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A square chocolate brownie topped with toasted marshmallows and crushed peppermint.

Peppermint Marshmallow Brownies

A dense chocolate brownie base is baked with chopped pecans and topped with toasted mini marshmallows and crushed peppermint candies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1/2 cup unsalted butter plus extra for the pan, 113 g
  • 2 oz semisweet chocolate roughly chopped, 56 g
  • 1/2 cup unsweetened cocoa powder 42 g
  • 3/4 cup light brown sugar packed, 160 g
  • 2 large eggs
  • 1/3 cup whole milk 80 ml
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour 60 g
  • 1/4 tsp salt
  • 2/3 cup chopped pecans 75 g
  • 1 1/3 cups mini marshmallows 65 g
  • 3 tbsp crushed peppermint candies

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with a little butter. Line the pan with parchment paper, leaving an overhang on two sides, and grease the parchment.
  • Combine the butter, chopped semisweet chocolate, and cocoa powder in a medium saucepan. Melt over low heat, stirring constantly until smooth. Remove the pan from the heat.
  • Stir the light brown sugar, eggs, whole milk, and vanilla extract into the chocolate mixture until well blended.
  • Fold in the all-purpose flour, salt, and chopped pecans. Stir just until the dry ingredients disappear into the batter.
  • Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 20 minutes, or until the center is just set and reaches a safe internal temperature of 160°F (71°C) to ensure the eggs are fully cooked.
  • Remove the pan from the oven and scatter the mini marshmallows in an even layer over the brownies.
  • Return the pan to the oven and bake for another 5 minutes, or until the marshmallows puff up and lightly brown.
  • Take the pan out of the oven and immediately sprinkle the crushed peppermint candies over the hot marshmallows.
  • Let the brownies cool completely in the pan. Lift them out using the parchment paper overhang and cut into 16 squares with a greased knife.

Notes

Food safety: The eggs in this batter must reach a safe internal temperature of 160°F (71°C) while baking.
Greasing your knife with a little butter or cooking spray prevents the melted marshmallows from sticking when you slice the brownies.
Crush peppermint candies easily by placing them in a zip-top plastic bag and tapping them with a rolling pin or heavy skillet.
Keyword Brownies, chocolate desserts, holiday baking, peppermint marshmallow brownies, winter treats