Best Marshmallow Brownie Recipes

MARSHMALLOW CRUNCH BROWNIE BARS

Steps:

• Preheat oven to 350°F Grease a 9×13-inch baking pan.
• In a medium saucepan, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.
• Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
• Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
• Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.

TOASTED MARSHMALLOW-HOT COCOA BROWNIE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 9-inch round cake pan with cooking or baking spray. Line bottom of pan with cooking parchment paper, then spray parchment.
• In large bowl, beat brownie mix, oil, milk and eggs with whisk until well combined. Stir in 1/2 cup of the chocolate chips. Pour batter into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, then run knife around edge of cake, and carefully remove from pan (discard parchment). Transfer cake to parchment paper-lined cookie sheet.
• Make Ganache: In 1-quart saucepan, heat cream just to boiling over medium-high heat. Remove from heat; add remaining 1/2 cup chocolate chips, but do not stir. Let stand 5 minutes, then stir until smooth. Refrigerate about 10 minutes or until slightly thickened. Carefully spread over top of cooled cake. Refrigerate another 30 minutes.
• Meanwhile, make Frosting: Place egg whites, sugar and cream of tartar in heatproof bowl of a stand mixer, then set bowl over saucepan of simmering water. Beat constantly with whisk about 5 minutes or until sugar is dissolved and mixture is warm to the touch. Remove from heat; transfer bowl to stand mixer. Using whisk attachment, begin to beat mixture on low speed. Gradually increase to high speed. Beat 5 to 7 minutes or until stiff peaks form. Stir in vanilla.
• Spread frosting over top of cake, then refrigerate another 20 minutes. Set oven control to broil. Place cake on cookie sheet under broiler 4 to 6 inches from heat about 30 seconds or until top is lightly browned (alternatively, you can use a kitchen torch). Cool completely; sprinkle with cocoa just before serving.

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Line 48 mini muffin cups with liners.
• Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
• Fill liners 2/3 full with brownie batter - a small scoop works well.
• Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
• Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
• Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
• With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
• Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
• Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
• Store covered in a cool place.

MARSHMALLOW BROWNIE DREAMS

Steps:

• Bottom Layer: Cream butter and sugar in a medium bowl.
• Add eggs, 1 at a time, beating well after each addition.
• Add vanilla and beat well.
• Combine flour, cocoa, baking powder, and salt in a small bowl and add to butter mixture.
• Beat on low until just moistened.
• Stir in peanuts.
• Spread evenly into a greased 9 X 13 inch pan.
• Bake at 350 degrees for about 15 minutes or until edges start to pull away from the side and a wooden toothepick comes out clean.
• Remove from oven.
• Middle Layer:Spoon dabs of peanut butter over bottom layer.
• Let stand for 3-4 minutes or until softened.
• Carefully spread a thin layer.
• Arrange marshmallows evenly over peanut butter.
• Bake for about 4 minutes or until marshmallows are slightly puffed.
• Remove from oven.
• Pat marshmallows down to and even layer with a greased spatula.
• Cool for 15 minutes, until the marshmallows are firm and not sticky.
• Top Layer: Heat butter and peanut butter in a large saucepan until melted.
• Add chocolate chips.
• Heat and stir until smooth.
• Add cereal.
• Stir until coated, pour over middle layer, and spread evenly.
• Chill for about and hour until set.

MARSHMALLOW CRUNCH BROWNIE BARS

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
• 2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
• 3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
• 4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
• 5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• 6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
• 7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

ULTIMATE RICH PEANUT BUTTER MARSHMALLOW CRISPIE BROWNIE BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease the bottom of a 9" x 13" baking dish.
• Prepare and bake the brownies according to box directions.
• Remove from oven and immediately sprinkle with the mini marshmallows. Return to oven for another 3 minutes or until marshmallows just start to puff up.
• Remove from oven and set aside, allow to cool off a little bit.
• Place chocolate chips, peanut butter and butter in medium saucepan. Melt over low heat, stirring constantly to avoid burning.
• Remove from heat and add the crispie cereal, mix well.
• Drop spoonfulls of chocolate crispie mix over the marshmallows and spread across to cover the top.
• Allow to cool completely before cutting into bars.
• Might want to refrigerate if it's warm in the house.

