Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups mini marshmallows (plus extra for topping)
- 1 cup semi-sweet chocolate chips (optional, for extra fudginess)
Substitution tips: If you prefer a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. For a dairy-free twist, use coconut oil or vegan butter instead of unsalted butter, and make sure your marshmallows are gelatin-free.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it. This step always reminds me of my grandmother’s kitchen, where she’d meticulously prepare her pans—something I try to pass on as a little ritual of care.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined and glossy. This is where the magic starts—simple ingredients coming together to create something rich and decadent.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. I always let my eggs come to room temperature first, which helps the batter mix smoothly.
- Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—this keeps the brownies tender.
- Fold in the mini marshmallows and chocolate chips (if using). The marshmallows inside add those surprise pockets of gooey sweetness that I adore.
- Pour the batter evenly into your prepared pan and smooth the top with a spatula.
- Scatter extra mini marshmallows evenly over the top. Here’s where the real fun begins—the toasting! I find that the marshmallows toast best when you do this step just before baking.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. At about 20 minutes in, keep an eye on those marshmallows—they’ll start to puff and toast to a lovely golden brown.
- For an extra special touch, during the last 2 minutes of baking, switch your oven to broil on low and watch closely as the marshmallows turn beautifully toasted. This step requires attention—it’s easy to go from toasted to burnt in seconds!
- Remove from the oven and let the brownies cool completely in the pan before slicing. This cooling time lets the fudge set up perfectly, making it easier to cut and enjoy without a mess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International