Do you like your brownies ooey gooey? These brownies with marshmallow fluff swirl will fulfill all of your fudgiest brownie dreams. They start with a bold chocolate and cocoa brownie base topped off with dollops of marshmallow creme swirled right into the batter. You'll love them.
Warning: These Are Ooey Gooey
Do you like cake-like brownies? Then this is not the recipe for you! These brownies with marshmallow fluff remain ultra-fudgy even after baking. Lining the pan with aluminum foil will help you be able to lift out the brownies once they are cooled so that you can cut them into squares of the desired size.
These are some seriously rich and decadent brownies - slice them small for an indulgent bite, or slice them large for a filling dessert.
What Kind Of Chocolate Do I Need?
Using both melted chocolate and cocoa powder, these brownies get a double dose of deliciousness. So what kind of chocolate is best?
Cocoa Powder: I recommend a Dutch process cocoa. This type of cocoa has a strong, bold flavor that is at the same time smooth and mellow. You can also use a regular cocoa and this recipe will still work great. If you're a dark chocolate lover, try a dark cocoa. Yum.
Solid Chocolate: I like to use an unsweetened chocolate to offset the sugar and sweetness from the marshmallow fluff. Doing this let's the brownies stay in the "rich and delicious" zone without becoming too sickly sweet.
How To Make The Marshmallow Swirls
Want to know how to make the beautiful marbled swirls in these brownies with marshmallow fluff? It's easy! I just stir a little warm water - a couple of teaspoons will do it - into half a cup of your favorite brand of marshmallow fluff or creme. The warm water will thin out the marshmallow just enough so that you can easily dollop it onto the brownie batter.
To make the swirls, grab a butter knife and draw it through the dollops of marshmallow fluff and the brownie batter. You can draw lines in both directions or even move the knife in a swirling motion to create different patterns. You're the artist and these brownies are your palette!
Pan Material Matters
I have many years of making brownies under my belt and I've realized that the material of your baking pan can make a big difference in the outcome of your brownies. Here's what I've learned:
Light Metal Is Your Friend: Aluminum or light non-stick pans will work best for this recipe as those types of pans absorb less heat and will prevent over-baking on the edges while you wait for the center to set up.
Glass or dark metal pans absorb heat and will alter how these brownies bake significantly. You may find it difficult to bake the centers long enough before the outside edges get overdone.
Are these brownies with marshmallow fluff freezer friendly? Yes, indeed! Here's what to do:
To Freeze: Allow the baked brownies to cool completely, slice into squares, and then wrap each square in plastic wrap. Place the wrapped squares into a zip-top freezer safe bag and freeze for up to 6 months for best quality, though they will be safe to eat longer than that.
To Thaw: Remove desired number of brownies from the freezer and let them thaw in the wrapper on the counter. This won't take long, an hour or two tops, though you can let them sit out longer to fully come to room temperature if you don't want a cold brownie.
Want to put a spin on this recipe? Try these fun ideas:
- Add Nuts: Of course, right? Nuts are always a welcome addition to a brownie recipe. Try adding ½ cup or so of your favorite chopped nuts to the brownie batter before baking.
- Try Some Color: Split the marshmallow fluff in half and add a couple of drops of food coloring to one half. Dollop the colored marshmallow with the white marshmallow and swirl together!
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