Fudgy Marshmallow Brownies

Are you ready? These moist brownies are topped with a layer of fudge and marshmallows and are a lot easier than you (and your guests) may think. My mom used to make these for us when we were little and recently made them for my Ragnar team at our pre-race dinner. I haven’t been able to get them off my mind! I’m making dinner for a friend and these will be the perfect dessert for him. They are usually everyone’s favorite so I like to pack them up one or two at a time to give to friends I’m meeting… They are too good not to share. Since I can’t bring you any fresh brownies, I’m sharing this recipe with you!

Which mixer attachment do I use when?

The dough hook, which is shaped like the letter “J”, is used for… Wait for it… Dough. But that’s the simple one. The whisk attachment is used for whipping, meaning adding air to create volume, but if used at a low speed it can be used to mix about anything. The paddle attachment is used for creaming. Its flat shape allows ingredients to be mixed together without adding air. Look for this in baking recipes where you need to cream sugar and fat. I also use the paddle to make my guacamole or to shred chicken.

What are marshmallows?

Marshmallows are a mixture of whipped sugar and corn syrup that’s thickened with gelatin. They are fun and semi-simple to make. All you do is cook the sugar, water, and corn syrup, whip until fluffy, and then lay out on cornstarch. Marshmallows made at home are richer, meltier, and freeze well, so you can have them anytime. Why aren’t I making them for this recipe? I need the marshmallows to be able to hold up the fudgy topping, but mainly because I want these brownies NOW. No time for homemade marshmallows. We can do that later.

What is unsweetened chocolate vs. dark vs. semi-sweet vs. milk chocolate vs. white?

Here’s a quick comparison. There are many different forms, but these are the most common.

Unsweetened: simply cocoa solids and cocoa butter, no added sugar.  This is beneficial because you have more control over flavor and sugar content. In its liquid state, it is called “chocolate liquor”.

Dark: has sugar added to the cocoa and cocoa butter. Sometimes there are higher cocoa percentages.

Semisweet: has sugar added with a 2:1 ratio of cocoa to sugar. Contains about 30% cocoa.

Milk: has milk or milk solids added, and more sugar. Contains about 10% cocoa (higher percentage in Europe!).

White: has milk solids, cocoa butter, and sugar but actually has no cocoa! No chocolate!

Why do baking recipes contain salt?

I used to omit salt from baking until I went to school because I never truly appreciated salt in cooking. I usually like foods salty, but salt isn’t used to make foods salty: it is a flavor enhancer. In baked goods salt enhances the flavor, making it sweeter, rounder, and more luscious. Try salt on your chocolate or on caramel (trendy right now) and taste the difference. Sometimes when you are seasoning or flavoring foods it’s good to add a little salt because it will bring out the flavors already in the food and help prevent “over-flavoring.” My favorite and most influential chef I have ever worked with told me one of the three most important things a chef can do is control the salt. The keys to controlling salt are to taste before you season, season at the end, and season slowly.

My chocolate was in the fridge and now it has white spots. Why?

This is called “bloom” and it is perfectly safe to eat. Chocolate should be stored at about 70 degrees because the composition alters when it is exposed to lower or higher temperatures, or when temperatures changes quickly. There are two types of bloom: sugar bloom when the sugars crystallize, usually in humid weather or when the temperature rises quickly, and fat bloom when cocoa butter accumulates on the surface.

How should I store these brownies?

Initially, you should refrigerate them so the frosting hardens, but after that, you can leave them out, well-covered, or keep them in the refrigerator uncut. We keep them out because they don’t stay uneaten very long. They may become dry pretty quickly in the fridge, and difficult to cut. These brownies are sinfully rich and this makes a pretty big batch, so I’ve always found that they are best stored in friends’ stomachs. Spread the love 🙂

Fudgy Marshmallow Brownies 2

: recipe:

  • Brownies
  • 4 ounces unsweetened chocolate
  • 1 cup butter
  • 4 eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • Marshmallow Fudge Frosting
  • 4 ounces unsweetened chocolate
  • 1 cup butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 (1 lb.) package powdered sugar (3-3/4 cups)
  • 4 cups miniature marshmallows
  1. To make the brownies, begin melting the butter in a pan on low. Once it is half melted add the chocolate. On low heat continue to stir the two until completely melted and combined. Pour into a mixer (or bowl with hand beaters) and turn on low for a few minutes to allow the mixture to slightly cool. Save your butter/chocolate pan! You will need it again.
  2. Add the sugar and allow to mix completely. Add eggs, vanilla, and flour. Mix until combined. Pour into a greased 13″ x 9″ pan and bake at 350 for 25-30 minutes. Do not overcook- the brownies will be moist. Allow cooling.
  3. Poke with a toothpick to check for doneness. These brownies are so moist the pick might not come out completely clean but the mixture stuck to it should be firm.
  4. Meanwhile, make the frosting by similarly melting butter and chocolate. Move to a mixing bowl and add vanilla and confectioner’s sugar. Then add eggs. Fold marshmallows in by hand.
  5. Spread on brownies while the frosting is warm. Yum! Allow cooling in refrigerator before cutting and serving.