So, you’ve got that undeniable, soul-deep craving for something fudgy, chocolatey, and a little bit *extra*, right? And you’re looking at your kitchen with the same level of enthusiasm you reserve for Mondays. Totally get it. That’s where these magic little brownies with marshmallows baked right in come to the rescue. Get ready to have your mind (and taste buds) blown.
Why This Recipe is Awesome
Seriously, why *wouldn’t* you want marshmallows in your brownies? It’s like giving your already-awesome brownies a warm, gooey, hug from the inside. These aren’t your grandma’s dry, crumbly brownies. Oh no. These are the kind that make you question all your life choices leading up to this moment of pure chocolate bliss. Plus, they’re surprisingly easy. Even if your idea of “baking” usually involves a microwave and a bag of chips, you can totally nail this. We’re talking minimal fuss, maximum deliciousness. It’s practically idiot-proof.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, melted (because we’re fancy)
- 2 cups granulated sugar (for that sweet, sweet life)
- 4 large eggs (free-range if you’re feeling virtuous, but honestly, any egg will do)
- 1 teaspoon vanilla extract (the secret weapon of bakers everywhere)
- 1 cup all-purpose flour (just enough to hold things together, not too much to make it cakey)
- 3/4 cup unsweetened cocoa powder (the darker, the better, IMO)
- 1/2 teaspoon baking powder (just a little lift, not a dramatic one)
- 1/4 teaspoon salt (to balance all that sweetness, duh)
- 1.5 cups miniature marshmallows (the star of the show! Don’t skimp!)
- Optional: Chocolate chips, nuts, or your favorite brownie add-ins (because why stop at marshmallows?)
Step-by-Step Instructions
- Preheat & Prep: First things first, crank that oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier cleanup. Nobody likes scrubbing burnt sugar, am I right?
- The Wet Stuff: In a big bowl, whisk together that melted butter and sugar until they’re best buds. Crack in the eggs one at a time, mixing well after each. Stir in the vanilla. Smells good already, doesn’t it?
- The Dry Stuff: In a separate, medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This is where you get to do some serious whisking. Try not to inhale too much cocoa powder; it stains everything.
- Combine & Conquer: Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t you dare overmix this batter! We want fudgy, not tough.
- Marshmallow Mayhem: Now for the fun part! Gently fold in about 1 cup of the marshmallows. Just a little swirl, don’t pulverize them. We want pockets of gooey goodness.
- Into the Pan: Pour the batter into your prepared pan and spread it evenly. Sprinkle the remaining 1/2 cup of marshmallows over the top. Let them hang out on the surface; they’ll melt into heavenly clouds.
- Bake It ‘Til You Make It: Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter, but not totally clean either). Keep an eye on those marshmallows – they can go from golden to burnt in seconds!
- Cool Down: Let them cool completely in the pan before cutting. I know, I know, it’s torture. But trust me, slicing them too soon will result in a gooey, messy disaster. Patience, grasshopper.
Common Mistakes to Avoid
- Overmixing the Batter: Seriously, this is the cardinal sin of brownie making. You’ll end up with tough, cakey brownies instead of the fudgy dreams you’re after. Stop mixing when you just see no more streaks of flour.
- Overbaking: This is another easy one to mess up. Brownies continue to bake as they cool, so taking them out when they look *slightly* underdone is the key to fudgy perfection. A toothpick with moist crumbs is your friend here.
- Not Letting Them Cool: As mentioned, this is crucial! If you can’t resist, at least let them cool for an hour. Think of it as foreplay for your taste buds.
- Using Low-Quality Cocoa Powder: Your brownies will taste as good as your ingredients. Invest in decent cocoa powder; it makes a HUGE difference.
Alternatives & Substitutions
Feeling adventurous? Or maybe you’re missing a crucial ingredient? No worries!
- Chocolate Chips: Feel free to toss in a handful (or two!) of chocolate chips along with the marshmallows. Dark, milk, or white – whatever your heart desires.
- Nuts: Walnuts or pecans add a nice crunch. Just sprinkle them in with the marshmallows.
- Different Marshmallows: Got those giant marshmallows? Chop them up! Just be prepared for even bigger, gooier pockets.
- Butter vs. Oil: While melted butter gives you that rich flavor, you *can* use a good quality vegetable oil if you’re in a pinch. Just know, it won’t be quite the same level of decadent.
FAQ
Q: Can I really just throw marshmallows in? Won’t they melt everywhere?
A: Yup, you totally can! Some will melt into the batter, creating gooey pockets, and some will form a glorious, toasted-ish blanket on top. It’s a win-win!
Q: My marshmallows look a little… crispy. Is that okay?
A: A little golden brown on top? Chef’s kiss! Burnt to a crisp? Probably not ideal. Keep an eye on them while baking!
Q: Can I make these vegan?
A: You *can*, but it’s a bit more involved. You’ll need to swap the butter for vegan butter or coconut oil, and use flax eggs or a commercial egg replacer. The marshmallows will also need to be vegan ones. It’s doable, but for this simple recipe, I’d stick to the original if you’re not already a vegan baker!
Q: How long do these last?
A: In an airtight container at room temperature, they’re usually good for about 3-4 days. Though, let’s be real, they rarely last that long.
Q: My brownies came out super puffy. What did I do wrong?
A: Likely culprit? Overmixing or too much baking powder. Or maybe you accidentally used self-rising flour instead of all-purpose. Oops!
Q: Can I double this recipe?
A: Sure can! Just make sure you have a big enough pan and adjust the baking time accordingly. Keep an eye on them!
Final Thoughts
There you have it! The easiest, most ridiculously delicious brownies you’ll probably ever make. They’re perfect for a quick treat, a potluck, or just because you deserve something amazing. So go forth and bake! Your kitchen (and your stomach) will thank you. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
