Fudgy Marshmallow Brownies
These Fudgy Marshmallow Brownies combine rich chocolatey goodness with gooey marshmallows for a crowd-pleasing treat that's perfect for any occasion.
Servings: 12 servings
Ingredients
- 1 package Betty Crocker Fudge Brownie Mix 18.3 oz
- 2 cups marshmallows
- 6 tablespoons half and half
- 6 tablespoons butter melted
- 1 1/2 cups white sugar
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and perfectly.
- Grease your 9x13 inch baking pan with a bit of butter or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the Betty Crocker Fudge Brownie Mix, white sugar, half and half, and melted butter. Use a whisk or spatula to mix until just combined. Avoid overmixing for the fudgiest texture.
- Gently fold in the chocolate chips into the brownie batter. This will create delicious pockets of melted chocolate when baked.
- Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Place the pan in the preheated oven and bake for about 25-30 minutes. The brownies should look set but still slightly underbaked in the center.
- Remove the brownies from the oven and immediately sprinkle the marshmallows on top. Return the pan to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden and gooey.
- Allow the brownies to cool in the pan on a cooling rack. Once cooled, slice into squares and serve.
Equipment
- Mixing Bowl
- Whisk or spatula
- 9x13 inch baking pan
- Measuring Cups and Spoons
- Oven mitts
- Cooling Rack
Notes
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze brownies for up to 3 months, wrapped tightly to preserve freshness.
- For a twist, add peppermint extract, peanut butter, cherries, or orange zest to the batter before baking.