Ingredients
1 1/4 cups white granulated sugar
2 large eggs
1 large egg yolk
1/2 cup unsalted butter, melted
1 tsp pure vanilla extract
1/4 cup oil (canola or vegetable)
3/4 cup all-purpose flour
1/2 cup unsweetened (Dutch process) cocoa powder
1 tbsp cornstarch
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup marshmallow creme (fluff)
Instructions
- Preheat oven to 325°F. Spray a 9×9-inch baking pan with nonstick spray, line the bottom and two sides with parchment paper, and spray again.
- In a medium bowl, sift together flour, cocoa powder, cornstarch, and salt. Set aside.
- In a mixer bowl, beat sugar, eggs, and egg yolk on high speed for 5 minutes until pale and thick.
- Melt the butter and let it cool slightly. Mix in the oil and vanilla on low speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Briefly warm the marshmallow fluff in the microwave until slightly loosened, then dollop teaspoonfuls over the top of the batter. Swirl gently with a knife.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with slight moisture.
- Cool completely in the pan before cutting into squares.
Notes
- For thicker brownies, use an 8×8-inch pan and increase baking time slightly.
- Double the recipe for a 9×13-inch pan.
- Broil the marshmallow topping briefly for a toasted effect.
- Store at room temperature in an airtight container for up to 5 days, or freeze for up to 30 days.
- For clean cuts, chill the brownies before slicing and wipe the knife between cuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 21g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
