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 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 jar (7.5 oz) marshmallow fluff
Special equipment needed:
- 9x13 inch baking pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Grease the baking pan with butter or cooking spray.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
6. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
7. Stir in the vanilla extract.
8. Pour half of the batter into the prepared pan and spread it evenly.
9. Spoon the marshmallow fluff over the batter, spreading it out as evenly as possible.
10. Pour the remaining batter over the marshmallow fluff and spread it out evenly.
11. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow the brownies to cool completely in the pan before cutting into squares.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes 12-16 brownies.
Nutritional information:
Calories: 398
Fat: 20g
Saturated Fat: 12g
Cholesterol: 102mg
Sodium: 254mg
Carbohydrates: 53g
Fiber: 3g
Sugar: 39g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add chopped nuts or chocolate chips to the batter before baking.
- Use a flavored marshmallow fluff, such as strawberry or chocolate.
- Top the cooled brownies with a layer of melted chocolate or chocolate ganache.
Tips and tricks:
- Make sure the marshmallow fluff is at room temperature before spreading it over the brownie batter.
- Use a knife or spatula to spread the marshmallow fluff evenly over the batter.
- Allow the brownies to cool completely before cutting them into squares to prevent them from falling apart.
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 or cake stand.
Garnishes:
Dust the brownies with powdered sugar or cocoa powder before serving.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit or a fruit salad would make a great side dish for these brownies.
Troubleshooting advice:
- If the brownies are too dry, try adding an extra egg to the batter.
- If the brownies are too moist, reduce the amount of butter or add a little more flour to the batter.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils thoroughly before and after handling raw eggs.
Food history:
Marshmallow fluff was invented in 1917 by Archibald Query, a candy maker from Massachusetts.
Flavor profiles:
These brownies are rich and chocolatey with a gooey marshmallow center.
Serving suggestions:
Serve these brownies as a dessert or a sweet snack.
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Taste: Rich, Sweet, Chocolatey, Gooey, Marshmallowy