Marshmallow Coconut Brownies

by

Marshmallow Coconut Brownies

A Decadent Layered Chocolate Dessert

These Marshmallow Coconut Brownies bring together everything people love about an indulgent chocolate dessert. They start with a dense, fudgy brownie base enriched with bittersweet chocolate and folded with toasted coconut for added depth and texture. Inside the brownies, pockets of creamy chocolate-marshmallow candy melt into the batter as it bakes, creating a soft, luxurious center. Once the brownies are partially baked, they are topped with a generous layer of miniature marshmallows, baked until lightly puffed, and finished with a glossy chocolate-marshmallow glaze that sets into a beautiful marbled topping.

These brownies take a little extra time and care, but the payoff is worth every minute. They are rich, eye-catching, and perfect for celebrations, gatherings, or any time you want a dessert that stands out. Chilled overnight, they slice beautifully and offer the perfect balance of fudgy brownie, creamy candy pieces, toasted coconut, and soft marshmallow topping.

Why You Will Love These Brownies

  • A rich, fudgy, intensely chocolatey base
  • Toasted coconut for depth and texture
  • Melted candy centers that add creamy pockets of sweetness
  • A soft marshmallow layer that puffs and caramelizes in the oven
  • A glossy chocolate-marshmallow glaze swirled over the top
  • Perfect for sharing and gifting
  • Slices cleanly after refrigeration, making it ideal for parties

Ingredients

For the Brownies

  • 1 cup (2.8 oz) unsweetened shredded coconut
  • 10 oz snack-size Mallo Cups, or 15 regular-size Mallo Cups
  • 1 cup (8 oz) unsalted butter
  • 1⅓ cups (8 oz) bittersweet chocolate, chopped
  • 4 large eggs, at room temperature
  • 2 cups (14 oz) granulated sugar
  • ¾ teaspoon salt
  • 1½ teaspoons vanilla extract
  • ¾ cup plus 1 tablespoon cake flour (3.3 oz)
  • ¾ cup plus 2 tablespoons Dutch-process unsweetened cocoa powder (2.8 oz)
  • 10 oz bag miniature marshmallows

For the Chocolate Marshmallow Glaze

  • 1¼ cups (7.5 oz) semi-sweet chocolate chips
  • 1 cup plus 1 tablespoon marshmallow crème (5 oz)
  • 2 tablespoons heavy whipping cream

Optional Toppings

  • 2 to 3 tablespoons vanilla mallow bits
  • 2 to 3 tablespoons miniature chocolate chips

Instructions

1. Prepare the Coconut and Candy

Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet and toast it for about 4 minutes or until lightly golden. Keep a close eye on it, as coconut can brown quickly. Set aside to cool completely.

Unwrap all of the Mallo Cups and place them in a bowl. Set aside.

2. Prepare the Baking Dish

Line a 9×13-inch baking pan with aluminum foil, making sure the foil extends up the sides. Lightly grease the foil to prevent sticking. This will allow you to lift the brownies out easily later for clean slicing.

3. Melt the Butter and Chocolate

Cut the butter into small pieces and melt it in a heavy-bottomed saucepan over the lowest heat. Add the bittersweet chocolate and whisk gently until smooth and fully melted. Turn off the heat and let it cool slightly.

4. Mix the Batter

In a large bowl, lightly whisk the eggs. Add sugar and salt, whisking just until everything is evenly combined. Slowly pour in the warm melted chocolate mixture, whisking gently until the mixture is smooth. Stir in the vanilla.

In a separate bowl, combine the cake flour and cocoa powder. Sift this mixture directly over the chocolate batter to avoid lumps. Using a spatula, fold the dry ingredients into the batter just until combined. Do not overmix.

Fold in the toasted coconut until evenly distributed throughout the batter.

5. Assemble the Brownies

Spread half of the brownie batter into the prepared baking pan. Arrange the Mallo Cups evenly over the batter, leaving a small border around the edges. Spread the remaining batter over the top, using an offset spatula to cover the candies completely and smooth out the surface.

6. Bake the Brownies

Bake the brownies for 24 minutes. Remove the pan from the oven and quickly scatter the miniature marshmallows over the surface in an even layer. Return the pan to the oven and bake for an additional 5 minutes, or until the marshmallows are puffed and lightly golden.

7. Prepare the Glaze

While the brownies finish baking, prepare the glaze so it is ready to use while still warm. In the same saucepan used for melting the butter and chocolate, stir together the chocolate chips, marshmallow crème, and heavy cream over medium heat. Continue stirring until everything is fully melted and smooth. Turn off the heat.

8. Finish the Topping

As soon as the brownies come out of the oven, dollop the warm glaze over the marshmallow layer. Use an offset spatula to gently swirl the glaze and softened marshmallows together to create a marbled effect. Sprinkle mallow bits and miniature chocolate chips on top if desired.

9. Chill and Serve

Let the brownies cool at room temperature for 30 minutes. Then chill them in the refrigerator for at least 7 to 8 hours, or preferably overnight. This step is essential for clean slicing and the perfect texture.

Cut the brownies straight from the refrigerator using a long, sharp knife. Wipe the knife clean between slices for neat edges.

Tips for Best Results

  • Use room-temperature eggs for a smooth, well-emulsified batter.
  • Do not overmix once the flour and cocoa are added; this helps maintain a fudgy texture.
  • Toasting the coconut enhances its flavor and helps it stay crisp inside the brownies.
  • Fully chill the brownies before slicing. They are at their best texture when cold.
  • These brownies are rich, so cutting them into smaller squares works well for serving.

Storage

  • Refrigerator: Store tightly covered for up to 1 week.
  • Freezer: Wrap individual slices in parchment and place in an airtight container for up to 2 months. Thaw in the fridge before serving.

 

Leave a Comment