Coconut Marshmallow Brownies
Recipe type: Dessert
Use every day ingredients to make the perfect holiday take along dessert.
  • Brownies:
  • ⅓ cup cocoa
  • ½ C. brewed hot coffee
  • 2 ounces unsweetened chocolate, chopped fine
  • ½ C. plus 2 T. vegetable oil
  • 4 T. butter, melted
  • 2 large eggs plus 2 large yolks
  • Seeds of 2 vanilla beans
  • 2½ C. sugar
  • 1¾ C. flour
  • 1 t. salt
  • Frosting:
  • 1 cup whipping cream
  • ½ bag (10 to 10½ ounces) Kraft mini-marshmallows
  • ½ cup confectioners' sugar
  • ⅛ teaspoon salt
  • ½ bag Baker's Coconut Flakes
  1. Brownies:
  2. Preheat your oven to 350 degrees. Grease a 9×13 pan with cooking spray and set aside.
  3. In a medium sized bowl, whisk together cocoa powder and brewed coffee. Stir in the chopped chocolate until melted.
  4. Mix in the oil, butter, eggs, yolks, sugar, and vanilla. Stir together until the batter is smooth.
  5. In a separate bowl, whisk together the flour and salt.
  6. Combine the dry ingredients in with the wet ingredients carefully. Stir together until the mixture is completely incorporated.
  7. Spread brownie batter into the prepared pan.
  8. Bake for 35-40 minutes or until a toothpick comes out clean.
  9. Allow to cool completely before frosting
  10. Frosting:
  11. Combine the cream, marshmallows, confectioners' sugar, and salt in a large saucepan.
  12. Heat over medium-low heat, continuously stirring until marshmallows are melted.
  13. Pour the mixture into the bowl and refrigerate until completely cooled.
  14. Remove the frosting from the refrigerator and beat it on high speed, using your stand mixer or an electric hand mixer scraping the sides of the bowl. Beat frosting for about one minute or until the frosting is smooth. The frosting will be thin.
  15. Set aside at room temperature for about 30 minutes and it will stiffen up enough to spread.
  16. Spread frosting over top the brownies. Top liberally with coconut flakes
Recipe by Making Home Base at