Brownies With Marshmallow Filling

So, you’re staring into the abyss of your pantry, a sudden, primal urge for something sinfully delicious taking hold, but the thought of a marathon baking session makes your spirit wilt? Yeah, I’ve been there. More times than I care to admit. Luckily for us, the universe has gifted us with brownies. But not just *any* brownies. We’re talking brownies with a gooey, molten marshmallow center that’ll make your taste buds sing and your inner child do a happy dance. Let’s dive in!

Why This Recipe is Pure Genius (and Delicious)

Honestly, what’s not to love? You get the rich, fudgy goodness of a classic brownie, and then BAM! A surprise explosion of soft, melty marshmallow in the middle. It’s like a party in your mouth, and everyone’s invited. Plus, it’s ridiculously easy. Seriously, if you can melt chocolate and stir things with a spoon, you can totally nail this. We’re talking minimal effort, maximum yum. It’s practically idiot-proof, and trust me, if I can do it, so can you.

Ingredients You’ll Need (AKA Your Mission Briefing)

• Unsalted Butter: About 1 cup (2 sticks). Use the good stuff, your brownies will thank you.
• Chocolate: 4 ounces of good quality semi-sweet or dark chocolate, chopped. Melty chocolate is the MVP here.
• Sugar: 1 ½ cups granulated sugar. For that sweet, sweet life.
• Eggs: 2 large eggs. Make sure they’re room temperature; it helps them incorporate better. No one likes lumpy batter.
• Vanilla Extract: 1 teaspoon. Because vanilla is the fairy dust of the baking world.
• All-Purpose Flour: ¾ cup. Just enough to hold everything together, not so much that it gets cakey.
• Cocoa Powder: ¼ cup unsweetened cocoa powder. For that deep, dark brownie magic.
• Salt: ½ teaspoon. Balances out all that sweetness, essential!
• Mini Marshmallows: About 1 ½ to 2 cups. The star of the show! Mini ones are easier to spread.

Step-by-Step Instructions (Let’s Get Baking!)

1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper. This prevents sticking, and nobody wants to wrestle a brownie.
2. Melt the butter and chopped chocolate together. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or use a double boiler. Stir until it’s smooth and luscious. Let it cool for a few minutes.
3. In a separate bowl, whisk together the sugar and eggs until they’re pale and a little frothy. Stir in the vanilla extract.
4. Pour the slightly cooled chocolate mixture into the egg and sugar mixture. Stir until everything is well combined and looks like pure chocolatey bliss.
5. In another small bowl, whisk together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet ingredients until *just* combined. Don’t overmix, or your brownies might get tough. We want fudgy, not chewy-tough.
6. Spread half of the brownie batter into your prepared pan. This is your foundation. Make it even!
7. Now for the magic! Evenly sprinkle the mini marshmallows over the brownie batter. Try to get them all the way to the edges. This is the gooey surprise waiting to happen.
8. Carefully spread the remaining brownie batter over the marshmallows, **making sure to seal the edges**. You want to create a nice, even layer on top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. **Don’t overbake!** We want that molten marshmallow center.
10. Let them cool completely in the pan before cutting. This is the hardest part, I know. Patience, grasshopper! Once cooled, cut into squares and prepare for ultimate happiness.

Common Mistakes to Avoid (Don’t Be That Person)

• Not preheating the oven: Seriously? This is baking 101. Cold oven = sad, undercooked brownies.
• Overmixing the batter: Remember, we’re not making tires. Gentle mixing is key for fudgy texture.
• Overbaking: This is the mortal enemy of gooey marshmallow centers. Keep an eye on them! A little underbaked is better than too dry.
• Cutting while hot: Unless you enjoy a brownie avalanche, let them cool. It’s crucial for clean cuts and a well-formed center.

Alternatives & Substitutions (Get Creative, Baby!)

Feeling adventurous? Swap out the semi-sweet chocolate for milk chocolate for a sweeter brownie. Want to go wild? Try adding some chocolate chips or chopped nuts to the batter. And for the marshmallow layer, if you can’t find mini ones, just snip up a regular marshmallow into smaller pieces. It’s DIY, baby! IMO, a sprinkle of sea salt on top before baking adds an extra layer of awesome.

FAQ (The Burning Questions You Might Have)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul (and your brownies) like that? Butter gives the best flavor and texture.
• My marshmallows sunk to the bottom! What did I do wrong? This usually happens if your batter is too thin or you put the marshmallows in too early. Ensure your batter is a good, thick consistency and the marshmallows are layered just before baking.
• Can I make these gluten-free? Absolutely! Use your favorite gluten-free flour blend. Just make sure it’s a 1:1 baking blend.
• How do I store these? Airtight container at room temperature for up to 3 days. Though, let’s be real, they won’t last that long.
• Can I freeze these? Yup! Wrap them tightly and freeze for up to 3 months. Reheat gently in the microwave for a few seconds to get that marshmallow gooeyness back.
• Why are my brownies cakey instead of fudgy? You probably used too much flour or overmixed the batter. Stick to the measurements and mix *just* until combined.

Final Thoughts (Go Forth and Bake!)

There you have it! Your ticket to brownie bliss with a marshmallow surprise. These are perfect for movie nights, potlucks, or just Tuesday. Seriously, no judgment here. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking, you magnificent human!