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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I too didn’t have a pan big enough for a water bath. I just cooked it for 1 hour and 30 minutes and then let it cool on a wire rack for 30 minutes. I didn’t even cool it in the oven. I haven’t tasted it yet, so I don’t know if it turned out ok…but it looks just like my other that I made.
Hey if it tastes good who cares what it looks like?!
Regardless of how it looks, it’s the taste that matters! My cheesecakes look similar when I don’t do a water bath. Another idea with cheesecake is to make cheesecake truffles with leftovers (that is, if you even have any!) 🙂
If you get an answer to your cake running over problem would you mind sharing it? I had the same problem, despite the fact my pan met Dorie’s requirements. I’m also curious where I went wrong.
I’ve had similar problems, especially with the cracking, which I believe is from cooking too long. Once I started taking cheese cakes out based on time and not appearance the problem went away. I think a lot of cooking still takes place from the internal heat…just a theory…BTW, great marble effect on your cake!
Aawwww poor little cheesecake. To be honest I am not sure why your cheesecake fell but I know when I make cheesecake mine always bakes more evenly when I use a water bath also if the internal temperature reaches 160F (don’t quote me) it starts to make the cheesecake crack. Maybe next time don’t bake it as long? Either way taste is the most important IMO. 🙂
Clara @ iheartfood4thought