Fudgy Marshmallow Swirl Brownies (Printer-Friendly Version)
# What You'll Need:
→ Brownie Ingredients
01 -
2 cups white granulated sugar
02 -
3 large eggs
03 -
1 egg yolk
04 -
½ cup unsalted butter, melted
05 -
2 teaspoons pure vanilla extract
06 -
½ cup oil (canola or vegetable)
07 -
¾ cup all-purpose flour
08 -
1 cup unsweetened cocoa powder (Dutch process recommended)
09 -
1 ½ tablespoons cornstarch
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½ teaspoon salt
11 -
1 cup semi-sweet chocolate chips
→ Topping
12 -
1 cup marshmallow creme
# Let's Cook!:
01 -
Preheat the oven to 325°F. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper and spray again
02 -
In a medium bowl, sift the flour, cocoa powder, and cornstarch together. Add in the salt and set aside
03 -
Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes until pale in color. While that mixes, melt the butter in the microwave and let it cool
04 -
Add the oil, melted butter, and vanilla and mix on low until combined. Add in the dry ingredients and mix on low until just combined. Pour in the chocolate chips and use a rubber spatula to fold them in
05 -
Pour the brownie batter into the pan. Melt the marshmallow fluff in the microwave for 20-30 seconds and mix. Use a teaspoon to dollop the marshmallow fluff on top of the brownie batter. Use a butter knife to very lightly swirl the marshmallow fluff
06 -
Bake for 45-55 minutes. It is done baking when you stick in a toothpick, and it is slightly wet. If a lot of batter comes out, then bake for another 5 minutes
07 -
Cool on a cooling rack completely before cutting into them and serving
# Cook's Notes:
01 -
Use Dutch process cocoa powder for best results
02 -
Cool completely before cutting for clean slices
03 -
For fudgier brownies, don't overbake