Rich chocolate brownie finished with a layer of marshmallows and milk chocolate. I guarantee this slice will become a new favourite.
I've been experimenting with a chocolate marshmallow slice for a while now and I'm so happy with the way it turned out. Say hello to my Marshmallow Brownie Slice!
I can't put into words just how good this slice is. Other than to say it's my husband's new favourite and you absolutely have to give it a go. I promise you won't regret it!
The base is a fudgey chocolate brownie that's cooked at a low temperature to keep it soft and squishy. The top layer is made from milk chocolate mixed with the secret ingredient - coconut oil! Coconut oil helps to keep the chocolate soft but also gives it a lovely flavour.
How to make Marshmallow Brownie Slice:
Preheat the oven to 150°C fan bake then line a 20cm square tin with baking paper. Melt the butter in a large mixing bowl in the microwave. Add in the caster sugar, vanilla essence and eggs. Whisk until smooth.
Sift in the flour, baking powder and cocoa then gently fold together until combined. Spread the mixture evenly across the base of the lined tin then bake for 25 minutes. Set aside to cool for at least 15 minutes.
Place chocolate and coconut oil in a large heat proof bowl. Heat for 45 seconds in the microwave until melted. Stir to combine. Allow to cool for 5 minutes. Pour the marshmallows into the bowl and coat in the cooled chocolate. Pour on top of the cooled base spreading out to the edges.
Chill in the fridge for at least 2 hours or overnight until set. You can put it in the freezer to speed up this process. Slice into pieces and serve.
Do you love marshmallows as much as me? Check out my delicious recipes for Apricot Rocky Road, Ambrosia and Turkish Delight Rocky Road.
Recipe FAQs:
Yes! Simply swap your regular flour for gluten free flour at a ratio of 1:1.
This slice is super versatile. Feel free to add dried fruit or nuts to the chocolate marshmallow mix if you like.
Any type of chocolate will work in this recipe. I use milk chocolate for the kids but you could also use white or dark chocolate if you prefer.
Storage:
Keep this slice in an airtight container in the fridge for up to one week.
Related Recipes:
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Marshmallow Brownie
A rich brownie base finished with a milk chocolate and marshmallow topping.
Ingredients
Brownie base
- 100g butter
- ½ tsp vanilla essence
- 1 cup caster sugar
- 2 eggs
- 50g cocoa
- 50g plain flour
- ½ tsp baking powder
Marshmallow topping
- 250g milk chocolate
- 1 Tbsp coconut oil
- 180g marshmallows
Instructions
- Base: Preheat the oven to 150°C fan bake.
- Line a 20cm square tin with baking paper.
- Melt the butter in a large mixing bowl in the microwave. Add in the caster sugar, vanilla essence and eggs. Whisk until smooth.
- Sift in the flour, baking powder and cocoa then gently fold together until combined.
- Spread the mixture evenly across the base of the lined tin then bake for 25 minutes. Set aside to cool for at least 15 minutes.
- Topping: Place chocolate and coconut oil in a large heat proof bowl. Heat for 45 seconds in the microwave or until melted. Stir to combine. Allow to cool for 5 minutes.
- Pour the marshmallows into the bowl and coat in the cooled chocolate.
- Pour on top of the cooled base spreading out to the edges.
- Chill in the fridge for at least 2 hours or overnight until set. Slice into pieces and serve.
Notes
- I love the coconut flavour from the coconut oil. If that's not to your liking, swap it for a mild flavoured oil.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 55mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Melissa Stone says
is it really 50g of flour? It doesn't seem right.
VJ cooks says
Yes! The base is supposed to be like a fudgey brownie which is why there isn't much flour in it.
Sonia says
Can this be frozen and taken out in pieces as needed?
VJ cooks says
Yes it can.
Sarah says
Thank you for this recipe, my kids decided marshmallow brownies were a good idea and so we searched for a recipe and found yours. This recipe is simple, and so so delicious. Everybody pitched in and helped. We will definitely be making it again!
VJ cooks says
That's so great to hear. Thank you for the lovely feedback 🙂
Anna Kelso says
Do you need to use an oil in the chocolate topping? I am thinking about your delicious rocky road recipes which are just straight chocolate. This seems to work well.
VJ cooks says
No you don't. The oil just makes it a little easier to slice.
Brooke says
How many days does this last
VJ cooks says
This will last well in an airtight container for at least a week.
Akasha says
Can I just ise normal oil like vegetable or canola?
VJ cooks says
You can. Coconut oil is good because it helps the chocolate to set hard. But if you keep the slice in the fridge, the chocolate should stay hard anyway.
Vicki McCabe says
Can I use butter instead of coconut oil??
VJ cooks says
Yes 🙂
Mum says
Can you please put 50g of flour into cups pretty please
VJ cooks says
1/3 cup of flour.