Heavenly Hash Brownies

Chef Julia

Make the best recipe for heavenly hash brownies—fudgy, gooey, and packed with marshmallows & pecans. Easy, indulgent, and perfect for dessert lovers!

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12 brownies

Calories 320 kcal

1 cup 2 sticks unsalted butter: Melted for a rich, fudgy texture.
2 cups granulated sugar: Adds sweetness and helps create that classic brownie crust.
4 large eggs: Room temperature for even mixing.
2 teaspoons vanilla extract: Enhances the chocolate flavor.
1 cup unsweetened cocoa powder: Use high-quality cocoa for a deep chocolatey taste.
1 cup all-purpose flour: Provides structure to the brownies.
½ teaspoon baking powder: Helps the brownies rise slightly.
¼ teaspoon salt: Balances the sweetness and enhances the flavors.

2 cups mini marshmallows: These melt into a gooey irresistible layer.
1 cup chopped pecans: Adds a satisfying crunch and nutty flavor. You can substitute with walnuts or almonds if preferred.

½ cup chocolate chips: For extra chocolatey goodness.
½ cup caramel bits: Swirl into the batter for a fun twist.
Substitutions and Dietary Adjustments:
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Nut-Free: Omit the pecans or replace them with seeds like sunflower or pumpkin seeds.
Dairy-Free: Use plant-based butter and ensure your marshmallows are vegan-friendly.

Preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature for even baking.
Prepare your baking pan: Line a 9x13-inch baking pan with parchment paper or lightly grease it with non-stick spray. This prevents the brownies from sticking and makes cleanup easier.

Melt the butter: In a microwave-safe bowl or saucepan, melt 1 cup (2 sticks) of unsalted butter. Let it cool slightly.
Combine sugar and butter: In a large mixing bowl, whisk together the melted butter and 2 cups of granulated sugar until well combined.
Add eggs and vanilla: Beat in 4 large eggs, one at a time, followed by 2 teaspoons of vanilla extract. Mix until the batter is smooth and slightly glossy.

Sift dry ingredients: In a separate bowl, sift together 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Sifting prevents lumps and ensures even distribution.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk. Mix until just combined—avoid overmixing to keep the brownies tender.

Add nuts and chocolate chips: Gently fold in 1 cup of chopped pecans and ½ cup of chocolate chips (if using). This adds texture and extra flavor to the brownies.

Spread the batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be set, but the center should still be slightly soft.

Sprinkle marshmallows: Once the brownies are almost done baking (around the 25-minute mark), remove them from the oven and quickly sprinkle 2 cups of mini marshmallows evenly over the top.
Return to oven: Place the pan back in the oven for 2-3 minutes, or just until the marshmallows are puffed and golden. Watch closely to prevent burning.

Cool completely: Let the brownies cool in the pan for at least 30 minutes. This allows the marshmallow layer to set slightly.
Slice and serve: Use a sharp knife to cut the brownies into squares. For clean slices, wipe the knife with a warm, damp cloth between cuts.

Toothpick test: To check for doneness, insert a toothpick into the center of the brownies. It should come out with a few moist crumbs but not wet batter.

Nutrition Information (per serving)

Keyword Heavenly Hash Brownies