These extra fudgy marshmallow fluff brownies are sprinkled with chocolate chips and chopped pecans. These super rich rocky road brownies only take 20 minutes to make and are so simple to make!
This recipe was originally published in February 2021. It has since been updated with an improved recipe and images.
There is nothing better to me than a super fudgy brownie (like these marbled cheesecake brownies!), but if you swirl it with marshmallow fluff and sprinkle over crushed pecans and mini chocolate chips? Pure heaven!
This is the perfect recipe for brownie lovers and rocky road lovers. A super fudgy brownie with a marshmallow fluff swirl, doesn’t get better than that.
Why you’ll love these marshmallow fluff brownies
- If you love fudgy brownies, then this is the recipe for you! These brownies with marshmallow fluff are super soft, chewy and rich. The pecans and mini chocolate chips on top give a great crunch.
- With a combination of melted chocolate, cocoa powder and chocolate chips, these fudgy chocolate brownies are perfect for chocolate lovers! The pecans balance out the sweetness of the brownie and marshmallow fluff.
- These brownies only take 20 minutes to prep, and 25 minutes in the oven – giving you brownies in under an hour! Definitely let them sit for at least an hour before cutting, as they’re so gooey they’ll need a bit of time to set.
Cocoa Powder: I’m using dutch processed cocoa powder. Not sure if yours is natural or dutch process? Check the ingredients! If it mentions alkali or acidity regulators, then it’s dutch processed cocoa powder.
Flour: I’m using all purpose flour, I haven’t tested this with gluten free flour but let me know if you do!
Marshmallow Fluff: you can use marshmallow fluff or marshmallow creme.
Oil: use any neutral oil here like vegetable oil or canola oil. I don’t recommend using a flavored oil!
Butter: I always use unsalted butter to control the amount of salt in my recipes. I also always use European style butter which is much creamier thanks to a higher butterfat content.
Chocolate: use dark chocolate for this recipe to balance out the sweetness from the marshmallow fluff!
Step by Step Instructions
Step One: In a small bowl, whisk together the flour and salt then set aside.
Step Two: Place your butter in a large microwave-safe bowl and microwave it in 20 second increments until it has melted. Add your chopped chocolate to the melted butter, it should melt in the hot butter but if it doesn’t then place it back in the microwave in 20 second increments. Allow this mixture to cool while you work on the next step. If you don’t have a microwave, use the double boiler method from this post.
Step Three: In a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whisk the eggs, egg yolk, sugar, light brown sugar, oil and vanilla extract for 6-8 minutes. You want there to be small bubbles on top which is going to help give us a flakey top!
Step Four: Back to your melted chocolate, fold the cocoa powder into the chocolate mixture. Then pour in your sugar mixture and fold until everything is well combined. Finally, add in your dry ingredients, chopped pecans and chocolate chips. Keep a small handful of pecans and chocolate chips to the side!
Step Five: Pour batter into an 8×8 square baking pan lined with aluminum foil. Dollop the marshmallow fluff on top of the brownie batter and use a toothpick or butter knife to gently swirl the two together.
Step Six: Sprinkle over your extra pecans and chocolate chips. Bake at 350° Fahrenheit/175° Celsius for 25-30 minutes. Let the brownies cool completely before removing from the pan and cutting into either 9 or 12 pieces.
Recipe Tips & Tricks
- Weighing ingredients – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff & sprinkle – If you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour, then your brownies might not be fudgy and instead come out dry.
- Substitutions – swap out pecans for any other nuts or leave the nuts out entirely. Want to use mini marshmallows instead of marshmallow fluff? You can sprinkle them on top of the brownies in the last 5 minutes of baking! Substitute chocolate chips for peanut butter chips or butterscotch chips! If you wanted these to be more like s’mores brownies, take out the pecans and substitute them for crushed graham crackers.
Frequently Asked Questions
A toothpick inserted in the brownies should come out with a few crumbs, and the brownies will finish baking when you take them out of the oven. You don’t want to overbake these!
These brownies last 5 days in an airtight container, although mine definitely get eaten before that!
Yes, but the brownies will be thinner and may need less baking time.
Try these brownie recipes next!
Marshmallow Fluff Brownies
- 8×8 brownie pan
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- 4 oz dark chocolate chopped
- ¾ cup unsalted butter
- 2 eggs room temperature
- 1 egg yolk room temperature
- ¾ teaspoon vanilla extract
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup neutral oil
- ¼ cup cocoa powder dutch processed
- ½ cup marshmallow fluff
- ½ cup pecans chopped
- ½ cup chocolate chips
- Preheat the oven to 350°F/175°C and line an 8×8 baking pan with aluminum foil.
- Whisk the flour and salt in a bowl and set aside.
- Melt the butter, you can do this either in the microwave using a microwave-safe bowl or over a double boiler. Once the butter is melted, either in the microwave or over the stove, add your chopped chocolate. Let the chocolate sit for a few minutes and then stir until it is completely melted. If the chocolate still hasn't melted, place the bowl back in the microwave and melt in 15 second increments. Allow the mixture to cool while you work on the next step.
- In a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whisk the oil, sugar, light brown sugar, eggs, egg yolk and vanilla extract for 6 minutes on medium-high speed.
- Add your cocoa powder to the melted chocolate and fold until it is completely smooth. Pour the sugar mixture into the melted chocolate butter mixture and use a rubber spatula to fold everything together. Pour in the flour mixture and fold until there are no more streaks of flour.
- Fold in most of the pecans and chocolate chips, but keep a small handful of each to the side.
- Pour the brownie batter into the prepared pan. Dollop over the marshmallow fluff and use a toothpick or butter knife to swirl the brownie batter and marshmallow together. Sprinkle over your reserved pecans and chocolate chips.
- Bake for 25-30 minutes, a toothpick inserted will come out with some crumbs.
- Let cool completely before slicing into 9 or 12 bars.