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

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9 Responses to “Black & White Blondies”

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    Eva @ Eva Bakes — February 27, 2013 at 8:43 am

    I love white chocolate! It tastes especially good in cheesecake (and blondies, too). Can’t wait to try this recipe.

    • beantownbaker — March 3rd, 2013 @ 11:11 am

      I haven’t made a white chocolate cheesecake yet, but I bet the subtleness would be great in cheesecake.

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    Ashley Bee (Quarter Life Crisis Cuisine) — February 27, 2013 at 10:51 am

    I never realized blondies had white chocolate! These look so good! I looove white chocolate but love it even more with a burst of semi-sweet too.

    • beantownbaker — March 3rd, 2013 @ 11:12 am

      Not all blondies are created equal. Some have white chocolate and some don’t. I think from now on, I’m going to use this recipe for my base recipe for blondies.

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    3
    Ashley — February 27, 2013 at 1:05 pm

    Oooooh these look great! I’m in the same boat with white chocolate. I loooove dark, and always get a little turned off by the “fakeness” of white chocolate, but lately, it’s been a welcome addition.

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    Shannon — February 27, 2013 at 5:57 pm

    these look absolutely fabulous!!

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    5
    chelsea @ serves two — February 27, 2013 at 11:47 pm

    oh yum. i’m a HUGE white chocolate fan. these sound fabulous!

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    carolg — March 26, 2013 at 5:50 pm

    ok, so i’m wondering if my appeal to a middle of the road crowd could be semisweet chocolate? what do you think?

    • beantownbaker — April 1st, 2013 @ 8:44 am

      I think semi-sweet would work just fine.

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