Whiskey Marshmallow Topped Brownies are rich dark chocolate brownies topped with homemade whiskey marshmallows. They're a decadent treat!
I love chocolate, in all its many forms.
And then there are brownies. A cake crossed with a cookie and easy to make, brownies are the little black dress of the baking world. They can be dressed up with mix-ins or toppings, or pared down to just the basics.
Almost every baker will have at least one favorite brownie recipe in their recipe box, and if they're lucky, many more than that.
So what do you get when you make a rich dark chocolate brownie that’s chewy with a cake-like texture, and top it off with homemade whiskey marshmallows? A decadent treat called Whiskey Marshmallow Brownies, that's what!
They're perfect for a cookout, picnic, or after-school snack (don't worry, the alcohol bakes off).
Cakey vs. fudgy brownies
So what makes a fudgy brownie different than a cakey brownie? Mainly, it's the flour and leavening.
Generally, recipes for homemade brownies use less flour for a given amount of eggs and chocolate than, say, a cake. Plus, there is usually less leavening (baking soda or baking powder) than in cakes.
Fudge brownie recipes have little to no leavening and a small amount of flour, so they provide little structure. Instead, chocolate and eggs (and sometimes other wet ingredients like sour cream) dominate, and you get that softer, fudgier texture.
By contrast, recipes for cakey brownies will have more flour and/or leavening in the batter, so they'll rise a bit more and have a chewier texture. Still less than a light and airy cake, but you get the idea.
Here I use a cakey brownie recipe, mainly because that's what my husband favors. However, I still include chocolate chips in the recipe for little bits of fudgy goodness.
And the marshmallows? You can use homemade or store-bought, plain or infused with whiskey. I'd recommend you try your hand at making homemade whiskey marshmallows. They're super easy to make and can be flavored with whatever flavorings you wish, boozy or not.
As I mentioned earlier, the alcohol in whiskey marshmallows bakes off, leaving just a hint of baking spices behind (cinnamon, nutmeg, cloves). If that's not your jam, simply replace the whiskey with vanilla extract and you're good to go.
How to make brownies without a mix
Homemade marshmallow brownies are so easy to make, and you really don't need to rely on a box mix.
Start by sifting your dry ingredients together. Simple enough.
Melt the butter and chocolate together in the microwave or on the stove. You don't even need to finely chop the chocolate or defrost your butter. Easy peasy.
Add in the sugars, eggs, and vanilla. No problems there.
Stir in chocolate chips (I usually nip a few to taste for "quality control").
Since these are marshmallow topped brownies, all you have to do now is gently press marshmallows into the batter before baking. They will melt and get gooey and brown.
Plus, the marshmallows provide a convenient cutting guide!
That's it, your homemade brownies are ready for the oven.
Whiskey Marshmallow Brownies for the win
Chocolate Marshmallow Brownies are good. Very good.
Whiskey Marshmallow Brownies take it to the next level!
Rich and chewy, with melted chocolate chips and gooey whiskey marshmallows in every bite.
The only other ingredient you might need is a tall glass of milk (or your favorite non-diary alternative).
Take this little black dress of a marshmallow brownie recipe for a night on the town. Or a night in. It doesn't matter what you're wearing!
Slainté! L’chaim! Cheers!
Recipes for brownies
If you love brownies, you'll love these ideas using brownie recipes!
Whiskey Marshmallow Topped Brownies
- ⅔ cup all-purpose flour, (2¾ oz, 80g)
- 3 Tbsp dark chocolate cocoa powder, see Recipe Notes (½ oz, 16g)
- 1 tsp espresso powder, optional, See Recipe Notes
- ½ tsp kosher salt
- ¼ tsp baking powder
- ⅔ cup dark chocolate, chopped (4 oz, 113g)
- ½ cup unsalted butter, cubed (4 oz, 113g)
- ¾ cup granulated sugar, (5¾ oz, 150g)
- ¼ cup light brown sugar, (1¾ oz, 50g)
- 3 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup chocolate chips, optional (6¼ oz, 180g)
- 16 Whiskey Marshmallows, see Recipe Notes
- Combine dark chocolate and butter in a medium microwave-safe bowl and melt on HIGH heat in 30 second bursts, stirring after each interval until smooth (about 1½ to 2 minutes). Allow the mixture to cool for 5 minutes.
- Whisk in the granulated and brown sugar, then the eggs (one at a time), and finally the vanilla.
- Fold in the flour mixture just until combined (do not overmix). Fold in the chocolate chips (if using).
- Pour batter into the prepared baking pan, and smooth the top with a small offset spatula. Top with the Whiskey Marshmallows in a grid pattern (4 x 4), pressing them in gently.
- Bake the brownies for 35-38 minutes or until a cake tester or toothpick inserted in the center comes out clean (or maybe with just a few crumbs attached). It might be hard to tell if the center of the brownies are set because of the melting marshmallows. I'd err on the side of caution and go for the longer baking time if necessary. Once done, remove the brownies from the oven and cool completely in the pan on a wire rack.
- Carefully lift parchment to remove the brownie slab from the pan and place it on a cutting board. Cut it into 2-inch squares (around each marshmallow) with a sharp knife, wiping off the knife between cuts. Serve with a large glass of milk (or your favorite non-dairy alternative) and enjoy!