Marshmallow Cream Brownies
Rich and fudgy marshmallow cream brownies combine deep cocoa flavors with a gooey marshmallow topping, perfect for dessert lovers and gatherings seeking indulgent treats.
Ingredients
Instructions
- Melt margarine and cocoa over low heat.
- In a large bowl, stir eggs and sugar together.
- Pour the melted chocolate mixture over the egg and sugar mixture and mix well.
- Sift together flour, salt, and baking powder.
- Add the sifted dry ingredients to the chocolate mixture and stir until just combined.
- Fold in chopped nuts.
- Spread the batter in a greased pan.
- Bake at 350°F (175°C) for 30 minutes.
- While hot, spread the marshmallow cream evenly over the baked brownies.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want a nut-free option, simply omit the chopped nuts or substitute with chocolate chips. To make the brownies even more decadent, try adding a layer of fudge sauce before the marshmallow cream. Ensure you mix the batter gently to maintain a fudgy texture.
Serving Suggestions
These marshmallow cream brownies are perfect for a sweet treat alongside a scoop of vanilla ice cream or a dollop of whipped cream. They pair beautifully with a cup of coffee or milk for a delightful dessert experience. For a festive touch, serve with a drizzle of caramel sauce or chocolate syrup.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, microwave individual pieces for about 10-15 seconds until warm, or enjoy them cold for a chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow Cream Brownies contains roughly 467 calories, with 5g protein, 72g carbohydrates, and 18g fat. It is a good source of iron (12% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular sugar instead of granulated sugar?
Yes, you can use brown sugar for a deeper flavor, but it may alter the texture slightly. The brownies might be a bit more moist and chewy, which can be a delicious variation!
Is it necessary to sift the dry ingredients?
Sifting the flour, salt, and baking powder helps to aerate the mixture and prevent lumps, ensuring a smoother batter. It’s a good step for achieving the best texture in your brownies.
Can I freeze these brownies?
Yes, you can freeze the brownies! Wrap them well in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Just thaw them in the refrigerator before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).