Pot Brownies Recipe
between two homemade brownies slathered with marshmallow fluff, served hot in an iron pot. For extreme munchies add a scoop ice cream for just $1.25!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brownie Batter (makes two 8-inch square layers)
Marshmallow Filling & Finish
Tools & Serving
Method
Brownie Batter (two layers)
- 1
Prep
Preheat the oven to 350°F (175°C). Line two 8x8-inch baking pans with parchment paper, leaving an overhang to lift brownies out later. Lightly butter the pans or spray with nonstick spray.
- 2
Melt butter and chocolate
In a medium saucepan over low heat (or in a heatproof bowl set over a pot of simmering water), melt 1 cup butter until just liquid. Remove from heat and stir in the chopped chocolate or chocolate chips until smooth. Let cool slightly, about 3–5 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined.
- 5
Finish batter
Fold the dry ingredients into the wet mixture gently, stirring just until no streaks of flour remain. Fold in the chocolate chips. Do not overmix.
- 6
Bake
Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated 350°F oven for 18–22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake; you want fudgy brownies). Rotate pans halfway through baking for evenness.
- 7
Assembly & Serving (Pot Brownies)
- 8
Prepare pot
If using an iron skillet for serving, set it on the stove over low heat for 1 minute then remove. Brush the bottom and sides lightly with 1 tablespoon softened butter to prevent sticking and to warm the pot slightly.
- 9
Layer brownies and marshmallow fluff
Trim the cooled brownie layers if needed so they stack level. Place one brownie layer into the warm buttered skillet or small iron pot. Spread about half (roughly 3/4 cup) of the marshmallow fluff evenly over the first brownie. Top with the second brownie layer pressing gently to adhere. If serving immediately and wanting a molten center, you may briefly (10–20 seconds) warm the assembled pot in a 325°F oven until the fluff just softens — watch carefully to avoid burning.
- 10
Finish and serve hot
Dot the top edge with the remaining 1 tablespoon of butter to add a glossy finish. Sprinkle a small pinch (about 1/4 tsp) of coarse salt over the top if desired. Serve the pot hot straight from the iron pot with a spoon.
- 11
Optional: Extreme munchies
For an extra indulgence, add 1 scoop of vanilla ice cream on top or to the side. If you warmed the assembled pot in the oven, place the ice cream on top just before serving so it melts attractively into the marshmallow layer.
- 12
Storage & Reheat
Leftover brownies (without fluff) can be wrapped and stored at room temperature up to 3 days or refrigerated up to 5 days. To reheat assembled pot brownies, warm in a 325°F oven for 5–8 minutes until heated through and marshmallow is soft. Add ice cream just before serving.