Marshmallow Brownies Recipe: A Cozy Treat for Any Occasion
There’s something undeniably magical about the combination of chocolate and marshmallows—especially when they come together in the form of gooey, warm, and sweet Marshmallow Brownies. Just thinking about taking a bite of these rich brownies, with their soft and fudgy base topped with a heavenly layer of lightly golden marshmallows, brings a smile to my face.
I remember the first time I made these delightful treats, standing in my sunny kitchen on a Saturday afternoon. The aroma of melting butter and chocolate filled the air, wrapping around me like a warm hug. As they baked, I could hardly contain my excitement, just waiting to see those marshmallows puff up and create the perfect contrast against the rich brownie base. This is a recipe filled with nostalgia that warms my heart, making it perfect for any cozy gathering or casual weeknight dessert.
Whether you’re looking for an easy comforting dessert for a chilly evening or you want a fun and delicious treat to share at a gathering, I encourage you to whip up a batch of these Marshmallow Brownies. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for busy weeknights!
- Rich chocolate flavor that balances wonderfully with fluffy marshmallow.
- Crowd-pleasing texture that is both fudgy and soft, perfect for any gathering.
- Adaptable recipe with fun variations to suit your cravings.
- Perfect for sharing with family and friends, or savoring all by yourself!
What You’ll Need
For the Brownie Base:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
For the Marshmallow Layer:
- 1½–2 cups mini marshmallows, or
- 12–15 large marshmallows, cut into quarters
How to Make Marshmallow Brownies
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Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper to make serving and cleanup easy.
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In a large bowl, whisk the melted butter and granulated sugar together until the mixture looks glossy and smooth.
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Add the eggs and vanilla extract to the bowl; whisk vigorously for about 30–45 seconds until well combined and slightly fluffy.
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Stir in the cocoa powder and salt until you achieve a smooth chocolatey mixture.
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Gently fold in the all-purpose flour, mixing just until combined—be careful not to overmix!
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Spread the brownie batter evenly into your prepared pan, leveling it out with a spatula.
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Bake in the preheated oven for 20–22 minutes, until the edges appear set but the center remains soft and tender.
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Remove the brownies from the oven and evenly sprinkle the mini marshmallows on top.
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Return the brownies to the oven and bake for an additional 8–12 minutes, until the marshmallows are puffed up and lightly golden.
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Allow the brownies to cool completely in the pan before slicing. The marshmallows will set as they cool, making them perfectly sliceable!
Delicious Variations to Try
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Nutty Delight: Add ½ cup of chopped nuts, such as walnuts or pecans, to the brownie batter before baking for a delightful crunch.
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Chocolate Chip Indulgence: Fold in a cup of semi-sweet chocolate chips for an extra dose of chocolatey goodness!
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Seasonal Spice: Add a sprinkle of cinnamon or pumpkin spice to the brownie batter for a delicious autumn twist.
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Minty Freshness: Mix in peppermint extract in place of some of the vanilla to create a refreshing mint chocolate brownie.
Chef Emma’s Helpful Tips
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If you’re short on time, you can prepare the brownie batter ahead of time and store it covered in the fridge for up to 24 hours before baking. Just remember to bring it to room temperature before spreading it in the pan.
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If you can’t find mini marshmallows, don’t worry! Quartering large marshmallows works perfectly, giving you those beautiful peaks when baked.
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For neat slices, let the brownies cool completely and consider using a sharp knife dipped in warm water to cut through the marshmallow layer.
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Store any leftovers in an airtight container at room temperature for up to 3 days. If you refrigerate them, let them come to room temperature for the best texture.
Nutrition Information per Serving
- Serving Size: 1 brownie
- Calories: 230
- Carbs: 28g
- Sugar: 18g
- Fat: 10g
- Protein: 2g
- Sodium: 120mg
Frequently Asked Questions
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Can I make this ahead? Yes! The brownie base can be made a day in advance and baked just before serving.
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Can I use different ingredients? Absolutely! Feel free to swap out the flour for a gluten-free option or substitute coconut sugar for a healthier take on sweetening.
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How do I store leftovers? Store brownies in an airtight container. They’re best enjoyed within a few days, but they can last up to a week.
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How long does it last? When stored properly, these brownies will stay fresh for about 3-5 days at room temperature!
Wrapping It Up
Marshmallow Brownies are more than just a dessert; they are a wonderful way to bring comfort and joy into your kitchen. Their rich chocolate flavor combined with the airy sweetness of marshmallows provides a nostalgic experience that warms your heart with every bite. Remember to save this Marshmallow Brownies recipe to your baking board so you have it ready for those cozy nights when a sweet treat is just what you need! Happy baking!
Marshmallow Brownies
Ingredients
For the Brownie Base
- ½ cup ½ cup (115 g) unsalted butter, melted
- 1 cup 1 cup (200 g) granulated sugar
- 2 large 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup (50 g) unsweetened cocoa powder
- ½ tsp ½ tsp salt
- ½ cup ½ cup (65 g) all-purpose flour
For the Marshmallow Layer
- 1½ cups 1½–2 cups mini marshmallows, or 12–15 large marshmallows, cut into quarters
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper.
- In a large bowl, whisk the melted butter and granulated sugar together until smooth.
- Add the eggs and vanilla extract, whisking vigorously for about 30–45 seconds.
- Stir in the cocoa powder and salt until smooth.
- Fold in the all-purpose flour, mixing just until combined.
- Spread the brownie batter evenly in the prepared pan.
Baking
- Bake for 20–22 minutes, until edges are set but the center remains soft.
- Remove from oven and sprinkle mini marshmallows on top.
- Return to the oven and bake for an additional 8–12 minutes until marshmallows are puffed and golden.
- Allow to cool completely in the pan before slicing.
