Looking for an ooey, gooey, fudgy brownie with a twist?
Or should I say a swirl?!
Take your classic fudge brownie recipe and mix it up a bit! Creating a marshmallow swirl in the middle and on top adds a sweet and creative detail to your basic brownies.
The fudge brownie base for this recipe is a staple brownie recipe. It’s one bowl, no mixer needed, simple ingredients that result in a thick, fudgy delicious brownie!
As for the marshmallow swirl…it’s an easy addition.
Don’t worry, we’re not working with marshmallows, or even marshmallow fluff…it’s much easier to work with marshmallow sauce….
Once you’ve made your brownie batter, you’ll want to line your 8×8 inch baking dish with parchment paper. I highly recommend using parchment paper when baking brownies or bars because it makes for easy transferring and cutting your brownies/bars into perfect squares. Plus, there’s no buttering, spraying, or dirtying your baking dish. Now that’s more like it!
Pour half of the brownie batter into the baking dish. It doesn’t have to be exactly half of the batter, just guesstimate. Once you have half of the brownie batter in the baking dish, use a spoon to pour 3 lines of marshmallow sauce over the brownie batter. I did 3 horizontal lines of marshmallow sauce and did my best to space them apart, one on each end and one right in the middle. And don’t worry, this doesn’t have to be perfect because we’ll be creating another layer on top of this. My lines of marshmallow covered the length of the brownie batter and were about an inch wide, just to give you an idea of how much sauce to use to make your lines.
Now, position your baking dish so the marshmallow lines are horizontal. Using a butter knife, start at the upper left corner of the brownie batter and drag the tip of the knife through the batter, perpendicular to the marshmallow lines. This will create a marbled effect. Do this several more times throughout the batter to complete the look.
Now take the remaining batter and pour it on top of the marbled batter. You may have to use the back of a spoon to smooth over the remaining batter so it completely covers the bottom layer. If some of the marshmallow from the bottom layer peeks through, especially around the edges, no worries! Just cover it with the rest of the brownie batter the best you can.
Now, repeat the same steps we did for the first layer. Make 3 lines of marshmallow sauce and use a butter knife to create a marble effect. This way, our brownies aren’t only swirled on top, their going to have a gooey, delicious, marshmallow center as well!
Bake in a preheat oven set at 325 degrees for 40-45 minutes. Test with a toothpick or knife to make sure the center comes out clean. Allow brownies to cool in the baking dish for at least 30 minutes before transferring to a cooling rack. If you lift them out of the baking dish too soon the top may crack.
Once brownies are completely cooled, cut into square and serve. You’ll love to look and taste of marshmallow swirl on top and oozing through the center!
- 8 oz semi sweet chocolate - I used 2 baker's semi sweet chocolate bars (chopped)
- 1/2 Cup (1 stick) Unsalted Butter
- 1 Cup of Sugar
- 3 Large Eggs
- 1 Tablespoon Chocolate Extract
- 2 Tablespoons Chocolate Syrup
- 1 Cup All Purpose Flour
- 1/2 Teaspoon Salt
- 1 12oz Jar of Marshmallow Topping (can be found near fudge and caramel sauce)
- Preheat oven to 325 degrees. Fill a medium saucepan half way with water and set to low-medium heat on your stove top. Allow water to come to a simmer or mild boil. Chop chocolate bars into small chunks. Cut butter into small squares.
- Once water is bubbling, place a medium sized glass bowl over the sauce pan, creating a double broiler. Add chopped chocolate into the bowl. Once chocolate begins to melt, add in butter and stir together. As butter and chocolate melt together, continuously stir together so they become a smooth chocolate mixture. Once everything is melted and smooth, turn off heat and remove bowl from sauce pan. Place chocolate mixture in the refrigerator to cool for 10 minutes.
- Remove mixture from refrigerator. Pour sugar into the chocolate mixture, using a spoon to stir together. Once sugar is combined with chocolate, add in eggs one at a time, thoroughly stirring in between each egg. Add in chocolate extract and syrup. Continue stirring until combined. Add in flour and salt. Mix everything together. Batter should be thick.
- Line an 8x8 inch baking dish with parchment paper. Pour half of the batter into the baking dish. Using a spoon, pour 3 horizontal lines of marshmallow lines over the batter, one at each end and one in the middle. Lines should be the length of the batter and about an inch wide. Use a butter knife to create a marble effect. Drag the tip of the knife through the batter, perpendicular to the marshmallow lines. Continue to do this throughout the pan to complete the look.
- Pour the remaining brownie batter on top of what is already in the baking dish. You may have to use a spoon to smooth out the remaining batter. Once batter is smoothed out make 3 more marshmallow lines and create the marble effect.
- Bake brownies in the oven for 40-45 minutes. Test with a toothpick to make sure center comes out clean. Allow brownies to cool for at least 30 minutes before transferring them to a cooling rack. Once brownies have completely cooled cut them into squares and serve or store in an airtight container to maintain freshness.