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Marshmallow Creme Brownies

Marshmallow Fluff Brownies

Brownies with Marshmallow Fluff folded into the batter.
Course Dessert
Cuisine American
Keyword brownies
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16
Author Anna
Cost 5


  • 4 ounces unsweetened chocolate chopped (114 grams)
  • 8 tablespoons unsalted butter plus a little more for greasing pan.
  • 2 tablespoons heavy cream
  • 1 heaping cup Marshmallow Fluff 5 oz weight
  • 1 cup sugar 200 grams
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour 130 grams
  • 2 teaspoons baking powder
  • 1/4 scant teaspoon salt use only 1/8 if using salted butter
  • 1/3 cup chocolate chips


  • Preheat the oven to 350 degrees F. Line an 8 inch square pan with foil and grease foil or spray with cooking spray.
  • In a microwave safe mixing bowl, heat the butter and chocolate on high for 30 seconds. Stir well, then heat on high, stirring at 20 second intervals, until mixture is melted and smooth.
  • With a heavy duty scraper (or a handheld mixer), add the marshmallow cream and stir until well mixed. Stir in sugar until well mixed. Add the eggs and stir until blended, then stir in the vanilla.
  • Sift (or just stir very thoroughly) the flour, baking powder and salt, then stir into the batter. Spread in the pan and sprinkle top with chocolate chips.
  • Bake at 350 for about 30 minutes. Internal temperature should be around 210 degrees F and they will still seem very fudgy. Let cool completely.