Prepare for an unparalleled dessert experience with these Marshmallow Coconut Brownies. Featuring a rich, intensely fudgy coconut brownie base, generously studded with creamy Mallow Cups, and crowned with a luscious layer of melted marshmallow and decadent chocolate glaze, this recipe promises pure indulgence.
Elevating the Classic: The Ultimate Marshmallow Coconut Brownies
While a traditional brownie recipe holds a special place in everyone’s heart, there are moments when you crave something truly extraordinary. These Marshmallow Coconut Brownies aren’t just an improvement; they represent a complete reinvention, pushing the boundaries of what a brownie can be. Imagine a dessert so decadent, so rich, and so layered with flavor and texture that it transcends the ordinary. This is precisely what these brownies offer—a journey into extreme indulgence, where every bite is a celebration of chocolate, coconut, and marshmallow bliss.
My Culinary Adventure: Discovering “Extreme Brownies”
As an avid home baker and self-proclaimed cookbook hoarder, my digital browsing habits often lead to new culinary discoveries. My Amazon cart seems to have a mind of its own when it comes to cookbooks, constantly suggesting titles based on my past purchases. This particular adventure began with Extreme Brownies by Connie Weis. The cover, featuring a tantalizing stack of ultra-fudgy brownies, proved utterly irresistible. With the swift convenience of Amazon Prime, the book arrived on my doorstep, ready to ignite my next baking obsession.
And what an obsession it turned out to be! This cookbook is a revelation, a testament to the idea that brownies can be so much more than a simple square. It’s an entire collection dedicated to pushing the limits of flavor and texture, transforming humble brownies and blondies into true masterpieces. Let me be clear: if you’re looking for a quick, five-minute dessert fix, this might not be the book for you. These recipes are designed for those who revel in the process, who appreciate a longer ingredient list, and who understand that extraordinary results often require a bit more time and effort. They are, without a doubt, a labor of love, and certainly not for the calorie-conscious! But for those seeking an unforgettable, deeply satisfying dessert experience, “Extreme Brownies” delivers beyond expectation.
The dedication required to craft these “extreme” treats is part of their charm. Each recipe is an intricate dance of flavors and textures, promising a reward that far outweighs the effort. The end result is a dessert that not only satisfies a sweet craving but also creates a memorable culinary moment. And these Marshmallow Coconut Brownies are a perfect example of such a triumph!
The Quest for Mallow Cups: An Essential Ingredient
After weeks of poring over the pages of “Extreme Brownies,” my eyes kept returning to one particular recipe: the Marshmallow Coconut Brownies. What struck me as particularly interesting was the inclusion of Mallow Cups. Surprisingly, despite my extensive baking experience, I had never actually tasted a Mallow Cup before, nor did I know where to find them! My first instinct, naturally, was to check Amazon (a habit that confirms my online shopping tendencies). However, with a family dinner approaching and a pressing need for this specialty ingredient, waiting for delivery wasn’t an option.
A quick search on the Mallow website revealed several local retailers. What followed was a mini-adventure, involving visits to three different stores before I finally unearthed the elusive Mallow Cups. This small quest only added to the anticipation, making me even more hopeful that these brownies would truly live up to their “extreme” billing. And spoiler alert: they absolutely did!
A Symphony of Sweetness: Unpacking the Flavor Profile
From the very first bite, these brownies proved to be an utterly decadent and profoundly rich experience – a true dream for any devoted chocoholic. The brownie base itself is a masterpiece: deeply fudgy, incredibly dense, and perfectly embodying everything a classic brownie should be, but with an added hint of toasted coconut to elevate the flavor. The melted Mallow Cups nestled within provide an unexpected burst of creamy, sweet marshmallow, creating pockets of gooey delight that contrast beautifully with the rich chocolate.
Then there’s the glaze – oh, the chocolate marshmallow glaze! As a self-proclaimed marshmallow enthusiast, I could have happily eaten it by the spoonful. It blankets the brownies in a smooth, sweet, and slightly sticky layer, perfectly complementing the textures below. At first, I thought they might be too rich for my palate, especially since I’m not a die-hard dark chocolate fan. Yet, I found myself drawn back to them again and again, slicing off just “one more little sliver” until a significant portion had disappeared. Honestly, I’ve been craving them ever since!
These brownies are more than just a dessert; they are an experience. They demand attention from your taste buds, rewarding them with layers of complex sweetness, deep chocolate notes, and delightful textures. The combination of fudgy brownie, gooey Mallow Cups, fluffy marshmallows, and smooth chocolate glaze creates an unparalleled symphony of flavor that lingers long after the last bite. If you’re ready to embark on your own extreme brownie adventure, this recipe is a must-try.
Tips for Achieving Marshmallow Coconut Brownie Perfection
Creating these sensational Marshmallow Coconut Brownies requires a few key steps and considerations to ensure the best possible outcome:
- **Ingredient Quality Matters:** Since chocolate is a star here, opt for high-quality bittersweet chocolate for the brownies. It makes a noticeable difference in flavor depth. Room temperature eggs are also crucial for a smooth, well-emulsified batter.
- **Toasting the Coconut:** Don’t skip the toasting step for the coconut! This simple process amplifies its flavor and adds a delightful textural element to the brownies. Keep a close eye on it, as coconut can burn quickly.
