Ooey Gooey Marshmallow Brownies
Indulge in the decadence of Ooey Gooey Marshmallow Brownies, an irresistible dessert that takes classic brownies to the next level with layers of pillowy marshmallows and a luscious milk chocolate topping. These rich and fudgy treats start with a homemade brownie base infused with semi-sweet chocolate and cocoa powder for a deep, chocolatey flavor. As they bake, a layer of marshmallows melts into a golden, gooey blanket, topped off with a silky ganache made from milk chocolate chips and heavy cream. The result is a multi-layered delight that's perfect for parties, potlucks, or satisfying your ultimate sweet tooth. With just 20 minutes of prep time, these crowd-pleasing brownies combine irresistible flavors and textures for a dessert experience like no other.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 2 cups Granulated sugar
- 4 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 4 cups Marshmallows
- 1 cup Milk chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in 30-second increments, stirring after each, until smooth.
Whisk in the granulated sugar until well combined, then mix in the eggs one at a time. Add the vanilla extract and stir until smooth.
In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Pour the brownie mixture into the prepared pan and spread evenly. Bake for 25-28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the pan from the oven and immediately sprinkle the marshmallows evenly over the top. Return the pan to the oven and bake for an additional 5 minutes, or until the marshmallows are puffed and lightly golden.
While the marshmallows are baking, prepare the chocolate topping. In a microwave-safe bowl, combine the milk chocolate chips and heavy cream. Heat in 20-second increments, stirring after each, until melted and smooth.
Once the brownies are out of the oven, pour the melted chocolate mixture over the marshmallow layer and spread it gently with a spatula.
Let the brownies cool completely in the pan (this will help the layers set). For quicker cooling, you can refrigerate them for 1-2 hours.
Once cooled and set, slice into 12 equal pieces and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 468.2 g | 170% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 270.8 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 545 mg | 42% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1995 mg | 42% | |
*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.
