Gooey Marshmallow Brownie Cups

These Gooey Marshmallow Brownie Cups are rich, fudgy, and bursting with melty marshmallows and chocolate chips—perfectly portioned for any occasion!

Prep Time15

Cook Time20

Total Time35

Servings: 12 servings

Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper liners or lightly grease each cup with non-stick spray to ensure the brownies come out easily.
In a medium saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat and stir in 2 cups of granulated sugar until well combined. Let this mixture cool slightly.
Beat in 4 large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract for a fragrant and rich flavor base.
In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. This ensures even distribution and prevents lumps.
Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; the batter should be thick and fudgy.
Gently fold in 1/2 cup semi-sweet chocolate chips and 1 cup mini marshmallows, reserving a few marshmallows for topping.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Top each cup with a few mini marshmallows for that irresistible gooey finish.
Bake in the preheated oven for 18-22 minutes, or until the edges are set but the centers remain soft and slightly underbaked for maximum gooeyness.
Allow the brownie cups to cool in the pan for 10 minutes before transferring them to a cooling rack. Serve warm for the best gooey experience, or at room temperature if preferred.

Store brownie cups in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Freeze individually wrapped brownie cups for up to 3 months and thaw before reheating.
To keep marshmallows from burning, loosely cover the muffin tin with foil halfway through baking.