Chocomallow Brownie Bars
Indulge in the ultimate dessert decadence with these Chocomallow Brownie Bars! Perfectly balancing fudgy chocolate brownie layers, fluffy toasted marshmallows, and a silky chocolate glaze, this recipe is a show-stopping treat that’s as easy as it is irresistible. Made with simple pantry staples like semi-sweet chocolate chips, cocoa powder, and mini marshmallows, these bars come together in under an hour, making them an ideal choice for a last-minute sweet craving or a crowd-pleasing party dessert. The gooey marshmallow topping is lightly baked to perfection, creating a beautifully caramelized layer that pairs flawlessly with the rich chocolatey base and the glossy, velvety glaze. Slice into neat, shareable squares for a dessert that will wow at bake sales, holiday gatherings, or as a comforting indulgence at home. Don’t forget to store extras—if there are any—in an airtight container to savor later!
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Recipe Information
Ingredients
- 125 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 150 grams mini marshmallows
- 60 milliliters milk
- 150 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) square baking pan with parchment paper, ensuring there is a slight overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add 150 grams of the chocolate chips and stir until completely smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract into the melted chocolate mixture until fully combined.
In another bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until no dry streaks remain.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for about 20-22 minutes, or until the edges are set and the center is slightly fudgy. A toothpick inserted into the center should come out with a few moist crumbs.
While the brownies are still hot, evenly sprinkle the mini marshmallows over the surface. Return the pan to the oven for 2-3 minutes, just until the marshmallows puff up and begin to melt slightly. Remove from the oven and let it cool completely.
In a microwave-safe bowl, combine the remaining chocolate chips (50 grams) and milk. Heat in short intervals of 15-20 seconds, stirring after each interval, until the chocolate is melted and smooth.
Whisk in the powdered sugar until the mixture is glossy and lump-free. Spread the chocolate glaze evenly over the cooled marshmallow layer.
Allow the brownies to set at room temperature or in the fridge until the glaze firms up. Use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
Slice into bars and serve. Store leftover brownie bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
4845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 825.4 g | 300% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 641.0 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 327 mg | 25% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
