There’s something magical about the combination of fudgy chocolate brownies and pillowy marshmallows. When these two dessert favorites come together, they create a treat that’s impossible to resist.
These marshmallow brownies deliver everything you crave: a rich chocolate base with a gooey marshmallow layer and a smooth chocolate frosting to top it all off.
Perfect for bake sales, potlucks, or simply satisfying your sweet tooth at home, this recipe will quickly become a family favorite.
Quick Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 16 brownies
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Fat | 16g |
| Carbohydrates | 42g |
| Protein | 3g |
| Sugar | 30g |
| Sodium | 180mg |
| Fiber | 2g |
Why You’ll Love These Marshmallow Brownies
These aren’t your ordinary brownies. The addition of marshmallows creates pockets of sweetness throughout the brownie layer, while the chocolate frosting adds another dimension of indulgence.
The contrast between the dense, fudgy brownie and the soft, pillowy marshmallows creates a textural experience that will have everyone coming back for seconds.
What’s great about this recipe is its versatility. You can customize it with different mix-ins like nuts or chocolate chips, or even swirl in some peanut butter for an additional flavor twist. The base recipe, however, is absolute perfection on its own.
Ingredients You’ll Need
For the brownie layer:
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 cups mini marshmallows (or 16 large marshmallows cut into quarters)
For the chocolate frosting:
- 1/2 cup unsalted butter (1 stick)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Kitchen Tools Needed
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls (large and medium)
- Electric mixer (stand or handheld)
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Saucepan for the frosting
- Offset spatula for spreading frosting
Step-by-Step Instructions
Preparing the Brownie Base
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper.
- In a large microwave-safe bowl, melt the butter. You can also do this on the stovetop if you prefer. Once melted, let it cool slightly.
- Add the granulated sugar to the melted butter and whisk until well combined.
- Add the eggs one at a time, whisking well after each addition. This ensures the eggs are fully incorporated and helps create that perfect brownie texture.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix, as this can make your brownies tough.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with your spatula.
- Bake in the preheated oven for 20 minutes. The brownies will not be completely done at this point, but they’ll have formed a slight crust on top.
Adding the Marshmallow Layer
- Remove the partially baked brownies from the oven and sprinkle the mini marshmallows evenly over the top. If using large marshmallows, place them in rows across the brownies.
- Return the brownies to the oven and bake for an additional 10 minutes, or until the marshmallows are puffy and lightly golden.
- Remove from the oven and let cool completely in the pan on a wire rack before frosting. This cooling step is crucial for the texture of the brownies and to ensure the frosting doesn’t melt when applied.
Making the Chocolate Frosting
- In a medium saucepan, melt the butter over medium heat.
- Once melted, whisk in the cocoa powder until smooth.
- Remove from heat and add the milk, vanilla extract, and pinch of salt. Whisk until combined.
- Gradually add the powdered sugar, whisking continuously until the frosting is smooth and reaches your desired consistency. If the frosting seems too thick, add a little more milk. If it’s too thin, add more powdered sugar.
- While the frosting is still warm and pourable, spread it evenly over the cooled marshmallow layer using an offset spatula.
- Allow the brownies to cool completely, which will let the frosting set properly. This usually takes about 1-2 hours at room temperature, or you can speed up the process by placing them in the refrigerator for about 30 minutes.
- Once the frosting has set, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and cut into 16 squares using a sharp knife.
Other Brownies Recieps
- Ultimate Peanut Butter Brownies That Melt in Your Mouth
- High-Protein Brownies That Actually Taste Good
- Air Fryer Hot Cross Bun Brownies
Storage and Make-Ahead Tips
These marshmallow brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, though they’re best enjoyed within the first few days when they’re freshest.
You can also freeze these brownies for up to 3 months. To do this, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before serving.
Variations to Try
While the classic marshmallow brownie is delicious on its own, here are some variations you might enjoy:
- Rocky Road Brownies: Add 1/2 cup chopped nuts (walnuts or pecans work well) to the brownie batter and sprinkle another 1/2 cup on top of the marshmallows before baking.
- S’mores Brownies: Crush 8-10 graham crackers and press half into the bottom of the pan before adding the brownie batter. Sprinkle the remaining graham cracker crumbs on top of the marshmallows before adding the frosting.
- Peanut Butter Marshmallow Brownies: Swirl 1/2 cup of warmed peanut butter into the brownie batter before baking.
- Mint Chocolate Marshmallow Brownies: Add 1/2 teaspoon of mint extract to the brownie batter and top with Andes mints instead of (or in addition to) the chocolate frosting.
Frequently Asked Questions
Can I use a boxed brownie mix instead of making the brownies from scratch?
Absolutely! To save time, you can use your favorite boxed brownie mix as the base. Just follow the box instructions for the brownies, then continue with the marshmallow and frosting layers from this recipe.
Why did my marshmallows disappear into the brownies?
If your marshmallows seem to have melted into the brownies, they may have been added too early. Make sure to partially bake the brownies first, then add the marshmallows and continue baking.
Can I use marshmallow fluff instead of marshmallows?
Yes, you can substitute about 1 1/2 cups of marshmallow fluff. Drop spoonfuls over the partially baked brownies and gently spread it out before returning to the oven.
My frosting is too thick. How can I fix it?
Add a bit more milk, 1 teaspoon at a time, until you reach your desired consistency. If it becomes too thin, add more powdered sugar.
Why These Marshmallow Brownies Are a Must-Try
The perfect combination of fudgy and gooey, these marshmallow brownies are sure to be a hit with chocolate lovers of all ages.
The contrast between the rich, dense brownie base and the light, fluffy marshmallow layer creates a textural experience that’s simply irresistible.
Topped with a smooth chocolate frosting, these brownies deliver a triple chocolate experience that will satisfy even the most demanding sweet tooth.
Whether you’re baking for a special occasion or just craving something sweet, these marshmallow brownies are guaranteed to impress. They’re relatively simple to make but look and taste like you spent hours in the kitchen. So go ahead, preheat that oven and get ready to enjoy a truly decadent dessert experience!