This is sort of a tease – yes, there are marshmallows in the brownies but you won’t find individual pieces of marshmallow.

I’ve added them to the recipe because they melt into the rest of the brownie during the baking process and add even more unctuousness to the finished bake, making these some intensely gooey brownies!

Be warned: not to be eaten while trying to diet 🙂


I used a 15 cm x 30 cm loaf tin (a 500g loaf tin) this is because it gives more edges to the brownie than a square tin (as the brownies are so gooey, I think they each need at least one side that is a crisp edge). However, a 20 cm x 20 cm tin would be OK.


  • Caster sugar – 175g
  • Demerera sugar (or light brown sugar) – 175g
  • Cocoa powder – 75g
  • Plain flour – 60 g
  • Ground almonds – 15g
  • Eggs, medium whole – 4
  • Butter, unsalted and melted – 190g
  • Vanilla extract – 1 1/2 teaspoons
  • Milk chocolate, chopped up – 100g
  • Dark chocolate, chopped up – 100g
  • Macadamia nuts (could also use hazelnuts, pecans or your choice), chopped up – 50 g
  • Marshmallows – about 8 large or a good handful of mini marshmallows


  1. Line your tin
  2. Heat the oven to 160 C fan / 170 C conventional
  3. Put everything in a bowl (barring the chocolate and nuts) and mix until combined – make sure there are no flour/cocoa lumps
  4. Once mixed, add in the chocolate and nuts and mix again
  5. If you’re using large marshmallows you’ll need to chop them up into smaller pieces – cut each into eighths or thereabouts
  6. Dot the mix with the marshmallows (don’t use all at once) and carefully mix in – you need to ensure that the marshmallows don’t stick together and get completely covered in the mix
  7. Repeat until all the marshmallows have been added and mixed in
  8. Pour the mix into the tin and level off
  9. Pop in the oven and bake for about 45 – 50 mins
  10. It’s done when there is a crust on top but the centre is still gooey but doesn’t ‘jiggle’ when you wobble the tin
  11. Leave to cool in the tin
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