These toasted marshmallow topped super fudgy chocolate brownies will win over anyone. Try these out and you will not go back to eating a regular brownie again..and yes they’re eggless!
Soft fluffy toasted marshmallows over gooey double chocolate brownie..this is as close as you can get to heaven. Trust me! I’m in awe of how wonderful this brownie bar tasted. The marshmallows after baking turn all soft and stretchy which makes every bite perfect. You feel the dense chocolate brownie against the sweetness of the marshmallows and it all tastes harmonious. Even if I tried, I couldn’t fault this brownie..there’s not one thing I’d change in it.. It’s just so perfect! Yes..It’s pure indulgence..but when an indulgence is this good I don’t mind putting on a few grams :p
This brownie recipe is just like my peanut butter swirl brownie. The base is exactly the same..I’ve only changed the topping to marshmallows. These brownies bake real fast and have no eggs in them, I put condensed milk to make them extra gooey in case you’re wondering. This is a double chocolate brownie, I’ve put cocoa powder and melted chocolate to make it extra chocolatey. The melted chocolate makes the brownie what it is. If you’ve ever wondered why your brownie turns out like a chocolate cake and not a fudgy brownie, try adding melted chocolate to it and you’ll see the difference. Try adding about 80 grams melted chocolate to every cup of flour and adjust it..if you’d like it to be more fudgy add 20 more grams. This recipe calls for 100 grams which is the perfect amount.
You can use just about any marshmallows you have available..homemade, packaged, small, big, pink, white..any would do! I made a checkered pattern with pink and white marshmallows..you can do that or just go with white. If you don’t want so many marshmallows over your brownies, try snipping them in half lengthwise with a scissor and arrange them over the brownie. And like I always say..play with it..Do what you like. As long as the base recipe is the same..sky’s the limit to accessorizing this brownie.
RECIPE: Marshmallow Brownies
Makes: 1 9″x9″ brownie Prep Time: 20 minutes Baking Time: 25 minutes
- All Purpose Flour, 1 cup (128 grams)
- Baking Powder, 1 teaspoon
- Cocoa Powder, 1/3 cup
- Softened Butter, 2 tablespoons
- Sugar, 2/3 cup (mix of white granulated and dark brown)
- Condensed Milk, 100 grams
- Melted Dark Chocolate, 100 grams
- Milk, 1/2 cup (or 120 ml)
- Vanilla Essence, 1 teaspoon
- Marshmallows, enough to cover the brownie
In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
In a second bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combined. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
Preheat your oven to 180 degrees Celsius for 10 minutes.
Grease your pan and line the bottom with parchment or butter paper. Pour the brownie batter in the tin and smooth the surface with a spatula.
Bake in the preheated oven for 25 minutes in the medium rack at 175 degrees Celsius. Take out your brownie 15 minutes into baking line and line it with marshmallows. Bake for the remaining 10 minutes and take out when done.
Let the brownie cool a little bit before taking it out of the pan.
Let it cool completely before cutting slices. Use a very sharp knife and dip it in warm water before cutting every slice to get neat finish.
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Liked this brownie idea? Why don’t you try this Peanut Butter Swirl Brownie (Eggless)