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Marshmallow brownies are a combination of a fudge brownie, gooey marshmallow and chocolate frosting, guaranteed to satisfy any chocolate craving.
Why You’ll Love This Recipe
Chocolate and marshmallow is pretty much one of the best combos ever. One of my favorite childhood treats was to get a bowl of vanilla ice cream, cover it with chocolate syrup, and then add in a handful of marshmallows. Heaven in a bowl. These brownies remind me of that favorite childhood treat
These brownies are made with a fudgy brownie base that is topped with marshmallow and then covered with a delicious chocolate frosting. Layers of yummy goodness that will quickly become a favorite dessert.
Ingredients Needed
- Butter. I use salted butter, if using unsalted add in a bit more salt.
- Sugar. For this recipe we are using granulated sugar
- Cocoa Powder. Use unsweetened cocoa powder.
- Eggs
- Flour. I always use unbleached all purpose flour
- Salt
- Vanilla extract.
- Mini Marshmallows
Chocolate Frosting Ingredients
- Powdered Sugar
- Cocoa Powder. Unsweetened cocoa powder.
- Milk. I like to use whole milk or even whipping cream for a richer frosting.
- Butter. I use salted butter, if using unsalted, add a pinch or so of salt.
- Vanilla extract
How to Make Marshmallow Brownies
- Cream butter with sugar and cocoa.
- Add eggs one at a time and beat after each one.
- Mix in flour, salt, vanilla
- Spread brownie batter into bottom of greased prepared pan (9 x 13″).
- Cook at 350 F for 20-25 minutes.
- Remove pan from oven and cover with marshmallows.
- Put back in oven for 3 minutes or until marshmallows puff up and begin to melt. Don’t let them brown.
- Remove from oven and allow to cool before frosting.
Brownie Frosting
- Mix together all the frosting ingredients.
- Spread frosting over top of the marshmallow topping.
Tips and Tricks
- Line your 9 x 13 pan with parchment paper to make it easier to remove brownies from pan.
- Don’t overbake your brownies. You want them soft and fudgy.
How to Cut Marshmallow Brownies
Because of the warm marshmallow layer, they can be tricky to cut. They are more difficult to cut when they are warm but they are so yummy warm! So if you don’t care what they look like, just grab a serrated knife and cut into them right out of the oven. They will taste like heaven, but they won’t be very pretty. If you would like a nice clean cut, refrigerate them first and then cut. You can serve them chilled or room temperature.
Frequently Asked Questions
What is the best way to store marshmallow brownies?
They can be kept at room temperature for up to 3 days but they will last a few days longer if kept in the refrigerator. Eat them chilled or at room temperature. frozen in an airtight container for up to 3 months.
To freeze them: Place sliced brownies on a cookie sheet and freeze. Once they are frozen, put them into a freezer safe zippered storage bag or airtight container and freeze for 2-3 months..
Can I use a boxed brownie mix?
If you want to skip making the brownie part from scratch you can definitely use a brownie mix. Make sure it is one that is for a 9 x 13″ pan. Follow the directions on the back of the box. Pull the brownies out of the oven 5 minutes before the end of the cook time to add the marshmallow layer.
What Can You Put on Top of Brownies?
Peppermint Brownies. During the holidays I like to dress them up and use peppermint extract instead of vanilla and sprinkle the top of the frosting with crushed candy cane. You could also use peppermint flavored marshmallows if you can find them.
Peanut Butter Brownies. Drizzle some melted peanut butter over the top of the marshmallow layer before adding the frosting.
S’mores Brownies. Sprinkle the top of the marshmallow layer with some crushed graham crackers or graham cracker crumbs.
Candy Bar Brownies. Cut up your favorite candy bar and add sprinkle over the top of the frosting layer.
Rocky Road Brownies. Add chopped nuts to the brownie layer, or sprinkle them on top of the marshmallow layer or add them to the top of the frosting.
If you love these marshmallow brownies, check out some of my other favorite brownie recipes:
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Marshmallow Brownies
Ingredients
Marshmallow Brownies
- 1 cup butter salted
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 4 eggs
- 1 1/2 cups flour unbleached all purpose
- 1/4 tsp salt
- 2 tsp vanilla extract
- 5 cups mini marshmallows
Frosting
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/3 cup milk I use 2 percent
- 1/2 cup butter salted
- 1 tsp vanilla extract
Instructions
Marshmallow Brownies
- In a bowl, cream butter with sugar and cocoa. Use a stand mixer with the paddle attachment or an electric hand mixer.
- Add eggs one at a time and beat after each one.
- Add flour, salt, vanilla and mix together
- Spread batter into bottom of greased 9 x 13 pan.
- Cook at 350 F for 20-25 minutes.
- Remove from oven and cover with marshmallows.
- Put back in oven for 3 minutes or until marshmallows puff up and begin to melt. Don’t let them brown.
- Remove from oven and allow to cool before frosting.
Frosting
- Mix all frosting ingredients together and spread over cake.
Tips & Notes:
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Nutrition Facts:
Susan says
Well try next time I bake… just made Hershey syrup Brownies home made..
Melissa says
I was in the mood for chocolate this week, and my 4 year old wanted marshmallows. I found this recipe and it seemed to have what we both wanted, so we gave it a try. My son had fun helping me make it. It’s a very easy recipe. It is also amazingly delicious. It’s probably the yummiest brownie recipe I’ve made. It’s rich, fudgey and delicious. We will definitely make this again.
Esther Botelho says
I made these all the time for my kids and now make them for my grands. I use full size marshmallows cut in half and placed cut side down on top before I do a pour over icing, this way they are just a little easier to cut.
Bridget says
This is a fantastic recipe. My family loved the combination of chocolate with marshmallows. Really excellent. I was wondering what type of cocoa you like to use. I used Hershey’s, but I know some recipes call for Dutch processed. I’m not sure how much the flavor changes with the different cocoas available. Thank you! Bridget Marie
Leigh Anne says
I usually have Dutch processed on hand but have also used Hershey’s and both work fine – so glad you enjoyed the recipe!