Dark Chocolate Marshmallow Brownies
This recipe for dark chocolate marshmallow brownies first appeared on my blog, The Culinary Jumble, in February 2016. The recipe has been updated to include spelt flour, the post has been edited and new photos have been added.
I made these yesterday following a week-long detox and two weeks without chocolate or any processed food. It’s fair to admit then, that making these was a teensy, weensy bit torturous.
The good news they were for a little tea party I was attending and so I knew it wouldn’t be me scoffing them all. But you know, this woman does not have super human strength. Hello? Brownies. Brownies with marshmallows slathered all over and then baked until gooey. And plus, I needed to try one. That was my civic duty: couldn’t be serving up under par brownies to innocent children. Right? Seriously though, I did eat one and it was as sublime as they look. Yep.
Anyone who reads this blog regularly knows how much I like my brownies. From fudgy caramel brownies to festive gingerbread brownies, I’d scoff ’em all. If you’d like to see how I make my brownie base (used in all my brownie recipes) check out how I made my Oreo Brownies:
These particular brownies are made with melted dark chocolate which gives them a rich, luscious flavour without being sickly. This prevents the marshmallows from overpowering the brownies with sweetness.
The brownies can be kept in the fridge for a much firmer texture, or left on the counter if you would like a really, soft, fudgy consistency. I took some photos and then placed mine in the fridge overnight, and I think it’s clear how different the texture is (the bottom photo was after being in the fridge). It was challenging to cut through the marshmallows when they were still a little soft, and eating them was very messy, albeit delicious. It was much easier to get a cleaner cut after being in the fridge.
Dark Chocolate Marshmallow Brownies
- 100g (3½ oz) dark chocolate
- 100g (3½ oz) milk chocolate
- 200g (⅞ cup) butter
- 100ml (⅖ cup) milk
- 1 tablespoon instant coffee powder (see note 1)
- 120g (½ cup + 1 tbsp) brown sugar
- 120g (½ cup + 1 tbsp) white sugar
- 3 eggs
- 1 teaspoon vanilla sugar/essence
- 80g (⅔ cup) spelt flour (see note 2)
- 30g (¼ cup) cocoa
- 120g (2½ cups) marshmallows
- 20g (¾ oz) milk chocolate (drizzle)
- Pre-heat the oven to 175℃ (350℉) and prepare a square/rectangle baking tin (mine was ) by lining it with grease-proof paper with a little overhang.
- Slowly heat the chocolate and butter in a pan until just melted.
- Combine the milk and instant coffee and pour into the melted chocolate mixture. Leave for a few minutes to cool slightly.
- In a large bowl, whisk the white and brown sugar together with the eggs, then add in the cooled chocolate/butter mixture.
- Mix the vanilla sugar, flour and cocoa and stir into the wet ingredients until well combined.
- Pour into the tin and bake for around 24 minutes (see note 3). Take the brownies out of the oven and sprinkle with the marshmallows and return to the oven to bake for a further 4 minutes. Remove and allow to cool completely (do not try to remove the brownies from the pan when warm as the whole thing will collapse).
- Drizzle with melted chocolate and then allow the chocolate to set. I left mine in the fridge overnight - if you do this, just take out of the fridge an hour before serving and cut into squares while it is still quite cold. Drizzle a little extra chocolate over for decoration (completely optional and certainly not necessary). Enjoy!
- If you don't want to use coffee, just omit this completely.
- These brownies have been made with both spelt and regular flour without any noticeable difference. Just use the amount as directed above.
- These cooking times produced a very soft, fudgy brownie (although they did firm up in the fridge overnight). If you would like a firmer brownie, just add three more minutes to the baking time (before you add the marshmallows).