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Marshmallow Brownie

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A rich and nostalgic Marshmallow Brownie with a fudgy chocolate base topped with milk chocolate–coated marshmallows that set into indulgent, sliceable squares.

Ingredients

100 g butter

1/2 teaspoon vanilla essence

1 cup caster sugar

2 large eggs

50 g cocoa powder

50 g plain flour

1/2 teaspoon baking powder

250 g milk chocolate

1 tablespoon coconut oil

180 g marshmallows

Instructions

  1. Preheat the oven to 150°C fan bake and line a 20 cm square baking tin with baking paper.
  2. Melt the butter in a large mixing bowl using the microwave.
  3. Add the caster sugar, vanilla essence, and eggs, whisking until smooth and well combined.
  4. Sift in the cocoa powder, plain flour, and baking powder, then gently fold until just combined.
  5. Spread the brownie batter evenly into the prepared tin.
  6. Bake for 25 minutes, then remove from the oven and allow to cool for at least 15 minutes.
  7. Place the milk chocolate and coconut oil in a heatproof bowl and microwave for about 45 seconds, stirring until smooth.
  8. Let the melted chocolate cool for about 5 minutes.
  9. Add the marshmallows and gently stir until fully coated.
  10. Pour the marshmallow mixture over the cooled brownie base and spread evenly.
  11. Refrigerate for at least 2 hours, or until fully set.
  12. Slice into squares and serve.

Notes

Allow the chocolate to cool slightly before adding marshmallows to prevent melting.

Use a sharp knife wiped clean between cuts for neat slices.

Dark chocolate can be used for a less sweet topping.

Store chilled so the topping stays firm.

Nutrition

Find it online: https://chocolatecoveredamy.com/marshmallow-brownie/