Y*mmy: Brownies with Marshmallow Fluff

Oh cooler weather, how happy I am to finally see you again!! I love living in the desert (most days), but I have to admit that the heat has increased my gratitude for cooler weather exponentially. Around my place, cooler weather equals baking! So this week, in honor of Halloween, I made this super yummy brownie recipe topped with my homemade marshmallow fluff. This recipe is a treat no matter what time of year! I do warn you though, once you make your own fluff there’s no going back to the pre-made stuff! It’s just not the same (smile).


1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 tablespoon instant espresso
1 pinch cinnamon
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup chopped nuts (optional)
1/2 cup semi-sweet chocolate chips (optional)
1 recipe homemade vanilla fluff*

Preheat oven to 350 degrees.

In a medium saucepan melt butter. Add unsweetened chocolate, instant espresso, and cinnamon stirring constantly over low heat until chocolate is melted and all is well mixed.. Remove from heat and allow to cool.

Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.

In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts and/or chocolate chips. Spread the batter in the prepared pan.

Bake at 350 degrees for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Homemade Marshmallow Fluff. Cut into bars.

Brownie, ingredients

Gather your ingredients

Homemade Marshmallow Fluff

3 large egg whites
2/3 cup plus 2 tablespoons sugar, divided
1/3 cup water
3/4 cup light corn syrup
1 teaspoon vanilla extract

Using a stand mixer with whisk attachment, beat the egg whites until light and frothy. With the mixer running, slowly add in the 2 tablespoons of sugar. Continue beating until soft peaks form.

In a small saucepan, combine water, corn syrup, and remaining 2/3 cup sugar. Heat over medium heat until boiling. Stirring constantly, continue cooking over medium heat until the mixture reaches the firm-ball stage, about 245-250 degrees on a candy thermometer, about 10 minutes.

With the mixer on low, slowly (and very carefully) add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 4 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more. Allow mixture to cool. Store in tightly sealed jars.

I added orange food coloring to my fluff this time (to keep in spirit). I also sprinkled some semi-sweet and white chocolate chips on top for decoration and a little extra chocolate (smile). Enjoy!!

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