Marshmallow Frosted Brownies

$- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - ½ teaspoon baking powder - ¼ teaspoon sea salt - 1 cup mini marshmallows (plus extra for topping) - ½ cup chocolate chips Gathering ingredients is key to making marshmallow frosted brownies. Start with unsalted butter. This makes your brownies rich and smooth. Next, use granulated sugar for sweetness. It gives the brownies that chewy texture we all love. You will need four large eggs. They bind the mix and add moisture. Pure vanilla extract adds a warm flavor that enhances all the good tastes. Now, let's talk about dry ingredients. All-purpose flour creates the structure. Unsweetened cocoa powder is a must for that deep chocolate flavor. You also need baking powder to help the brownies rise. A pinch of sea salt balances the sweetness. Don’t forget the star of the show: mini marshmallows. They melt into gooey pockets of delight. A half cup of chocolate chips adds extra chocolatey goodness. If you want, save some marshmallows for a fun topping. - 9x13 inch baking pan - Mixing bowls - Whisk and spatula - Toothpick for testing doneness Having the right tools makes baking easier. Use a 9x13 inch baking pan. This gives your brownies the perfect shape. Mixing bowls are needed for combining wet and dry ingredients. A whisk helps mix everything until smooth. A spatula is great for folding in the marshmallows and chocolate chips. Finally, a toothpick is essential to check if your brownies are done baking. Just insert it into the center and pull it out. If it has a few moist crumbs, you are good to go! 1. Preheat your oven to 350°F (175°C). This temperature helps the brownies rise. 2. Prepare a 9x13 inch baking pan. Grease it well or line it with parchment paper. This makes for easy lifting later. 3. In a large bowl, mix the melted unsalted butter and granulated sugar. Stir until smooth. 4. Add four large eggs, one at a time. Beat well after each addition. 5. Pour in one teaspoon of pure vanilla extract. This adds a lovely flavor. 1. In another bowl, whisk together one cup of all-purpose flour, one cup of cocoa powder, half a teaspoon of baking powder, and a quarter teaspoon of sea salt. This mix gives your brownies their structure and rich taste. 1. Gradually add the dry mix to the wet ingredients. Use a spatula to fold them together gently. 2. Be careful not to overmix. Aim for a batter that is mostly smooth with a few lumps. 3. Fold in one cup of mini marshmallows and half a cup of chocolate chips. This adds sweetness and texture. 1. Pour the brownie batter into your prepared pan. Use a spatula to spread it evenly. 2. Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs. 3. Once done, take the pan out and let the brownies cool for about 15 minutes. 4. Optional: For extra fun, sprinkle more mini marshmallows on top. Broil them for 1-2 minutes until they puff up. Watch them closely! 5. Let the brownies cool completely before cutting them into squares. To get the right texture in your brownies, mix carefully. When adding the dry ingredients, fold them in gently. This keeps the batter from getting too tough. You want a few lumps, not a smooth mix. Overmixing leads to dry brownies. To check if your brownies are done, use a toothpick. Insert it into the center of the pan. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake a little longer. Serve your brownies on a rustic wooden board. This adds a nice touch. Drizzle warm, melted chocolate over the top for a rich look. Scatter some extra mini marshmallows on top for color. For a fun twist, toast the extra marshmallows under the broiler. Watch them closely as they puff and turn golden. This makes them look and taste even better! You can add nuts for a crunch. Chopped walnuts or pecans fit well. If you love chocolate, try using dark chocolate chips instead of semi-sweet. This gives a deeper flavor. You could also mix in white chocolate for a sweet twist. {{image_4}} You can change the flour to make fun brownie bases. Almond flour gives a nutty taste. Gluten-free flour works well for those who can’t eat gluten. Just swap equal amounts in the recipe. This keeps your brownies tasty and friendly for all diets. Want to add a twist? Try mixing in peppermint or espresso. A few drops of peppermint extract can make your brownies festive. Espresso powder boosts the chocolate flavor and adds depth. Just mix in a teaspoon or so when you add the dry ingredients. You can easily make these brownies dairy-free or vegan. For dairy-free, use coconut oil instead of butter. Substitute eggs with flaxseed meal or applesauce. Use dairy-free chocolate chips for a fully vegan treat. These swaps keep the brownies rich and delicious for everyone. To keep your brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Store them in the refrigerator for up to a week. This will keep the marshmallows soft and the brownies moist. If you want to enjoy them later, refrigeration is your best friend. You can freeze your brownies for longer shelf life. Cut them into squares before freezing. Wrap each square in plastic wrap, then place them in a freezer bag. This keeps them fresh for up to three months. To thaw, take them out and leave them at room temperature for a few hours. You can also microwave them for about 10-15 seconds for a quick treat. To enjoy your brownies after storage, you can reheat them. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and warm them for 5-10 minutes. This makes them soft and gooey again. Serve warm with a scoop of vanilla ice cream for a delicious dessert. Add extra marshmallows on top for a fun touch! Yes, you can use different types of marshmallows. Regular-sized marshmallows work well, but mini marshmallows melt more evenly. You can also try flavored marshmallows for a fun twist. Just keep in mind that larger marshmallows may not melt as completely, so chop them into smaller pieces if you choose them. To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, your brownies are ready. If it has wet batter, they need more time. Typically, they bake for 25-30 minutes, but ovens can vary, so always check! If you need a substitute for unsalted butter, you can use coconut oil or margarine. Both options work well in this recipe. You can also use vegetable oil, but it may change the texture slightly. Just remember to use the same amount as the butter. Marshmallow frosted brownies can last up to five days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best taste! In this post, we covered the simple ingredients and steps for making delightful brownies. You learned about mixing wet and dry ingredients, baking, and testing for doneness. We also looked at tips for texture and presentation. Remember, you can change up flavors and storage methods to suit your taste. Enjoy your baking adventure! With a few tweaks, you can personalize these brownies and make them your own.$

