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Easy Fudgy Marshmallow Brownies

51/100 by 153 users
Easy Fudgy Marshmallow Brownies

IngredientsFOR THE BROWNIE LAYER

  • 100 g (1/2 cup / 3.5oz) dark (70% cocoa) chocolate roughly chopped
  • 85 g (3/4 stick) unsalted butter
  • 2 large eggs room temp
  • 1/2 cup (100g / 3.5oz) caster (or granulated white) sugar
  • 1/2 cup (100g / 3.5oz) dark brown sugar packed
  • 95 g (3/4 cup / 3.3oz) plain (all purp) flour
  • 25 g unsweetened cocoa
  • 1/4 teaspoon salt
  • 300 g (10.5oz) vanilla marshmallows

FOR THE EASY CHOCOLATE ICING

  • 1/2 cup icing (powdered / confectioners) sugar
  • 2 tablespoons cocoa powder (notes)
  • 1 1/2 tablespoons milk (notes)

InstructionsFOR THE BROWNIE LAYER

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
  2. On the VERY LOWEST heat melt the butter and chocolate together in a saucepan stirring. Remove from heat.
  3. With a whisk whisk together both sugars eggs plus the melted chocolate and butter.
  4. Sift over the flour cocoa and salt and use a spatula to mix through until just combined.
  5. Bake for 20 minutes
  6. Place the marshmallows in a microwave safe bowl then microwave on high for around 50 seconds.
  7. Spray the edges of the baking paper that are sticking up around the brownie with spray oil. Also spray a spatula then give the marshmallow a stir and tip it out onto the brownie.
  8. Wet your hands lightly and press down over the top of the marshmallow to even it out.
  9. Change the oven to the overhead grill / broiler on high then toast the marshmallows for about 2 minutes. Keep an eye on them so they don t burn (notes).

FOR THE EASY CHOCOLATE ICING

  1. Once the brownie has cooled transfer them to a tray or rack lined with baking paper.
  2. Sift the icing sugar and cocoa into a bowl. Add 1 tablespoon of milk and mix until you have a chocolate glaze. If it seems to thick add a little more milk a couple of drops at a time. It can get runny too quickly.
  3. Drizzle all over the top of the cooled brownies and allow to set before cutting (notes).

This article and recipe adapted from this site

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