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Deviled Brownies with Marshmallow Filling

A single, rich square of Deviled Brownies with Marshmallow Filling showing the thick, gooey white center.

A recipe for rich, fudgy brownies stuffed with a sweet, gooey marshmallow center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup marshmallow fluff or small marshmallows
  • 1/2 cup semi-sweet chocolate chips (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, mix the melted butter and sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. Spread the marshmallow fluff evenly over the batter layer. If using small marshmallows, sprinkle them evenly across the layer.
  8. Carefully spoon the remaining brownie batter over the marshmallow layer, spreading gently to cover the filling.
  9. Sprinkle the chocolate chips over the top layer of batter.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted near the edge comes out with moist crumbs attached, but not wet batter. The center may still look slightly soft.
  11. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang.
  12. Cut into squares and serve.

Notes

  • For easier cutting, chill the cooled brownies for at least one hour before slicing.
  • If you prefer a thicker marshmallow layer, use 1.5 cups of marshmallow fluff.
  • Use high-quality cocoa powder for a deeper chocolate flavor.

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