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There are a zillion different brownie recipes out there. There are cake like brownies, and there are fudgy brownies. What makes mine different? Um, they are the best. Period.

OK, I may be a bit biased. The truth is that there are some amazing brownie recipes floating around the interwebs. I have made and enjoyed many of them!

These brownies never disappoint in the fudgy category. Why? The addition of my secret ingredient: miniature marshmallows.

I have been making a version of these brownies for well over 20 years. Every few years, I tweak a little something. This is my latest iteration. Because I like you so much, I am going to share two methods to make them:

Method 1:

This is the quick, no-nonsense, I need fudgy brownies NOW method. It’s a one-pot (um, not that kinda pot!) brownie:

  • Melt the marshmallows, butter and chocolate in a pot over the lowest possible flame.
  • Stir in the sugars, which will help smooth out any unmelted marshmallows. Allow to cool for a few minutes.
  • Stir in eggs, vanilla, and dry ingredients.
  • Dump into pan.
  • Bake.
  • Grab a glass of milk and stuff your face silly.

From beginning to end, Method 1 takes less than an hour.

Method 2:

This method also take less than an hour from beginning to end but is for those of you who want to “up” your brownie game with just a few extra minutes of preparation. The result is a slightly “fluffier” version of the dense, fudgy version delivered by Method 1.

  • While the marshmallows, butter and chocolate are melting, beat the heck out of the eggs and white sugar for about 10 minutes with an electric mixer. (Nerd alert: Beating the eggs aerates them, adding a beautiful texture to the brownies. The sugar helps build the protein structure to hold the air bubbles.)
  • Stir the brown sugar into the chocolate mixture, which will help smooth out any unmelted marshmallows. Allow to cool for a few minutes.
  • GENTLY (1) fold the whipped eggs into the chocolate mixture; (2) fold in the dry ingredients; and (3) pour the batter into the pan.
  • Bake.
  • Grab a glass of milk and stuff your face silly.

Which Method Should I Make for these Fudgy Brownies?

Well, my opinion is that it is well worth the tiny extra bit of energy to make Method 2, but don’t muck it up! After you spent all that time watching the mixer do all the hard work beating the eggs and sugar, you must treat the eggs with great respect. Remember, if you stir them into the chocolate mixture or get aggressive with the batter once the eggs are added, you will pop all the glorious air bubbles your mixer just worked so hard to create for your perfect brownie. And you don’t want your mixer to be mad at you.

Regardless of which method you choose to make these super fudgy brownies, do yourself an enormous favor and use quality chocolate. Your brownies will only taste as good as your chocolate. #truestory

My personal preference for these brownies is Scharffen Berger or Guittard.*

*As an Amazon Associate, I earn from qualifying purchases.

Super Fudgy Brownies

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 brownies
Calories 161
These brownies are made extra fudgy with a "secret" ingredient -- miniature marshmallows.

Ingredients

  • 45 g. miniature marshmallows (¾ cup)
  • 113 g. unsalted butter (8 tbsp.)
  • 113 g. unsweetened chocolate (4 oz.)
  • 100 g. sugar (½ cup)
  • 110 g. light brown sugar, packed (½ cup)
  • 2 eggs, refrigerator cold (beaten, if making Method 1)
  • 1 tsp. vanilla
  • 30 g. all purpose flour (¼ cup)
  • ¼ tsp. salt

Instructions 

Method 1:

  • Preheat oven to 325°F. Line the bottom and side of an 8 inch by 8 inch baking pan with parchment paper. Alternatively, grease and flour the pan.
  • Place the marshmallows in a 2 quart saucepan over low heat. As they start to melt, stir them. They will clump into a sticky ball. Add the butter and chocolate. Stir occasionally until all ingredients are fully melted. (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir in the sugar and brown sugar. Set aside for a couple of minutes to make sure the mixture cools completely.
  • Stir in the beaten eggs and vanilla.
  • With a spatula or a spoon, mix in the flour and salt just until all the flour is fully absorbed.
  • Pour batter into prepared pan. Bake for 37-40 minutes, just until a toothpick inserted comes out clean. Cool completely in pan on wire rack.

Method 2:

  • Preheat oven to 350°F. Line the bottom and side of an 8 inch by 8 inch baking pan with parchment paper. Alternatively, grease and flour the pan.
  • In an electric mixer with either the paddle or whisk attachment, beat eggs on a medium speed. Once the eggs start to get foamy, increase the mixer to high and add the sugar (just the white sugar) slowly, a little bit at a time. Once all the sugar has been added, allow the eggs and sugar to continue beating for about 10 minutes until it is thick, pale yellow, and forms a ribbon when dropped on itself.
  • Place the marshmallows in a 2 quart saucepan over low heat. As they start to melt, stir them. They will clump into a sticky ball. Add the butter and chocolate. Stir occasionally until all ingredients are fully melted. (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir in the brown sugar and vanilla. Set aside for a couple of minutes to make sure the mixture cools completely.
  • With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold (do not mix) the batter until fully incorporated.
  • Gently fold in the flour and salt just until all the flour is fully absorbed.
  • Pour batter into prepared pan. Bake for 23-25 minutes, just until a toothpick inserted comes out clean. Cool completely in pan on wire rack.

Notes

  • For either method, you can pull a stick of butter directly from the freezer or refrigerator. There is no need to spend time waiting for the butter to get to room temperature. Likewise, it is best to use refrigerator cold eggs for both methods.
  • For Method 2, when you gently add the eggs into the chocolate mixture, hold the mixer bowl with the beaten eggs as close as possible to the pot with the chocolate mixture. Likewise, when you pour the batter into the prepared pan, hold the pot with the batter as close as possible to the prepared pan. Taking these steps will reduce the risk of popping too many of the air bubbles you created in the egg mixture.
  • Regardless of which method you use, these brownies freeze magnificently. Place them in the freezer already cut so you can take out a couple whenever the mood strikes. They defrost in about 10 minutes. Oh, and they are also delicious frozen.
  • Vegetarian? These brownies come out just as great with vegan marshmallows.
  • These brownies can easily be made for Passover. Replace the flour with cake meal. For dairy free, replace the butter with a non-dairy margarine or vegan baking sticks. For gluten free, replace the flour with your favorite gluten free flour blend.
Author: Rob Finkelstein
Calories: 161kcal
Course: Dessert, Snack, Tea Time
Cuisine: American
Keyword: bars, brownies, fudgy

Nutrition

Calories: 161kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 44mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 206IU | Calcium: 18mg | Iron: 1mg

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