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5 from 2 votes

Toasted Marshmallow Brownies

Toasted Marshmallow Brownies are a layer of baked brownies that are topped with homemade marshmallow that is toasted to a golden brown.
Prep Time1 hr
Resting Time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: Toasted Marshmallow Brownies
Servings: 9
Calories: 606kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Brownies

  • 1 cup (200g) granulated sugar
  • cup (40g) Dutch-processed cocoa powder, sifted
  • ½ cup (64g) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup (1 stick or 113g) butter, melted, then cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Marshmallow Topping

  • 3 packages (.25 ounces each) gelatin, unflavored
  • 1 cup ice-cold water, divided
  • cups (300g) granulated sugar
  • 1 cup (341g) light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

Brownies

  • Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
  • In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder.
  • In a medium bowl, add eggs and vanilla. Beat with a hand mixer until combined.
  • Slowly add dry mixture to the eggs and vanilla.
  • Pour the melted butter into the brownie mixture and mix until just incorporated. Spread batter in the prepared baking dish and bake 24-26 minutes, or until an inserted toothpick still comes out slightly wet.
  • Set aside to cool while you prepare the marshmallow topping.

Marshmallow Topping

  • In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour ½ cup of the cold water over the gelatin and let it sit a few minutes.
  • Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
  • After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don't have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
  • With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
  • When ready, pour the marshmallow mixture on top of the slightly cooled brownies, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well!
  • Let the brownies sit out for at least 4 hours, up to overnight.
  • When ready, preheat your oven to broil.
  • Place the brownies under the broiler (on the top rack) for 5-10 seconds, or until they are nicely toasted. This happens quickly so don't walk away! You can also use a blowtorch if you have one (and know what you are doing!).
  • Allow the brownies to come back to room temperature and then top with chocolate syrup (optional).
  • The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days.

Nutrition

Calories: 606kcal