Twisted Marshmallow Cocoa Brownies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Brownies baked till just set then cloaked in puffed marshmallows and crunchy toasted pecans. A buttery, tangy cocoa glaze poured hot over the toasted mound creates a glossy, fudge-like finish. Marshmallows bubble before sinking—signals by popping sounds and soft golden browning. Almonds replaced by pecans for earthier bite. Buttermilk swapped with sour cream adding subtle tang and silkier texture. Timing tweaked: extra marshmallow bake and icing cooling. Oven cues lead steps, not clocks. Slices hold together firm yet gooey. Careful marshmallows never burn—watch closely, watch smells and edges. Let cool at least 40 minutes for clean cuts. Rich, nutty, chewy layers in fuss-free chaos alignment.
Prep:
40 min
Cook:
25 min
Total:
Servings:
12 servings
#American
#brownies
#marshmallow
#pecans
#chocolate dessert
#easy bake
#gooey texture
#nutty flavor
Half-baked, then blasted with marshmallows and shaky nuts. That marshmallow snooze where they plump, bounce little cracks like tiny fireworks. Followed by pecans toasted dark enough for crunch but not bitter. A sauce thickened with sour cream, butter, and cocoa coating the whole mess in rich bittersweet silk. Each layer important to know what’s underfoot. Watch the marshmallow change not just by clock; feel the air sticky with sweet scent, listen for marshmallow tiny pops, smell the toasty pecan oil release. Cool the coating completely or slices fail you. Old tricks taught me timing shifts, ingredients swapping but wanting a gooey subtle tang. This keeps brownies from drying or marshmallow flat. The bite lines up in layers, texture, flavor, nostalgia all tossed in one pan like a wild patchwork.
Ingredients
- 1 box brownie mix, follow package but pull 5% early
- 2 cups mini marshmallows
- 1 cup chopped pecans, toasted
- 4 tbsp unsalted butter
- ⅔ cup sour cream, room temp
- 3 tbsp unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp pure vanilla extract
About the ingredients
Brownie base was boxed but tweak bake time so edges firm but center wiggles—a 5% early pull avoids drying out. Mini marshmallows chosen for even coverage and puff ease. Whole marshmallows too much or melt unevenly. Swapped almonds for pecans—pecan oils toast up with more depth, less aggressive crunch; good balance here. Buttermilk swapped sour cream gave better silky cocoa glaze and subtle tang without curdling. Cocoa powder quantity shifted slightly for rich color and against bitterness. Sugar measured for balance—too little yields flat glaze; extra sugar dissolves slower so patience counts. Vanilla stabilizes sweet edge. Butter melts quickly, so pace your whisking. Toast nuts at low oven temp 325F 8 minutes to avoid scorched bitterness. Nuts can substitute walnuts or hazelnuts, depending on taste. If nuts allergic, use crisped coconut flakes for crunch instead. Room temp ingredients help smooth mixing and prevent uneven texture in icing.
Method
- Heat oven to 350F. Prepare brownie batter per box but stop baking just shy of set; middle jiggles but edges pulling away. Remove pan; oven stays on.
- Scatter marshmallows evenly over hot brownies. Listen for soft pops and watch them puff. Marshmallows will swell and get shiny—not yet golden—about 4-6 minutes. Remove before browning patches appear since bitterness ensues fast.
- Sprinkle toasted pecans immediately after marshmallow puff. Let some warm stick — nuts retain toasty crunch amidst goo.
- Straight to stovetop: melt butter in medium saucepan over medium-high heat. Whisk in cocoa powder and sour cream until smooth and just boiling; looks thick, deep velvet. Remove from heat promptly to avoid bitterness and curdling.
- Add sugar and vanilla to hot cocoa mixture; stir until sugar dissolves completely. The icing needs cool down 12-17 minutes, until just warm and pourable but no longer hot enough to melt nuts or collapse marshmallows.
