Adding marshmallows to brownie batter is a trick I learned many years ago. Rather than stay whole or melt into white streaks, the marshmallows disappear into the brownie batter leaving behind little air pockets. The result is chewy brownies with a crusty top.
There are a lot of different versions of melted marshmallow brownies. This one happens to be based on this one, which I modified by making a half version and baking the brownies in an 8 inch square metal pan.
The first time I put these brownies in the oven, I was skeptical as to whether all those marshmallows would disappear, but after 28 minutes in the oven they (pretty much) did. Now it was obvious that marshmallows used to be there, given the lumpy, bumpy, scraggly topped cake, but they certainly did melt and the brownies had a wonderful chewy top.
After sampling these over a period of a
couple of days (years!), I can tell you that this recipe is definitely worth making. A similar recipe I’ve also been making for years now is called Capetown Brownies.
Melted Marshmallow Brownies
- 8 tablespoons unsalted butter, cut up (114 grams)
- 2 ounces unsweetened chocolate chopped
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 2 large eggs slightly cold
- 1/2 cup all-purpose flour
- 1 cup dark or semisweet chocolate chips
- 1 cup miniature marshmallows
- 1/2 cup toasted pecans
- Preheat oven to 350 degrees F and line an 8 inch square metal pan with foil or parchment paper.
- Melt the butter in a large (3 quart) heavy saucepan set over medium heat. Reduce heat to low, add chocolate and stir until smooth. If you are using a metal saucepan and butter is very hot, you can remove the saucepan from the heat and then add the chocolate, letting it melt over residual heat. Remove from heat when melted.
- With a large rubber spatula or wooden spoon, stir both sugars and salt into the chocolate mixture. Stir in the eggs one at a time. Add the flour and stir until well mixed.
- Fold in the chocolate chips, marshmallows and pecans.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28 to 30 minutes, or until a skewer inserted in the center comes out moist but clean.
- Let cool in the pan on a cooling rack for about 30 minutes, then transfer to the refrigerator and chill for a few hours.
- When brownies are very firm and cold, lift from the pan and cut into squares.