Marshmallow Brownies with Chocolate Frosting
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Ingredients & Equipment
What we send
- 2half sticks unsalted butters
- 3 ouncessemisweet chocolate chips
- 1/3 cupgranulated sugar
- 1/4 teaspoonvanilla extract
- 1/2 cupflour
- 2 cupsmini marshmallows
- 1aluminum tin
What You’ll Need
- baking sheet
Recipe adapted from Food52. Photo credit: tabletop and decor provided by Food52
Preheat oven to 350°F. In a medium heatproof bowl, combine half of butter and half of chocolate chips (save remaining chocolate for Step 5). Microwave in 30-second intervals, stirring between each, until completely melted. Set ganache aside for the next step. Cut remaining butter into 2 equal pieces; set aside 1 piece for Step 5 (save remainder for another recipe).
Prepare brownie batter
In a large bowl, whisk together sugar and 1 egg until mixture is smooth and pale yellow. Add vanilla extract and ganache; whisk to combine. Wipe bowl from ganache clean and set aside for Step 5.
Finish brownie batter
To bowl with chocolate mixture, add flour and ½ teaspoon salt. Whisk until just combined, being careful not to overmix.
Reshape aluminum tin if bent, then place on a baking sheet. Pour brownie batter into tin, spreading evenly. Bake until brownies are cooked through and a toothpick or sharp knife inserted in the middle comes out clean, 20-25 minutes.
Make chocolate frosting
While brownies bake, to bowl from ganache, add 1 cup marshmallows, reserved 1 piece butter, and remaining chocolate chips. Microwave in 30-second intervals, stirring between each, until melted, smooth, and fully combined. Alternatively, heat frosting ingredients in a small pot over low heat; cook, stirring frequently, until melted and combined, about 2 minutes.
Frost and plate brownies
Once brownies have finished baking, top with remaining marshmallows in a single layer. Drizzle chocolate frosting over marshmallows and carefully spread in an even layer. Allow brownies to cool completely, 20-30 minutes, before slicing and serving—this will allow the frosting to set. Enjoy!