- Drizzle glossy icing over the pecan-marshmallow mound with a spatula. Icing pools into crevices and clings lightly to nuts—giving texture contrast when set.
- Let cool at least 40 minutes on rack to solidify icing and firm marshmallows with nuts in place. Resist cutting early or messy squares await.
- Once cooled, cut with a sharp serrated knife, wiping blade between cuts. Slices stay intact—gooey but not falling apart. Keep stored airtight; room-temp, not fridge or marshes harden.
Cooking tips
Baking brownies early-stop a necessary trick. Don’t rely on timer alone—test edges pulling, jiggle center. Pull too late, chewy turns cakey; too early, raw pockets. Marshmallow step loud and showy; listen for popping, reconcile puff but no brown spots. Marshmallow burns fast—patience here beats distraction. Nuts added hot to stick well but avoid steaming to sogginess. Watch butter and cocoa melt together first, whisk continuously or cocoa lumps form and flavors dull. Boil momentarily but no longer, cocoa gets bitter if burned. Sugar and vanilla added off heat to avoid graininess. Icing cooling studied by warmth touch, pours thick yet fluid smoothly, never hot enough to swamp marshmallow. Pour iced layer carefully; spreading too fast leaks marshmallow or nuts. Cooling minimum 40 minutes essential; cut sooner and goo oozes everywhere. Serrated knife cleans cuts; wet blade if sticking happens. Store airtight at room temp. Refrigeration ruins marshmallow’s chew versus hard rock mess.
Chef's notes
- 💡 Brownies pulled 5 percent early avoid cakey dryness. Center must jiggle slightly when edges firm. Timing trumps thermometer. Watch edges pull, feel base jiggle gently. Oven stays on all steps to maintain temperature consistency.
- 💡 Marshmallows puff and bubble with audible pops. Don’t wait for gold brown. Remove once shiny but no spots—burnt marshmallows turn bitter fast. Listen close, smell sweet toasted sugar. 4-6 minutes standard but oven quirks happen.
- 💡 Add pecans right after marshmallow puff to stick well but avoid steam sog. Toast pecans low 325F 8 mins before for crunch and nutty oils. Nuts can swap walnuts or coconut flakes—adjust toast time and flavor build accordingly.
- 💡 Cocoa glaze needs quick smooth whisk off direct heat. Butter melts first then cocoa and sour cream stir in until thick silk form. Boil just brief to avoid bitterness and curdling—test heat by touch, never hot enough to burn or separate.
- 💡 Sugar and vanilla go off heat to dissolve fully before icing cools 12-17 minutes. Pour when warm: thick but fluid. Too hot melts marshmallows or nuts; too cool won’t spread. Slow drizzle covers peaks and clings nuts for texture contrast.
- 💡 Cooling for 40-plus minutes crucial. Icing firms, marshmallows set but stay chewy. Cut too soon and goo oozes mess. Use serrated knife, wipe blade between cuts or stick. Room temp store only—refrigeration hardens marshmallow into rock-like texture.
Common questions
Why pull brownie before fully baked?
Avoid cakey and dry texture. Center jiggle means gooey inside. Edges set firm as visual clue. Overbake kills chewy depth. Timing over timer for sure. Oven can vary strongly.
How to know marshmallows ready?
Listen for soft pops. Puff and shine but no brown spots. Burn pointers: bitter taste and smell sharp. Remove quickly once bubbles appear. Puffing takes 4-6 min but depends on oven heat and marshmallow size.
What if icing curdles or too bitter?
Cocoa overheated or boiled too long. Butter then cocoa and sour cream must heat gently. Off heat when thick velvet forms. Add sugar off burner—avoids grainy or bitter glaze. Restart glaze if needed.
Best way to store leftovers?
Airtight container at room temp only. Refrigerators harden marshmallows into brittle mess. Freeze not advised—texture breaks. If must refrigerate, expect tough marshmallow and softened nuts.
