Brownie with marshmallows and raspberry ice cream

Home / Products / Recipes /  Deserts & Marmalade  / Brownie with marshmallows and raspberry ice cream


  • 6 oz butter
  • 1 cup sugar
  • 1/2 cup cocoa
  • 4 eggs
  • 1 cup flour
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 package mini marshmallows
  • 1/2 tsp baking powder

For the ice cream:

  • 1 lb frozen raspberries
  • Juice of half a lemon
  • 5 oz sugar
  • 5 oz cream


For the brownie:
Mix the sugar and cocoa and beat together with the butter. Add 4 eggs, one at a time, integrating each of them. Then add the flour, salt, and vanilla, and mix well.
Once the mixture is ready, put in a previously greased baking pan. Bake at 400°F. Remove from the oven and cover the top with 1 package of mini marshmallows. Bake again for 3 minutes, until the marshmallows look soft and swollen.

For the ice cream:
Blend the raspberries with the lemon juice and sugar, set aside. Whip the cream, without letting it become too firm, and blend. Freeze.