Brownies With Toasted Marshmallows On Top

Brownies Meet Their Marshmallow Soulmate!

So, you’re staring into the abyss of your pantry, a primal urge for something fudgy and chocolatey rumbling in your soul, but the thought of a marathon baking session makes you want to take a nap? SAME. But what if I told you there’s a way to achieve brownie nirvana without feeling like you’ve run a marathon? And it involves marshmallows. Oh yes. Get ready to meet your new obsession: brownies with toasted marshmallows on top.

Why This Recipe is Awesome

Honestly, it’s ridiculously easy. Like, “I-could-do-this-after-three-coffees-and-a-nap” easy. Plus, who doesn’t love brownies? And who doesn’t love marshmallows that are slightly golden and gooey? Combine them? It’s pure genius, if I do say so myself. It’s also the perfect solution for when you want something impressive but your energy levels are at an all-time low. It’s basically a shortcut to dessert glory, and we’re all about that. It’s also idiot-proof, even I didn’t mess it up (and that’s saying something).

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted (because we’re fancy)
• 2 cups granulated sugar (for that sweet, sweet life)
• 1 cup unsweetened cocoa powder (the darker, the dreamier)
• 1 teaspoon baking powder (just a whisper, we don’t want puffy things)
• 1/2 teaspoon salt (the unsung hero of flavor)
• 4 large eggs, at room temperature (let them chill out for a bit)
• 2 teaspoons vanilla extract (because vanilla is life)
• 1 cup all-purpose flour (standard issue)
• 1 cup (or a generous handful) mini marshmallows (the stars of the show!)

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C). And for the love of all that is delicious, **grease and flour a 9×13 inch baking pan**. This is non-negotiable.
2. In a big ol’ bowl, whisk together the melted butter and sugar. Then, dump in the cocoa powder, baking powder, and salt. Stir until it looks like a dark, delicious abyss.
3. Crack in those room-temperature eggs, one by one, beating after each addition. Then, stir in the vanilla extract. Your batter should be looking glossy and promising right about now.
4. Gently fold in the flour until just combined. Seriously, don’t overmix – nobody likes a tough brownie. A few streaks of flour are totally fine.
5. Pour this glorious batter into your prepared pan and spread it out evenly.
6. Now for the magic! Sprinkle those mini marshmallows evenly over the top of the batter. Get ’em in all the nooks and crannies.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter, but not totally clean either). You want that perfect fudgy texture!
8. Let it cool for at least 15-20 minutes before cutting. This is the hardest part, I know. But if you try to cut it too soon, the marshmallows will be a melty disaster. Patience, grasshopper!

Common Mistakes to Avoid

• Not preheating the oven: Rookie mistake, my friend. It’ll mess with your baking time and texture.
• Overmixing the batter: Think of it like a delicate massage, not a wrestling match. Overmixing means tough brownies, and nobody wants that.
• Cutting too soon: Resist the urge! That molten marshmallow lava needs time to set. You’ll thank me later.
• Using stale marshmallows: They won’t toast up as nicely, and frankly, they’re just sad. Go for fresh ones!

Alternatives & Substitutions

FAQ

1. Can I use dark chocolate instead of cocoa powder? Well, technically yes, but it’s a whole different ballgame. You’d need to adjust the fat and sugar, and honestly, this recipe is designed for cocoa for that fudgy texture. Stick to cocoa for this one!
2. My marshmallows are burning! What do I do? Keep an eye on them! If they’re browning too fast, you can loosely tent the pan with foil for the last 5-10 minutes of baking.
3. Can I make these ahead of time? Sure! They’re best eaten within a day or two, but they’ll still be delicious. Just store them in an airtight container. The marshmallow might get a little sticky, but that’s part of the charm.
4. Can I use margarine instead of butter? Ugh, technically yes, but why hurt your soul (and your taste buds) like that? Butter is key to that rich, fudgy flavor. IMO, it’s worth the splurge.
5. What if I don’t have mini marshmallows? As mentioned, chopped regular marshmallows work! Just make sure they’re not HUGE chunks. Or, if you’re feeling adventurous, try some flavored marshmallows for a twist!
6. How do I get that perfect fudgy texture? Don’t overbake them! That’s the number one culprit of cakey brownies. Keep an eye on the toothpick test.

Final Thoughts

There you have it! A ridiculously delicious brownie recipe that’s pretty much foolproof and guaranteed to satisfy that sweet craving. These are perfect for movie nights, impromptu potlucks, or just because you deserve a treat (and let’s be honest, you do). So grab your apron (or don’t, I won’t tell), and get baking. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!