Indulge in the ultimate treat with our Marshmallow Delight Brownies! These fudgy brownies are packed with mini marshmallows and chocolate chips for a heavenly combination. With easy-to-follow steps, you’ll be creating a dessert that everyone will love in no time. Perfect for any occasion, these brownies will satisfy your sweetest cravings.

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Ingredients

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon sea salt

1 cup mini marshmallows (plus more for optional topping)

½ cup chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it thoroughly, or line it with parchment paper for easy lifting later on.

In a large mixing bowl, combine the melted unsalted butter with the granulated sugar. Mix together vigorously until the mixture is smooth and well-combined.

Add the eggs to the mixture, one at a time, beating well after each addition. Then, incorporate the pure vanilla extract for added flavor.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt until well mixed.

Gradually introduce the dry mixture to the wet ingredients, folding lightly with a spatula or spoon. Be careful not to overmix; aim for a homogenous batter with a few lumps.

Gently fold in the mini marshmallows and chocolate chips, ensuring they are evenly distributed throughout the batter.

Pour the rich brownie batter into the prepared baking pan, using a spatula to spread it out evenly into all corners.

Bake in the preheated oven for 25-30 minutes. To check if they are done, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Once baked, take the brownies out of the oven and let them cool in the pan for about 15 minutes.

Optional: For an extra special touch, sprinkle additional mini marshmallows on top of the brownies. Place them under the broiler for 1-2 minutes, watching closely as they puff and turn golden.

Allow the brownies to cool completely in the pan before slicing them into squares for serving.

Prep Time: 15 min | Total Time: 50 min | Servings: 12

- Presentation Tips: Serve the brownies on a rustic wooden board for a homey feel. Drizzle warm, melted chocolate over the top and scatter a few extra mini marshmallows for a delightful visual. For an indulgent treat, enjoy them warm with a scoop of creamy vanilla ice cream on the side!