Ingredients
Brownie Batter
- ¾ cup unsalted butter (170 grams), melted and cooled (about 5 minutes)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons vanilla extract
- 2 large eggs
- 4 ounces semi-sweet chocolate (112 grams), melted
- 1 cup all-purpose flour (125 grams)
- ⅔ cup cocoa powder (53 grams)
- ¼ teaspoon salt
Marshmallow Layer
- 1 cup marshmallow fluff
Instructions
- Prepare the Pan: Preheat your oven to 350℉ (180℃). Lightly grease an 8×8 inch (20×20 cm) baking pan and line it with parchment paper ensuring there’s an overhang on all sides for easy removal later.
- Mix Butter and Sugar: In a large bowl, beat the melted and cooled butter with the granulated sugar using an electric stand or handheld mixer until the mixture is homogeneous and no separation remains.
- Add Vanilla and Eggs: Stir in the vanilla extract, then beat in the eggs one at a time until fully incorporated and smooth.
- Incorporate Melted Chocolate: Add the gently melted semi-sweet chocolate to the mixture. Scrape the sides and bottom of the bowl to ensure all chocolate is blended in. Use slow melting techniques like a double boiler or microwave in 45-second intervals on medium power with stirring between intervals to avoid burning.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt, then gently fold them into the wet mixture using a rubber spatula or wooden spoon until just combined, taking care not to overmix.
- Assemble Layers: Spoon about half (or slightly more) of the brownie batter into the prepared pan and spread into an even layer. Drop dollops of marshmallow fluff randomly over this layer—it is okay if it doesn’t fully cover the batter.
- Add Remaining Batter: Drop spoonfuls of the reserved brownie batter between and over the marshmallow dollops, then gently spread it evenly. Some marshmallow may be exposed, which is expected.
- Bake the Brownies: Place the pan in the middle of the preheated oven and bake for about 35 minutes or until the top appears set and a toothpick inserted in the center comes out clean or with only moist crumbs, but no wet batter. The marshmallow will puff during baking and settle as the brownies cool.
- Cool and Slice: Allow the brownies to cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out, place on a cutting board, and slice with a sharp knife.
Notes
- To melt chocolate gently, use a double boiler or microwave in short intervals to prevent burning.
- Do not overmix the batter when combining dry ingredients; fold gently to maintain a tender crumb.
- Greasing the pan before lining with parchment helps the paper adhere properly.
- Cooling the brownies fully before slicing ensures clean cuts and helps the marshmallow layer set.
- Use parchment paper with an overhang for easy removal of brownies from the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
