Crispy Peanut Butter Marshmallow Brownies Recipe (2024)

FAQs

Why is my brownie not crispy on top? ›

Either you're melting chocolate into your batter and/or adding chocolate chips. One thought is that the melted chocolate contains more fat and less moisture than butter. So if a large portion of the fat in the recipe comes from chocolate, there will be less water to prevent that crust from forming.

Add a teaspoon of instant coffee or espresso powder. Throw in a handful of nuts—pecans, walnuts, macadamia, whatever you have on hand. Scoop in a palmful of dried or frozen fruit. Add an extra splash of the top-shelf vanilla extract, or a dab of vanilla paste, or a dash of vanilla powder, to the batter.

The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.

“Whether brownies have a crust on top depends on how much you beat the batter after the eggs are added. The more you beat, the more crust you get. If you beat vigorously with a mixer, you can get a dramatic crust.

To ensure a crisp edge on each brownie (and to prevent sticking) coat the muffin tin with oil and sugar before adding your batter.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

Adding a layer of cream cheese, marshmallow fluff, caramel, or peanut butter goes a long way towards turning a mix into something special. You can add this layer before or after baking the brownies.

Here's what you need to make box brownies taste homemade: Butter – Boxed brownie mix typically calls for vegetable oil. Using butter is the secret to brownies that taste like they're baked from scratch (use unsalted butter to control the salt level). Espresso powder – Intensifies the chocolate flavor.

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

What makes brownies fudgy vs cakey? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

If the brownies are only slightly undercooked, you can try microwaving them for 30 seconds at a time until they are heated through. If the brownies are very undercooked, you may need to bake them for a longer period of time. Be sure to check them every few minutes so that they don't overcook.

Try adding more fat (i.e.: butter) and baking a little less and/or at a lower temperature. Put the hard brownie in a bowl, cover with two scoops of ice cream, chocolate syrup, chocolate sprinkles, and maybe some whipped cream. Get a spoon, and enjoy!

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

If the edges of your brownie are hard once it's cooled it's because you've over baked it. If your brownie has a whole lot of chocolate in it rather than cocoa, (most do) then the centre will seem underbaked because the chocolate is still molten.