Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups mini marshmallows
Special equipment needed:
- 9x13 inch baking pan
- parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the brownies from the oven and sprinkle the mini marshmallows on top.
9. Return the pan to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden brown.
10. Remove the pan from the oven and allow the brownies to cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories per serving: 350
Fat: 16g
Carbohydrates: 49g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt.
- Regular-sized marshmallows can be used instead of mini marshmallows, but they will need to be cut into smaller pieces.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter before baking.
- Drizzle melted chocolate over the top of the marshmallows before serving.
- Use flavored marshmallows, such as strawberry or chocolate, for a fun twist.
Tips and tricks:
- Make sure the brownies are completely cooled before slicing to prevent them from falling apart.
- To easily remove the brownies from the pan, lift the parchment paper out of the pan and onto a cutting board before slicing.
- If the marshmallows start to brown too quickly, cover the pan with foil and continue baking until the brownies are fully cooked.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a few extra marshmallows on top.
Garnishes:
Sprinkle chopped nuts or chocolate chips on top of the brownies before serving.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, make a great side dish to balance out the sweetness of the brownies.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg or a tablespoon of milk to the batter.
- If the marshmallows are not browning, try placing the pan under the broiler for a few minutes, watching carefully to prevent burning.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the brownies to prevent the spread of bacteria.
Food history:
Brownies were first created in the late 19th century in the United States. The original recipe did not include chocolate, but over time, chocolate was added to create the brownies we know and love today.
Flavor profiles:
The Marshmallow Brownies have a rich chocolate flavor with a sweet and gooey marshmallow topping.
Serving suggestions:
Serve the Marshmallow Brownies as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Gooey, Chocolatey, Marshmallowy