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Brownies

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fudgy swirled brownie blondies on parchment paper

Fudgy Swirled Brownie Blondies

Chocolate chip brownies lined up on white tile with the center one having a bite taken out of it.

Easy

One-Bowl Fudgy Chocolate Chip Brownies

Wooden box with parchment paper holding brownie bites.

Chewy Chocolate Brownie Bites

vegan mug brownie with flaky sea salt

Easy

5-Minute Fudgy Vegan Mug Brownie

fudgy matcha brownies surrounded by bright pink flowers

Fudgy Chocolate Matcha Brownies

Layered Banana Pudding Brownies

Layered Banana Pudding Brownies

Chewy Olive Oil Brownies

One-Bowl Fudgy Olive Oil Brownies

Fudgy brownies with a cheesecake layer with a vibrant raspberry swirl.

Fudgy Swirled Raspberry Cheesecake Brownies

Buckeye brownies stacked on top of eachother to show all three layers.

Fudgy Buckeye Brownies with Peanut Butter

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Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

Meet Marley

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I tried every hack I could find for how to make bo

I tried every hack I could find for how to make box cake mix better and found the simplest way to make a moist, flavorful, better-than-scratch cake by adding two simple ingredients to any box cake mix! Bottom line, adding ½ cup of sour cream and 2 teaspoons of vanilla extract completely elevates your cake mix!

I got my family together for a cake tasting party (we tried each on its own and with frosting) and here’s what we found:
Test #1 (control) I made the cake exactly as instructed on the box, and the overall consensus was that it was fine. A little bit dry, but pretty good with frosting.
Test #2 Adding sour cream. We were all blown away by the texture on this one. It was incredibly moist while still somehow being nice and fluffy. Without frosting, it lacked some flavor compared to the control.
Test #3 Substituting milk for water. We all agreed there was absolutely no discernable difference between this and the control. Bottom line, save your milk.
Test #4 Substituting melted butter for oil. While the smell and subtle taste of the butter was nice, none of us were happy with the texture. It was almost tacky and stuck to the roof of our mouths.
Test #5 Adding an extra egg. The first thing we all noticed with this version was the smell. It was very eggy and unappealing. The texture was almost like cornbread, which none of us cared for. I would not recommend adding an extra egg.

Head to marleysmenu.com for more details on the testing process!

This Mushroom Spinach Pasta with White Wine is cit

This Mushroom Spinach Pasta with White Wine is citrusy, fresh, and buttery and requires less than 30 minutes and one pot to make!

One-Pot Mushroom Spinach Pasta with White Wine

-8 ounces baby bella or white button mushrooms
-4 cloves garlic
-2 tablespoons olive oil
-½ teaspoon salt
-½ teaspoon black pepper
-16 ounces fettuccine or linguine
-2 ½ cups vegetable broth
-¾ cup dry white wine
-1 large lemon, zest and juice
-6 ounces baby spinach
-4 tablespoons unsalted butter

-Prep by cleaning and slicing the mushrooms and peeling and mincing the garlic.
-To a large saucepan or pot, add the mushrooms, garlic, olive oil, salt, and pepper. Sauté over medium heat until liquid releases from the mushrooms (about 5 minutes).
-With heat still on medium, add the pasta, laying it flat directly on top of the mushrooms. Add the vegetable broth on top so that the pasta is completely submerged.
-Cover and cook over medium heat for 10 minutes, stirring a few times in between so that the pasta doesn’t stick together or to the bottom. Then, remove the cover and continue to cook until most of the liquid has evaporated.
-Continue to heat and add the white wine, lemon juice and zest, and spinach and stir frequently until all of the liquid has once again evaporated.
-Remove from heat and add the butter, stirring to melt and combine. Serve hot and enjoy!

These simple s’mores brownies boast fudgy browni

These simple s’mores brownies boast fudgy brownies sandwiched between a layer of crumbly graham cracker crust and toasted marshmallows for the ultimate summer treat.

