Description
Rich fudgy chocolate brownies topped with soft mini marshmallows and a smooth chocolate peanut butter topping.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup peanut butter
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract, then mix well.
- Stir in the cocoa powder, flour, salt, and baking powder until fully combined.
- Spread the brownie batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, until the center is almost set.
- Remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the top.
- Return the brownies to the oven for about 3 minutes, until the marshmallows are soft and slightly puffed.
- In a microwave-safe bowl, melt the chocolate chips, peanut butter, and butter in short intervals, stirring until smooth.
- Spread the chocolate mixture over the marshmallow layer.
- Let the brownies cool completely before slicing and serving.
Notes
- Let the brownies cool completely before cutting to help the marshmallow layer set.
- Add chopped walnuts or pecans to the batter for extra crunch.
- Use dark chocolate chips for a deeper chocolate flavor.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 2 months.
- Warm individual brownies in the microwave for 10 to 15 seconds before serving.
Nutrition
- Serving Size: 1 brownie
- Calories: 360
- Sugar: 36g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
