It’s that time of year again: Mallomar season! In honor of this delicious marshmallow cookie, I bring you decadent Mallomar Brownies. All you need is a box of your favorite brownie mix and a box of Mallomars.
For easy eating, these brownies are made in a cupcake pan. You begin by baking the brownie batter, then topping each one with a Mallomar cookie at the very end. They’re rich, chocolatey and – if you let them cool before digging in – are so pretty when you slice them in half.
These marshmallow cookies were a staple in my childhood. My family would always declare “Mallomar Season!” and hide them in the pantry behind pasta and rice boxes.
Until recently I wasn’t aware of some of these fun facts:
- New Jersey Roots: Mallomars originated from West Hoboken (now Union City) in 1913.
- Seasonal Cookie: Historically, the Mallomars’ chocolate would easily melt in the summer months so they’d only sell them September through March. Now it’s just a marketing ploy to create hype (and it’s working).
- Shelf Life: They don’t last forever, like the Twinkie! For best results, enjoy your Mallomars within six months.
One thing is for sure: Mallomars are truly historic cookies. Get in your kitchen and bring tradition home by whipping up these brownies! We promise not to judge if you pop a few in the process. 🙂
- Preheat oven to 325 F. Place liners in a cupcake pan.
- Make brownies according to package instructions (make the "cake-like" version with 2 eggs).
- Spoon 2 tablespoons of batter into each cup. If there's leftover batter, evenly distribute among cups.
- Bake brownies for 25 minutes.
- Remove the brownies from the oven and press one Mallomar into each brownie.
- Bake for an additional 2-3 minutes, until the tops of the Mallomars begin to crack.
- Let cool for at least 30 minutes.
- Did your brownie centers collapse after baking? Your extra fudgy brownies are to blame! Not to worry - let them cool, top with another Mallomar, then put bake in a 325 F oven for 2-3 minutes. It's a win, win!