Toasted S’mores Brownies with Graham Cracker Crust
-2 cups graham cracker crumbs
-1 cup unsalted butter (1 stick melted for the crust, 1 stick softened for the brownie batter)
-1 cup granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-⅓ cup all-purpose flour
-½ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt
-1 cup chocolate chips (dark or semi-sweet)
-2 cups mini marshmallows

-Preheat the oven to 350°F and line an 8×8 or 9×9-inch square pan with parchment paper.
Melt one stick of butter in the microwave in 30-second intervals. If you’re using pre-crushed graham cracker crumbs, mix the butter and graham cracker crumbs together in a large bowl to combine. If you’re using whole graham crackers, add them to a food processor with the melted butter and blend on high until the graham crackers are broken down and combined with the butter.
-Use clean hands to press the graham cracker crust mixture into your lined pan, so it is in a flat, even layer.
-In a large mixing bowl, cream the other stick of butter with the granulated sugar with a hand mixer on high until smooth.
-Add the egg and vanilla extract and mix again to combine.
-Add the flour, cocoa powder, and salt and mix one last time until smooth. Use a spatula to scrape and ingredients stuck to the sides of the bowl into the batter, ensuring all of the ingredients are well-combined.
-Add the chocolate chips and use a spatula to fold in until evenly distributed.
-Pour the brownie batter over the raw graham cracker crust and use the spatula to smooth out in an even layer and bake on the top rack for 26-28 minutes. The brownies should be very slightly underbaked.
-Bring your oven temperature up to 400°F. Add an even layer of mini marshmallows on top of the almost-baked brownies and bake again for 3-5 minutes until marshmallows are golden brown and toasted.
-Allow to cool before slicing into 9 or 12 brownies and enjoy!

These soft and chewy coconut pecan cookies bring b

These soft and chewy coconut pecan cookies bring bold flavor in just 20 minutes, packed with coconut flakes and crunchy chopped pecan. The outer layer of shredded coconut almost caramelizes on the baking sheet to give you the feel of a macaroon.

20-Minute Chewy Coconut Pecan Cookies
-½ cup unsalted butter
-1 cup light brown sugar
-1 large egg
-1 tablespoon vanilla extract
-1 ¼ cup all-purpose flour
-½ teaspoon baking soda
-¼ teaspoon salt
-1 ¼ cup sweetened shredded coconut
-½ cup pecans, coarsely chopped

-Preheat the oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
-To a large mixing bowl, add the softened butter and brown sugar. Use a hand mixer on high to cream together until well-combined.
-Add the egg and vanilla extract and mix again on high until combined.
-Add the flour, baking soda, and salt and mix. Use a rubber spatula to scrape any dry ingredients stuck to the inside of the bowl and integrate them into the dough.
-Set aside a handful of chopped pecans. Add the rest to the cookie dough along with 1 cup of shredded coconut and fold to distribute. Add the remaining ¼ cup of shredded coconut to a shallow bowl.
-Use a large cookie scoop or 4 tablespoons of dough to form your cookies. One at a time, roll each cookie dough ball into the shredded coconut to coat them completely with an even layer.
Line the dough up on your prepared baking sheet, leaving plenty of space between each cookie to allow for spreading in the oven (I usually do 6 to a sheet max). Push a couple of pieces of pecan that you reserved into the top of each cookie.
-Bake at 350°F for 10-12 minutes and allow to cool at least 10 minutes before diving in. Enjoy!

This gorgonzola sauce brings tons of flavor and ve

This gorgonzola sauce brings tons of flavor and velvety, creamy texture to any meal in just 15 minutes and one pot and with only 5 ingredients.

5-Ingredient Creamy Gorgonzola Sauce

-3 cloves garlic
-2 tablespoons unsalted butter
-4 ounces gorgonzola cheese (about ½ cup crumbled)
-½ cup milk (any percentage works)
-¼ teaspoon black pepper

-Peel and mince the garlic. Add it to a frying pan or saucepan with the butter over medium heat and cook until it just starts to brown.
-Crumble the gorgonzola with your hands or roughly chop it. Add the milk, pepper, and gorgonzola to the butter and garlic.
-Continue to heat, stirring frequently with a spatula or wooden spoon until the cheese is fully integrated and you’re happy with the thickness. Enjoy over everything from steak to fish to vegetables!

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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