Toasted Marshmallow Brownies. A moist, chewy, dense chocolate brownie topped with plenty of toasted mini marshmallows and an additional drizzle of chocolate. Kids of all ages will love these brownies.
Today’s recipe for Toasted Marshmallow Brownies comes courtesy of my daughter Olivia…sort of. She often bakes something to bring along to parties she’s invited to and this past weekend was one of those times. She recently got a new part time job in a coffee shop close to home and she wanted to replicate one of the treats that they carried. Although these are almost identical to another recipe I’ve previously posted, I decided that she’d done such a good job with them, and because they are a bit of a simpler version, that I’d post it anyway.
If you want to see how I previously kicked these brownies up a notch click here. Hint: It involves caramel!
These are sticky and ooey-gooey good but the biggest issue I find with these sorts of marshmallow topped treats is cutting them into squares or bars. The marshmallow can stick to the knife and you can quickly have a pan full of brownie rubble on your hands if you are not careful. My solution has 4 parts:
- Use a sharp serrated bread knife in a sawing action. Don’t use a straight knife and try to press through. This just flattens everything.
- Have a clean damp cloth on hand to wipe the blade clean after every cut. This helps so that nothing sticks to marshmallow left behind on the blade when you make the next cut.
- Cut the brownies when they are very cold or even put them into the freezer for an hour or so after they have cooled to room temperature before attempting to cut them.
- When very cold or partially frozen use the parchment paper to lift the entire batch out of the pan and onto a cutting board to cut them into even squares or bars. This is a basic rule of thumb for me. I find it much easier to cut cookie bars evenly outside the pan.
These are sure to be a hit at any party with kids of all ages.
If you like this recipe, be sure to check out out collection of Favourite After School Cookies!
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- ¾ cup all purpose flour
- 2 tbsp good quality cocoa
- ¼ tsp salt
- ½ cup butter
- 5 oz squares unsweetened chocolate or high cocoa content chocolate , over 70% cocoa
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup semisweet chocolate chips optional
- ½ pound bag miniature marshmallows
- 1/2 cup chocolate chips melted
Sift together flour, cocoa and salt.
Melt together butter and unsweetened chocolate over low heat. Remove from heat and cool to lukewarm.
Add eggs,vanilla and sugars. Stir very well until sugars are dissolved.
Gently fold in dry ingredients (and chocolate chips if you are using them)
Pour batter into a 9 inch square baking pan that has been lightly greased and lined with parchment paper.
Bake for about a half hour at 350 degrees F or until the surface of the center of the brownies appears dry and firm. The toothpick test will not work for this recipe but it will tell you if the middle is still liquid. Do not over bake these brownies or they will be dry rather than moist and chewy.
As soon as they come out of the oven, sprinkle the top of the brownies evenly with the miniature marshmallows.
Turn your broiler on low, place the brownies on the center rack or a little lower, and lightly toast the marshmallows. Watch them carefully.
Remove the brownies from the oven and allow to cool completely in the pan.
Drizzle the melted chocolate evenly over the marshmallow layer.
It is best to at least partially freeze these cookie bars to harden the marshmallow layer on top. This makes them much, much easier to cut but you will still need to clean your serrated knife often as you cut out the cookie bars. Using the parchment paper to lift the entire batch of cookie bars out of the pan and onto a cutting board is also very helpful.
These freeze very well in airtight plastic containers.
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