Layered Marshmallow Brownies

Wednesday, March 3, 2010

Layered Marshmallow Brownies

These brownies are amazing. Super-sweet and fudgy and amazing. They have a layer of fudge-like brownie, topped with a layer of marshmallows, and lastly, a sweet chocolate frosting layer. I’ve seen these come up in a variety of blogs over the last year or so since they first appeared Baking Blonde’s blog almost two years ago!

I prefer my brownies nice and thick, so I decided to make the recipe in an 8×8 pan instead of the 9×13 called for in the recipe. The brownie layer did take a significantly longer amount of time to bake, but I think the outcome was worth it.

At first taste, I wasn’t completely sold on these. I had put them in the fridge to cool and after I cut them, I tasted an edge piece. They were a bit too sweet. I’m sure many of you doubt that I could ever think a dessert was too sweet, but I did. They were so sweet in fact, that I didn’t take them with me to the get together as I had planned. I left them out on the counter while I was gone and gave them another taste when I got home. The sweetness had died down, and while they are still very sweet, they weren’t too sweet anymore. So I would definitely recommend serving these at room temperature, not when they’re cold.

I cut them fairly small since they are pretty intense (16 pieces for an 8×8 pan, after trimming off the edges). I took them to work with my and my coworkers thoroughly enjoyed them.

One Year Ago: Chicken Sausage, Spinach, Tomato, and Goat Cheese Quiche
Two Years Ago: Vegan Chocolate Cupcakes with Dairy Free Mexican Hot Chocolate Frosting

Frosted Marshmallow Brownies – adapted from Baking Blonde

Bars and Brownies, Dessert

21 comments »

18 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

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FunandFearlessinBeantown — March 30, 2012 at 7:53 am

I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
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2

Elizabeth — March 30, 2012 at 8:27 am

Brown butter makes everything better!
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In and Around Town — March 30, 2012 at 8:31 am

I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
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Mrs. Williams — March 30, 2012 at 8:35 am

I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
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Judy — March 30, 2012 at 9:40 am

I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
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Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
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Colleen — March 30, 2012 at 10:52 am

I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
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Carrie's Sweet Life — March 30, 2012 at 8:29 pm

These look awesome, I am still searching for the perfect recipe!
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PB and Peppers — March 31, 2012 at 7:05 am

The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
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Megan — April 1, 2012 at 5:32 pm

These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
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nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
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Courtney — April 15, 2012 at 11:14 am

I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
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13

mega — May 16, 2012 at 9:16 am

aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
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Kaila — January 4, 2013 at 11:24 pm
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
- beantownbaker — January 5th, 2013 @ 4:31 pm
  
  They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
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Arghavan — February 16, 2015 at 4:17 pm

Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
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Jess — February 19, 2016 at 2:27 pm

Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
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Clara Gonzalez — November 22, 2021 at 12:01 pm

These look amazing! I am definitely going to make them!