Marshmallow Brownies

I thought I was done with brownies, but for some reason they keep knocking at my door – literally.  The other night we were upstairs reading to the girls, when there was a knock at the door.  It was my neighbor and her 2 boys delivering some brownies.  I thought it was so sweet of them to do that, but thought, how could these possible be better than these other brownies that I have made recently?  I have had quite a good run of brownies.

I had no idea…none.  These brownies were fantastic – utterly amazing, and I ate two that night.  The bottom was nice and moist, and that layer of marshmallow – oh my goodness – with the chocolate glaze on top – WOW!!  I had to have the recipe – and I had to make them myself.

My neighbor was nice enough to send me the recipe – and as the last of her brownies were finished my daughter asked when we were going to make more.  I made a batch and brought them to our other neighbors, and they didn’t last long at all – in fact, we each ate a few they were so good.  These brownies will definitely go down as some of the best brownies I have ever had…

This recipe comes from her cousin’s cookbook – seems like a great resource, thanks very much!!



  • 1 C butter, melted
  • 2 C sugar
  • 1/4 C cocoa
  • 4 eggs
  • 2 tsp. vanilla
  • 1 tsp. salt
  • 1 1/2 C flour
  • 3/4 C chopped nuts (if desired)
  • 2 1/2 C mini marshmallows


  • 1/4 C butter, melted
  • 2 TB milk
  • 1/3 C cocoa
  • 1 1/4 C powdered sugar

Mix together melted butter, sugar, coca, eggs, vanilla and salt. Add flour and mix just until combined. Fold in nuts, if desired. Bake in a greased 9×13 pan at 375 degrees for 25 minutes. IMmediately top with marshmallows and bake an additional 2 minutes. Use a knife dipped in water to spread marshmallows evenly. Cool completely.  To make frosting, whisk ingredients together until smooth. Spread frosting over marshmallow layer.

Makes about 24 brownies.

For a printer-friendly version of this recipe, please click here: Marshmallow Brownies

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Chewy Brownies

Ok – I made it to the chewy brownies – and I am so happy I did.  Over the years I have occasionally made boxed brownies when absolutely necessary – like when we went to the Washington coast for a weekend, and I wanted to make brownies at the house we were staying at, but didn’t want to bring all the ingredients.  Or in college when it was just too expensive to buy all the ingredients for just one pan of brownies.  I have to say, whenever I have done that, the brownies are delicious, and they are usually very chewy.  Could it be that you are adding oil to the mix, and not butter?

It just so happens that in Cook’s Illustrated  last month, they had an article about the best chewy brownies – they say it is all in the type of fat you use.  Well – I can’t refute them – I made their version, and they were amazing.   Instead of using all butter, this recipe called for half butter and half vegetable oil.  I actually didn’t use all of the oil it called for, and mine were plenty good, I wasn’t missing a thing.  Also,  I didn’t have any bittersweet chocolate in the house, so I used semisweet – so mine were more on the milk chocolate end, but still ridiculously good. 

The best story that came out of these brownies?  I served them for my daughter’s book club, and the next day I packed her on of the left-overs in her lunch.  She happened to be eating lunch with one of the girls from the book club, and she asked if those were the same brownies that they had the night before.  When my daughter said yes, her friend said, “You are lucky, those were the best brownies ever!” 


  • 1/3 cup Dutch-processed cocoa
  • 1 1/2 teaspoons instant espresso (optional)
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups sugar
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 teaspoon table salt
  • 6 ounces bittersweet chocolate, cut into 1/2-inch pieces


Preheat the oven to 350 degrees with the oven rack on the lowest position.  Using a 9×13 baking pan, cut two pieces of foil, and fold the edges over so they fit perfectly in the pan.  Place on piece of foil lengthwise, and one width-wise.  This will allow you to lift the brownies easily out of the pan after they are cooked.  Once the foil has been fitted into the pan, spray with non-stick cooking spray.

Whisk cocoa, espresso powder (if using), and boiling water together in a large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in melted butter and oil.  (Mixture may look curdled.)  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.  Whisk in sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out clean with just a few moist crumbs attached, about 30 to 35 minutes.  Transfer pan to a rack and cool for 1 1/2 hours.

Using foil overhang, lift the brownies from the pan.  Return brownies to a wire rack and let them cool completely, about 1 hour.  Cut into 2-inch squares and serve.

For a printer-friendly version of this recipe, please click here:  Chewy Brownies

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