- **The Mallow Cup Layer:** Gently press the Mallow Cups into the batter, ensuring they are fully submerged. This creates those incredible pockets of marshmallow creaminess once baked.
- **Timing the Marshmallows:** Adding the miniature marshmallows towards the end of the baking time allows them to puff up beautifully and lightly brown without completely disappearing into the brownie base.
- **The Warm Glaze is Key:** Prepare the chocolate marshmallow glaze just as the brownies are finishing their second bake. Applying the warm glaze to warm, puffed marshmallows helps it spread smoothly and meld perfectly, creating that beautiful marbled effect.
- **Patience for Setting:** Resist the urge to cut into these brownies too soon! Refrigeration for at least 7-8 hours (or overnight) is essential. This allows the fudgy brownie base to set, the Mallow Cups to firm up slightly, and the glaze to achieve its ideal texture, making for clean, perfect squares. Cutting them straight from the refrigerator yields the best results.
Serving and Storage Suggestions
These Marshmallow Coconut Brownies are best served chilled, cut into small squares due to their richness. They make an excellent dessert for parties, potlucks, or simply as a special treat for yourself. Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to a month. Thaw them in the refrigerator before serving to maintain their fudgy texture and delicious glaze.
Now that you’ve discovered the magic of these extreme brownies, I have a few dozen more recipes from this cookbook that I’m eager to try. Perhaps you’ll join me on the next adventure!
More Indulgent Brownie Recipes to Explore
If you’re anything like me and can’t get enough of rich, delicious brownies, here are a few more recipes to add to your baking list:
Oreo Brownies
Nutella Brownies
Cake Mix Brownies
Coconut Toffee Rocky Road Brownies
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Marshmallow Coconut Brownies
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Ingredients
Brownies:
- 1 cup (2.8 oz) unsweetened coconut
- 10 oz snack size Mallo Cups, or 15 regular sized Mallo Cups*
- 1 cup (8 oz) unsalted butter
- 1 1/3 cups (8 oz) bittersweet chocolate**
- 4 large eggs at room temperature
- 2 cups (14 oz) sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 1 tablespoon cake flour (3.3 oz)
- 3/4 cup plus 2 tablespoons Dutch-process unsweetened cocoa powder (2.8 oz)
- 10 oz bag miniature marshmallows
Chocolate Marshmallow Glaze:
- 1 1/4 cups (7.5 oz) semi sweet chocolate chips
- 1 cup plus 1 tablespoon marshmallow creme (5 oz)
- 2 tablespoon heavy whipping cream
Optional Garnish:
- 2 to 3 tablespoons Kraft vanilla Mallow Bits
- 2 to 3 tablespoons miniature chocolate chips
Instructions
- Preheat the oven to 350ºF. Spread the coconut out on a baking sheet and bake for 4 minutes, or until lightly golden brown. While the coconut is toasting, unwrap the Mallow Cups. Place them in a bowl and set them aside. Transfer the coconut to a cooling rack.
- Line a 9×13-inch baking dish with foil and lightly grease the foil, all of the way to the edges.
- Cut the butter into 1-inch slices. Place the butter in a small, heavy pan and melt the butter over the lowest setting. Add the bittersweet chocolate and stir with a whisk until they are combined and the chocolate is melted and smooth. Turn off the heat.
- Crack the eggs into a large bowl and whisk lightly. Add the sugar and the salt and whisk just until the eggs are incorporated. Whisk the melted chocolate, then gradually add it to the egg mixture, whisking just until combined. Whisk in the vanilla. (Note – no need to wash the saucepan or the whisk – you can use them for making the chocolate marshmallow glaze!)
- Combine the flour and the cocoa powder in a small bowl. Sift the mixture over the batter and stir it all together with a spatula just until combined. Fold in the toasted coconut. Pour the batter into the prepared baking dish, spreading it evenly with a small offset spatula. Push the Mallow Cups into the batter, leaving a 1/2 inch border around the edges. Use the offset spatula to cover the Mallow Cups with the batter.
- Bake the brownies for 24 minutes, then remove the pan from the oven and pour the miniature marshmallows over the top. Return to the oven and continue to bake for 5 minutes, or until the marshmallows are puffed and golden.
- When the brownies have about 15 minutes left to bake, start the glaze. (It needs to be ready and still warm when the brownies come out of the oven.)
- For the glaze, place the chocolate chips, marshmallow creme and the cream in the small saucepan. Place the pan over medium heat and cook, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Turn off the heat.
- As soon as the brownies come out of the oven, Dollop the chocolate marshmallow glaze over the top of the puffed marshmallows. Spread the glaze over the top with a small offset spatula, and then use it to swirl lightly through the marshmallows and the glaze to make a marbling effect. Sprinkle on the mini mallow bits and the miniature chocolate chips.
- Let the brownies sit at room temperature for 30 minutes, the refrigerate for at least 7 to 8 hours. Cut the brownies into servings straight from the refrigerator.
Recipe Notes:
*since I have never had Mallow Cups, I didn’t know if what I had were regular sized or mini. So I just went by weight and it worked out perfectly.
**the original recipe calls for bittersweet chocolate chips, but I couldn’t find any, so I just used chopped bittersweet chocolate.
total time does not include time for refrigeration.