Marshmallow Brownies is an upgraded brownie recipe made with flour, condensed milk, chocolate, butter, sugar, milk and marshmallows. These Eggless brownies turn out super fudgy, gooey and decadent.
Marshmallow Brownies
Brownies are seriously my addiction. I keep on exploring new recipes for brownies. I get hit by brownie craving often and I try new recipes for it. Most of the recipes will be a success and I will share it here.
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About Eggless Marshmallow Brownies
This is a version of eggless brownies that I turned into a marshmallow brownies. The brownies turned out super moist and decadent which is perfect to make during any time of the year. So rich and so chocolaty, you can never stop with just one piece.
I have already shared an eggless brownie recipe already on the blog. This one is another version which is made with sweetened condensed milk. This acts as proper egg substitute while getting the crinkly shiny exterior.
The recipe uses dark chocolate and cocoa in the batter which gives the rich cocoa flavour to the brownies. Start by melting chocolate and butter before adding in condensed milk, milk and vanilla.
Add in flour, cocoa, sugar, baking powder, salt and mix well. I used marshmallows, chocolate chips in the batter for taste and texture. You can skip marshmallows if you want to make plain chocolate brownies. Or you can use chopped walnuts.
Similar Recipes
I first tried this recipe for my friends and they all loved it. I made it into plain chocolate brownies without addition of marshmallows. The next time I wanted to try is using marshmallows because this eggless brownie batter recipe has to be documented.
For variation, you can use chopped walnuts, chocolate chunks, almonds or leave it plain. One thing you have to note, is not to over bake the brownies. The brownies has to be baked just right so the interior stays moist, fudgy and gooey.
Since I have added marshmallows in the batter, once you bake the brownies, the marshmallows puffs up and rises top the top slightly. That is okay. once it is completely cool, it will settle.
One more point which I had to add is, make sure you cool the brownies completely before slicing. Also since the brownies has marshmallows it may be slightly sticky. I like to use wet knife for slicing.
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Ingredients
- Plain Flour – I used plain all purpose flour (maida) for my brownies. It gave me the proper texture. You can use wheat flour instead of maida.
- Cocoa – Unsweetened cocoa adds so much chocolate flavour into the brownies.
- Salt – Always add salt into the brownie batter which enhances the taste of the brownies.
- Sugar – I used caster sugar, you can use regular granulated sugar also.
- Butter – unsalted butter is what I prefer for my brownies. It adds buttery texture without making the brownies too salty.
- Condensed Milk – this is an eggless brownie batter, I used sweetened condensed milk as egg substitute.
- Vanilla Extract – a spoon of vanilla enhances the brownie flavour.
- Baking powder – You need some baking powder in this recipe to give the brownies fudgy texture.
- Milk – milk helps create a smooth batter without making the batter super thick.
- Marshmallows – You can use mini marshmallows in the batter. If you have large marshmallows, chop them before adding.
- Chocolate – dark chocolate is what I prefer in the brownies to give the rich chocolate flavour. I add some for melting and some into the batter.
Step by Step Pictures
Dry Ingredients
1)Preheat oven to 180 degree C (360 degree F). Line 7×11 inch rectangle pan with parchment paper and set aside. Start by mixing dry ingredients. Take flour, sugar, cocoa, baking powder, salt in a bowl.
2)Mix this using a whisk until combined. Set aside.
Wet Ingredients
3)Take chocolate and butter in a microwave safe bowl.
4)Place it into the microwave and melt it at 10 seconds interval until chocolate is melted. Mine took around 20 seconds. Keep mixing so it gets smooth.
5)Now to the melted chocolate, add sweetened condensed milk, milk, vanilla and mix well.
6)Mix well. This is your wet ingredients.
Brownie Batter
7)Now add in the dry ingredients into the chocolate mixture.
8)Mix well until you get a smooth batter.
9)Add in chocolate chips and marshmallows and mix gently.
10)Eggless marshmallow brownie batter is ready.
11)Spoon this into parchment lined pan and spread evenly.
12)Place it into the preheated oven and Bake at 180 degrees c for 30 to 35 mins. Remove the brownies from oven and let it cool completely before removing from pan.
13)Once cooled, remove the brownies from pan and cut into pieces using a sharp knife. Serve.
Expert Tips
Proper measurements – Like all baking recipes, use proper measurements to weigh the ingredients. I use a kitchen scale to measure the ingredients.
Melting chocolate – I used microwave to melt the chocolate and butter. It took me just 20 to 30 seconds. You can use a double boiler to melt instead.
No over mixing and baking – mix the batter gently until just combined. Don’t over mix the batter. Also when baking, don’t over bake the brownies. Bake it just right so it stays fudgy and gooey.
Use correct pan size – I used 7×11 rectangle pan for baking the brownies. You shouldn’t over fill the brownie pan. So use the proper size. If you have small pan only, use 2 baking pan or halve the recipe.
Serving and Storage – You can enjoy this brownies with some vanilla ice cream and chocolate sauce. You can store the brownies for 4 days at room temperature. You can store in fridge upto a week and in freezer upto a month.
FAQ
Q: Can I skip marshmallows in this brownies?
Yes, you can skip marshmallows and use walnuts, chocolate instead.
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Eggless Marshmallow Brownies Recipe
Marshmallow Brownies is an upgraded brownie recipe made with flour, condensed milk, chocolate, butter, sugar, milk and marshmallows. These Eggless brownies turn out super fudgy, gooey and decadent.
Equipment
7×11 Rectangle Baking Pan
Nutrition
Nutrition Facts
Eggless Marshmallow Brownies Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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