Devil Dog Squares
Indulge in the ultimate dessert decadence with these irresistible Devil Dog Squares! These layered treats start with a rich, fudgy brownie base made from melted chocolate and cocoa powder, offering an intense chocolate flavor in every bite. Topped with a fluffy marshmallow fluff layer and finished with a velvety, glossy chocolate glaze, they deliver the perfect balance of sweetness and texture. Ideal for chocolate lovers and party desserts, this recipe is surprisingly simple, with just 20 minutes of prep time and 30 minutes of baking. Serve these squares chilled for a crowd-pleasing treat that’s as beautiful as it is delicious. Whether you're hosting a special gathering or looking to satisfy your sweet tooth, Devil Dog Squares are a guaranteed hit!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 2 cups marshmallow fluff
- 0.5 cup heavy cream
- 1.5 cups semi-sweet chocolate chips (for glaze)
- 2 tablespoons unsalted butter (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips over low heat. Stir constantly until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
Gradually stir the melted chocolate mixture into the egg mixture until fully incorporated.
Sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the brownie batter evenly into the prepared baking pan. Smooth the top with a spatula.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
Once the brownies have cooled, spread an even layer of marshmallow fluff (about 2 cups) over the top. Use a spatula to smooth it out.
To prepare the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the 1.5 cups of semi-sweet chocolate chips and 2 tablespoons of unsalted butter. Let sit for 2 minutes, then stir until smooth and glossy.
Pour the chocolate glaze over the marshmallow layer, spreading it out evenly with a spatula or the back of a spoon.
Refrigerate the pan for at least 1 hour, or until the glaze is set.
Once chilled, use the parchment paper overhang to lift the brownies from the pan. Slice into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 51.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 118 mg | 3% | |
*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.
