Next, sprinkle the mini marshmallows over this layer. Make sure they are spread out evenly. Then, pour the remaining batter on top of the marshmallows. Smooth it out so it covers them completely. Bake the brownies in the oven for 25 to 30 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs but not wet batter. This means the brownies are ready. Once baked, remove the brownies from the oven. While they are still warm, sprinkle the crushed graham crackers on top. This adds a crunchy touch. Let the brownies cool in the pan. After they cool, cut them into squares. Serve them warm for the best flavor. Enjoy your delicious chocolate marshmallow brownies! To make your brownies the best they can be, follow these tips: - Use fresh ingredients. Old eggs or stale flour can ruin your brownies. - Measure carefully. Use a kitchen scale for precision, especially with flour and sugar. - Melt the butter. This step helps achieve that rich, fudgy texture. - Don’t overmix. Mix just until the dry ingredients blend in. Overmixing can make them tough. - Check your oven. Ovens can vary. Use an oven thermometer for accuracy. Watch out for these common pitfalls: - Skipping the cooling time. Cutting warm brownies can lead to a gooey mess. - Not greasing the pan. Sticky brownies can be hard to remove. Always grease or line the pan. - Using too much cocoa powder. Stick to the recipe to keep the right balance of flavor. - Overbaking. Remove them when a toothpick has a few moist crumbs. To get that perfect marshmallow swirl, try these steps: - Use mini marshmallows. They melt better and create a lovely swirl. - Spread evenly. When adding marshmallows, sprinkle them in a single layer for a nice look. - Don’t press too hard. Gently pour the batter over the marshmallows. Pressing can push them down too much. - Swirl with a knife. Once you pour the top layer of batter, use a knife to create swirls. This adds a fun touch. By following these tips, you will craft delicious chocolate marshmallow brownies that everyone will love! {{image_2}} You can make these brownies even more fun. Try adding nuts like walnuts or pecans. They give a nice crunch. You can also swap the semi-sweet chocolate chips for dark or milk chocolate. Each type brings a different taste. If you like a hint of spice, add a pinch of cinnamon or chili powder. This twist makes the chocolate pop. If you need gluten-free brownies, it’s easy. Just swap all-purpose flour for gluten-free flour. Many brands work well. Make sure to check the label for a good mix. This way, everyone can enjoy your brownies without worry. Want to make vegan brownies? Replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use dairy-free butter and chocolate chips. This way, you can still have that rich, chocolatey taste while keeping it plant-based. Store your brownies in an airtight container. This helps keep them fresh and moist. Place a piece of parchment paper between layers to avoid sticking. You can also cover them with plastic wrap. Keep them at room temperature for short-term storage, around three days. For longer storage, choose the fridge or freezer. If kept in an airtight container, your brownies last up to three days at room temperature. In the fridge, they can last for about a week. If you freeze them, they can stay good for up to three months. Just remember to let them cool completely before storing. To freeze your brownies, start by slicing them into squares. Wrap each square in plastic wrap tightly. Then, place all the wrapped brownies in a freezer-safe bag or container. Label the container with the date so you know when to enjoy them. When you want to eat them, let them thaw at room temperature for a few hours. Enjoy your sweet treat! Chocolate marshmallow brownies are rich and sweet. They have a few key ingredients. You need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1/2 teaspoon baking powder - 1 cup semi-sweet chocolate chips - 2 cups mini marshmallows - 1/2 cup crushed graham crackers (for topping) These ingredients create a gooey brownie with soft marshmallows. The graham crackers add a fun crunch on top. Yes, you can substitute some ingredients. For butter, you can use coconut oil or vegetable oil. Instead of granulated sugar, try brown sugar for a deeper flavor. You can replace eggs with flaxseed meal mixed with water for a vegan option. Use gluten-free flour if needed. Just keep in mind that changes may alter the taste and texture a bit. To check if your brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If it comes out with wet batter, they need more time. Bake for 25-30 minutes, but keep an eye on them as ovens can vary. Cool them in the pan before cutting for best results. Enjoy the perfect balance of gooey and chewy! In this post, we explored making delicious chocolate marshmallow brownies. We covered the ingredients, from key items to optional extras for flavor. I shared step-by-step instructions, tips for getting it just right, and many variations to suit different diets. Proper storage methods can help keep your brownies fresh and tasty. These brownies are fun to make and sure to impress. Don’t hesitate to experiment. Happy baking!

Chocolate Marshmallow Brownies Bakery

Indulge in the ultimate chocolate treat with these Chocolate Marshmallow Brownies! This easy recipe combines rich chocolate, gooey marshmallows, and a crunchy graham cracker topping for a delightful dessert. Perfect for any occasion, these brownies are sure to be a hit among family and friends. Click through to discover the full recipe and elevate your baking game with this irresistible treat!
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup semi-sweet chocolate chips

2 cups mini marshmallows

1/2 cup crushed graham crackers (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a large bowl, whisk together the melted butter and granulated sugar until combined.

      Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        In another bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, folding until just combined.

          Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

            Pour half of the batter into the prepared baking pan and spread it evenly.

              Sprinkle the mini marshmallows over the brownie batter, ensuring an even layer.

                Pour the remaining brownie batter on top of the marshmallows, smoothing it out to cover them completely.

                  Bake in the preheated oven for 25-30 minutes. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

                    Once baked, remove from the oven and sprinkle the crushed graham crackers on top while the brownies are still warm. Allow them to cool in the pan before cutting them into squares.

                      Prep Time: 15 mins | Total Time: 45 mins | Servings: 16 brownies