These brownies are cakey on the outside, fudgey on the inside and slightly chewy on top. Rich but not too sweet. I made them because we had some guests over for dinner and dessert was missing! I literally made them 30mins before our guest arrived. I have made these brownies a couple of times and twice with the marshmallows. They always turn out great! So I don’t think you can actually go wrong when using this recipe. Great for beginners! The first time I made them I added the marshmallows 10mins after baking, pushing the marshmallows into the almost done brownies. The marshmallows not only browned beautifully, they were also slightly firm on the outside and soft and chewy on the inside (imagine roasted marshmallows on chocolaty brownies).
The second time I made marshmallow brownies, the marshmallows were folded into the brownie batter. Perhaps it was because I used mini marshmallows, but the marshmallow basically dissolved in brownie while baking and added another level of sweetness to the brownie. They were a little too sweet for me.
This marshmallow brownie recipe will be the method I used the first time.
This recipe is adapted from all recipes . Makes 16 brownies
180g white sugar
30g unsweetened cocoa powder
60g all-purpose flour
1/4 teaspoon salt
marshmallow (enough to cover brownie)
Preheat oven to 175 degrees C. Grease and flour an 8-inch square pan (or simply line pan with baking paper).
In a large saucepan, melt butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in cocoa, flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheater oven for 10min then remove the pan from the oven. Sprinkle the marshmallow over the brownie, gently pushing the marshmallow into the gooey semi baked brownie
Return to oven for another 10-15mins. Do not overcook.