EASY KRISPIE MARSHMALLOW BROWNIE BARS

Steps:

• 1. Mix and bake brownies according to package directions. When brownies are done, sprinkle marshmallows over top and return to oven for 3 minutes.
• 2. Remove from oven and spread marshmallows over brownies using knife dipped in cold water, cool. For topping melt butter, chocolate chips and peanut butter in saucepan. Stir in Rice Krispies.
• 3. Spread topping over cooled marshmallows. Let stand until cooled and topping has set.

HOMEMADE BROWNIE CUPCAKES FROM SCRATCH WITH MARSHMALLOW FROSTING RECIPE - (4.6/5)

Steps:

• PREHEAT oven to 350 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. In a large bowl, beat the butter, vanilla and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. NOTE: Coat the chocolate chips in a little flour before putting them in the batter so they wouldn't fall to the bottom of the pan. Sift the flour, cocoa powder and salt together and gradually add to the chocolate mixture until just blended. Fold in the chocolate chips and spread into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. WHITE MARSHMALLOW FROSTING: 1-1/2 cups sugar 1/2 cup water 6 large marshmallows, chopped 2 egg whites, beaten stiff 1/4 tsp baking powder 2 tsp lemon juice Boil sugar and water to 238 degrees; add chopped marshmallows, but do NOT stir. Pour hot syrup over beaten egg whites, then add baking powder and lemon juice. Continue beating until mixture forms a peak; spread between layers of cake, on top and sides. Sprinkle with coconut, if desired. Cream Cheese Frosting: 2 cups homemade powdered sugar 4 ounces cream cheese, chilled and cut into chunks 2 TBS soft butter 1 TBS homemade pure vanilla extract 1/8 tsp salt Combine all frosting ingredients together and whip until light and fluffy. Spread frosting over cooled brownie cupcakes and decorate if you wish.

GOOEY MARSHMALLOW PEANUT BUTTER BROWNIE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9-inch baking pan.
• In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be stiff).
• Press TWO-THIRDS of the batter into the bottom of the prepared baking pan (using floured hands); pat down evenly, the layer will be thin.
• Bake for 10 minutes.
• Meanwhile, combine the remaining 1/2 cup condensed milk and the marshmallow creme in a bowl; stir in the peanut butter chips/morsels.
• Remove the pan from the oven; spread the marshmallow mixture evenly over the brownie layer.
• Carefully drop the remaining batter by the spoonfuls over the marshmallow mixture.
• Bake for another 30 minutes.
• Cool completely in pan on a wire rack.

EASY BROWNIE DIPPERS WITH MARSHMALLOW DIP

Steps:

• Heat oven to 325°F. Spray 8x8-inch pan with cooking spray; line with cooking parchment paper so a few inches overhang on two of the sides.
• Make brownies as directed on box for 8x8-inch pan. Remove from oven; cool 10 minutes before removing from pan by parchment paper edges. Cool 5 to 10 minutes to firm up before cutting into 1x4-inch sticks. Place brownie sticks onto sheet pan lined with cooking parchment paper.
• Bake brownie sticks 10 to 15 minutes. Remove from oven; cool. Brownie sticks should be slightly crispy on the outside while still being chewy in the middle and should hold their shape when picked up.
• Meanwhile, stir marshmallow creme to loosen. Spread in small bowl, and set out with another small bowl of sprinkles on the side. Dip brownie sticks into marshmallow creme and candy sprinkles!

MARSHMALLOW BROWNIE PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-inch pizza pan with nonstick cooking spray.
• Combine brownie mix, oil, eggs, and water in a large bowl; beat 50 strokes with a wooden spoon. Spread into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes.
• Immediately spread marshmallow cream over the brownie, leaving a 1/2-inch border. Do not let marshmallow cream touch the edge. Sprinkle chocolate chips, walnuts, and crushed cookies over the marshmallow layer. Cool completely on a wire rack before slicing.

MARSHMALLOW BROWNIE

Steps:

• Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.
• Gently melt the butter and the chocolate together.
• Mix the cocoa, flour and sugar and mix into the butter and chocolate. Mix in the beaten eggs then fold in the marshmallows.
• Pour the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 -30 minutes. Allow to cool in the tin before slicing.