Toasted Marshmallow Brownies Recipe

These Toasted Marshmallow Brownies are fudgy, rich, and topped with gooey toasted marshmallow creme. A decadent from scratch treat everyone will love!

Prep Time10

Cook Time35

Course: Dessert

Cuisine: American

Keyword: Toasted Marshmallow Brownies

Servings: servings

Calories: 172kcal

Author: Jessica & Nellie

Ingredients

1 cup cocoa powder
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup butter melted and cooled
¼ cup vegetable oil
2 eggs
½ cup granulated white sugar
½ cup packed brown sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

Instructions

Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving a couple of inches hanging over the edges on each side.
In a large mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt.
Add the melted butter, vegetable oil, eggs, both sugars, and vanilla extract. Stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 30 to 35 minutes, until the edges are crisp and the center is set.
Immediately spread the marshmallow creme over the top of the hot brownies. Use an offset spatula to create waves and peaks.
Return the pan to the oven and turn the broiler on. Broil for 2 to 3 minutes, watching very closely, until the tops of the marshmallow peaks are lightly toasted.
Remove from the oven immediately and set aside to cool completely to room temperature before slicing and serving.

Notes

Store bought or homemade marshmallow creme both work well here.
Dark cocoa or Dutch process cocoa is recommended for the deepest flavor.
Do not overmix the batter — a few lumps are fine and keep the texture fudgy.
If using salted butter, omit the salt.
Watch the broiler closely; it only takes a couple of minutes to toast the topping. A culinary torch can be used instead of the broiler for more control.
Store tightly covered in the fridge for up to one week or at room temperature for three to four days.

Nutrition