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Marshmallow Monster Brownies



Whenever my mom had a day off, she was in the kitchen making cookies or other treats for us to indulge in. It was her form of mental therapy, and she readily passed that on to me. When I was around ten years old, she gave me some freedom in the kitchen, and the first recipes I remember making on my own were pancakes and these brownies. They became my go-to treat, and my parents have customers at their store who still request these brownies, eighteen years after I started making them.


The recipe has changed over time, but the idea hasn’t: rich, gooey brownies with a thick chocolate and toasted marshmallow crust on top. I have been using and adjusting this specific brownie recipe for the last ten years or so, and I swear it is better than any boxed brownie recipe you can find (and just as easy). I also encourage you to play with the toppings if you want! In the past, I have added walnuts to give it a classic “Rocky Road” brownie, or stuck chunks of graham cracker into the melted chocolate at the end to make it more of a “S’More” style brownie.


Enjoy!


Marshmallow Monster Brownies


1 c Butter (melted)

2 c White Sugar

4 Eggs

2 tsp Vanilla

2/3 c Cocoa Powder

1 c Flour

1/ 2 tsp Salt

1 tsp Baking Powder


2 c Chocolate Chips (About one bag)

2 -3 c Mini Marshmallows


Instructions:

-Preheat oven to 350F

-DO NOT us a mixer for this recipe – using a mixer will overmix the batter and the brownies will not rise very well when they bake. Just mix by hand with a fork, wooden spoon, or spatula (I find it is a little too thick for a whisk).

-Beat eggs together in a large mixing bowl. Add sugar, vanilla, and melted butter.

-In a separate bowl, mix flour, salt, cocoa, and baking powder.

-Beat dry ingredients into wet ingredients until just combined. Over mixing will keep the brownies from rising. While this isn’t a complete tragedy, just trust me - they cook better if they can rise more. (They will still come out as dense, fudgy brownies)

-Pour mixture into greased or parchment paper-lined 9x13” pan. I prefer parchment paper because it is easier to remove the brownies in order to cut them.

-Bake for 25-30 minutes or until toothpick comes out clean and remove from oven.

-Pour chocolate chips over the top of the brownies evenly, covering them edge to edge.

-Put marshmallows on top, spreading them in an even layer over the chocolate chips. It can be tempting to completely cover the top with marshmallows, try to leave some gaps in between. This will make it 100x easier to cut in the end because the marshmallows will stick to your knife.

-Put back into the oven for 5-10 minutes, or until marshmallows are light brown and puffy. I have found that this can change oven to oven, so keep an eye on them.

-Remove from oven and use a knife to immediately smear the melted chocolate chips around the top, creating a melted chocolate layer. This is important to do - otherwise the chocolate chips will just re-harden in their chip shape and fall off when cutting/serving.

-Allow to cool and enjoy! While some people I know prefer these when the chocolate on top is still a little melted, I like them an hour or two later when the chocolate has completely hardened.






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