You’re getting 3 incredible layers here: dense fudgy brownie, chocolate frosting, and then gooey marshmallow swirls. <\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
$\"Small$ <\/figure>\n\n\n\n
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Butter<\/strong>. Ten tablespoons (one stick plus two tablespoons or 143 grams) of unsalted butter that we will melt for baking, so it doesn’t need to be softened.<\/li>\n\n\n\n
Cocoa Power<\/strong>. Three-quarters of a cup plus 2 tablespoons of natural, unsweetened cocoa powder.<\/li>\n\n\n\n
Sugar<\/strong>. One plus 1\/4 cup of granulated sugar.<\/li>\n\n\n\n
Vanilla<\/strong>. One and one-half teaspoons of vanilla extract.<\/li>\n\n\n\n
Salt<\/strong>. One-half teaspoon salt.<\/li>\n\n\n\n
Eggs<\/strong>. Two large eggs, beaten.<\/li>\n\n\n\n
Flour<\/strong>. Just 1\/2 cup of flour, because the cocoa powder acts like flour in this context.<\/li>\n\n\n\n
Marshmallows<\/strong>. Two cups of mini marshmallows for the swirled topping.<\/li>\n\n\n\n
Chocolate Chips<\/strong>. One cup of milk chocolate chips. Milk chocolate melts the easiest and smoothest, so that’s really what I recommend for this recipe.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make Marshmallow Brownies<\/h2>\n\n\n\n
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Line a square baking dish with parchment paper, and preheat the oven to 325-degrees F.<\/li>\n<\/ol>\n\n\n\n
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$\"White$ <\/figure>\n<\/div>\n\n\n\n
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$\"Vanilla$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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In a saucepan, melt the butter over low heat. Don’t let it splatter and heat too quickly. Then, turn off the heat, and stir in the cocoa powder and sugar. <\/p>\n<\/div>\n\n\n\n
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Next, stir in the vanilla and salt. Let this mixture rest for about 1 minute off the heat so that it cools a bit.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Chocolate$ <\/figure>\n<\/div>\n\n\n\n
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$\"Chocolate$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Whisk in the eggs, one at a time, very well until blended and fluffy.<\/p>\n<\/div>\n\n\n\n
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Finally, add the flour and aggressively stir it in to activate the gluten. At least 50 brisk strokes, ok?<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Raw$ <\/figure>\n<\/div>\n\n\n\n
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$\"Square$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Scrape the mixture into a pan, and bake for about 25 minutes, until the surface of the marshmallow brownies are dry and shiny.<\/p>\n<\/div>\n\n\n\n
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Immediately pour the marshmallows and chocolate chips on top of the brownies, and return the pan to the oven. Turn the oven off. Let the brownies rest for 5 minutes. Remove them from the oven, and use a spatula to smear and make the gooey marshmallow and chocolate chip frosting.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Square$ <\/figure>\n<\/div>\n\n\n\n
You might also like my marshmallow chocolate chip cookies<\/a><\/span>!<\/p>\n\n\n