Marshmallow Brownie
User Reviews
4.9
Marshmallow Brownie
Description
The brownie component blends granulated sugar, eggs, cocoa powder, flour, baking powder, salt, dark chocolate chips, and melted butter to create a fudgy chocolate layer baked in a parchment-lined pan. The marshmallow topping involves whipping egg whites with sugar until soft peaks form, then pouring hot sugar syrup cooked to soft-ball stage into the mixture, resulting in a light, airy meringue-like topping infused with vanilla.
The assembly includes spreading brownie batter in the pan, baking it until firm, then topping it once cooled with the marshmallow mixture. A chocolate swirl is made by melting semisweet chocolate with heavy cream and drizzled atop the marshmallow before setting. This combination produces a contrast between dense brownie and smooth marshmallow, with an added creamy, chocolaty finish.
The recipe is adapted from frederikkewaerens.com, indicating a tested approach combining classic brownie and marshmallow techniques into one layered dessert.
Ingredients
INGREDIENTS:
For the Marshmallow:
- 8 egg room temperature, white
- 1/2 cup water 120ml
- 2 2/3 cups sugar 550g, divided
- 1/4 cup light corn syrup 60mL
- 2 tsp vanilla extract 10mL
For the Brownie:
- 2 cups granulated sugar 400g
- 2 egg
- 4 tablespoons cocoa powder 30g
- 1 cup flour 120g
- 1 teaspoon baking powder 4g
- 2 teaspoon salt 12g
- 2 cup dark chocolate chips 350g
- 1 cup butter 225g, melted
For the Chocolate Swirls
- 2/3 cup semisweet chocolate 115g
- 4 tbsp heavy cream 60mL
- 1/4 tsp cream of tartar optional
Instructions
INSTRUCTIONS:
For the Brownie:
- Preheat the oven to 350 degrees F and prep a 9x13-inch baking pan with parchment paper.
- In a bowl, combine eggs and sugar. Mix together.
- Sift cocoa powder, flour, baking powder and salt into a separate bowl. Mix again.
- Combine with egg and sugar mixture.
- Toss in chocolate chips and melted butter.
- Add batter to pan and smooth.
- Bake for about 30 minutes.
For the Marshmallow:
- Beat the egg whites and 2/3 cup of sugar until soft peaks form. Add cream of tartar if using.
- In a medium saucepan add the remaining sugar, 2/3 cup water and corn syrup, then place on low heat.
- Stir until the sugar melts and becomes clear.
- Maintain at medium high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Add vanilla and run mixer until marshmallow is cool/tepid.
For the Assembly:
- Melt 1/3 cup semi sweet chocolate and about 2 tablespoons of cream together. Set aside.
- Once the brownie has cooled, pile the marshmallow fluff on and smooth it out using a spatula.
- Pipe the chocolate ganache all over the top and use a toothpick or skewer to create a more marbleized pattern of swirls.
Notes
- Use room temperature egg whites to achieve better volume in marshmallow topping.
- Cook sugar syrup to 235-240°F for proper marshmallow consistency.
- Let brownies cool completely before adding marshmallow topping to prevent melting.
- Chocolate swirls add decorative and flavor contrast and can be customized in amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 370kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 13.7g | 21% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5.2g | 31% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 223mg | 9% |
| Potassium | 318mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 47g | 94% |
| Vitamin A | 50IU | 1% |
| Calcium | 70mg | 7% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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