Brownies with Marshmallows
Submitted by Mary007
Fudgy double-chocolate brownies studded with gooey marshmallow pockets, chocolate chunks, and raisins, and sweetened with a touch of maple syrup. Rich, melty squares for serious chocolate lovers.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThese brownies are loaded for serious chocolate cravings: a rich, fudgy base built on melted bittersweet chocolate, studded with extra chocolate chunks, gooey marshmallows, and chewy raisins.
The double dose of chocolate is the key. Melting most of the bittersweet chocolate into the batter gives a deep, fudgy base, while stirring in the rest as chopped chunks leaves pockets of molten chocolate throughout.
Diced marshmallows are the surprise. As the brownies bake, they soften and melt into gooey, sticky pockets, while raisins add little chewy bursts of sweetness against the dark chocolate.
Maple syrup stands in for some of the sugar, lending a subtle caramel note and extra moisture. Don’t overbake; pull them while the center is still slightly soft so they stay fudgy, and let them cool fully before cutting so the squares come out clean.
Pro Tips
- Use good bittersweet chocolate (at least 50% cocoa) for a deep, not-too-sweet flavor.
- Don’t overbake; pull while the center is still a touch soft so the brownies stay fudgy.
- Cool completely before cutting so the marshmallow and chocolate set and the squares stay neat.
- Line the pan with parchment to lift the whole slab out easily.
Variations
- Swap the raisins for chopped nuts, dried cherries, or leave them out.
- Scatter mini marshmallows on top in the last few minutes for a toasted finish.
- Add a spoonful of espresso powder to deepen the chocolate.
Ingredients
Directions
Roughly chop 150 grams of the chocolate, put into a small pan with the butter and stir over a low heat until melted.
Pre-heat the oven to 160°C/gas 3.
Dice the marshmallows.
Put the confectioners sugar, flour, cocoa, baking powder and raisins into a bowl.
Stir in the eggs, maple syrup and melted chocolate mixture.
Finely chop the rest of the chocolate and stir into the mixture with the marshmallows.
Grease a baking pan 25cm x 30cm with butter and line with baking parchment.
Spread the mixture in the pan and bake in the oven for 20 to 30 minutes.
Take out let cool slightly then take out of the tin and cool completely.
Dust with confectioners sugar and cut into squares or bars.
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