Fall in Love with Marshmallow Brownies
There’s something magical about the combination of chocolate and marshmallows. It takes me back to summer nights around the campfire, roasting marshmallows until they turned golden and gooey. These Marshmallow Brownies capture that same nostalgic magic but elevate it to a whole new level. Imagine the fudgiest, most decadent brownie you’ve ever had, topped with billowing clouds of toasted marshmallows and swirled with even more chocolate goodness.
I stumbled upon this recipe when trying to recreate a childhood favorite—those chocolate-covered marshmallow cookies my grandmother used to buy. But being the overachiever I am, I didn’t just want to recreate; I wanted to improve. The result was these outrageous Marshmallow Brownies that have become the most requested dessert at every family gathering. When I walk through the door with a pan of these beauties, I’m immediately swarmed by eager hands reaching for the first piece.
Looking at these brownies is almost as satisfying as eating them. Each square features a dark, fudgy base with perfectly toasted marshmallows creating puffy white pillows on top. The marshmallows develop a light golden crust while staying impossibly soft and stretchy inside. When you pull a piece away from the pan, strings of melted marshmallow follow—it’s absolute dessert theater.
What Makes These Marshmallow Brownies Special
Unlike ordinary brownies that rely solely on chocolate for impact, these Marshmallow Brownies deliver a multi-dimensional experience. The base brownie is intensely chocolatey with that coveted fudgy-dense texture that brownie lovers crave. Then comes the marshmallow layer—not just scattered on top, but baked just long enough to puff up and develop a thin, crackling crust while the inside becomes soft and gooey.
The beauty of this recipe is its simplicity. You’ll only need basic pantry ingredients, and the technique is straightforward enough for beginning bakers while still impressing even the most discerning dessert critics. Plus, these brownies are incredibly forgiving—even if your marshmallows toast a bit more than intended, they’ll still taste amazing.
Complete Ingredients for Marshmallow Brownies
For the Brownie Base:
• 3/4 cup (170g) unsalted butter
• 1 1/2 cups (255g) semi-sweet chocolate chips
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (94g) all-purpose flour
• 1/4 teaspoon salt
For the Marshmallow Topping:
• 3 cups mini marshmallows
• 1 cup marshmallow creme (optional swirl)
• 1/2 cup semi-sweet chocolate chips for drizzling
Step-by-Step Marshmallow Brownies Instructions
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal. Spray lightly with non-stick cooking spray.
In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. You can also do this in a double boiler if you prefer. Let the mixture cool slightly—you don’t want to scramble your eggs.
Whisk the sugar into the chocolate mixture until combined. Add the eggs one at a time, whisking vigorously after each addition. The batter should become glossy and smooth. Stir in the vanilla extract.
Gently fold in the flour and salt until just combined—don’t overmix, or your brownies will be tough. Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 20-25 minutes, until the brownies are set but still slightly underdone in the center. A toothpick should come out with moist crumbs attached.
Remove from the oven and immediately sprinkle the mini marshmallows evenly over the hot brownies. Return to the oven for 3-5 minutes, until the marshmallows puff up and turn lightly golden. Watch carefully—they can go from perfect to burnt quickly!
If using marshmallow creme, drop spoonfuls over the toasted marshmallows and use a knife to swirl it through. Melt the remaining chocolate chips and drizzle over the top for extra decadence.
Let the brownies cool completely in the pan before cutting—this is crucial for clean slices. For the cleanest cuts, refrigerate for an hour before slicing.
Marshmallow Brownies Nutritional Information
Per brownie (1/16 of pan): Approximately 285 calories, 14g fat, 40g carbohydrates, 3g protein, 85mg sodium.
Presentation Tips for Marshmallow Brownies
These Marshmallow Brownies are absolutely stunning when presented. The puffy white marshmallow tops with their golden toasted edges create incredible visual appeal. Stack them on a rustic wooden board for a casual presentation, or arrange them on a tiered dessert stand for more formal occasions. The chocolate drizzle adds a professional touch that makes them look bakery-worthy.
Perfect Beverage Pairings
These rich, sweet Marshmallow Brownies pair wonderfully with cold milk—a classic combination that never fails. For coffee lovers, a shot of espresso provides perfect balance. Hot chocolate (perhaps with marshmallows on top!) creates a double marshmallow experience. For adults, try a rich chocolate stout or a glass of raspberry dessert wine.
Marshmallow Brownie Variations
Transform these into S’mores Brownies by adding crushed graham crackers between the brownie and marshmallow layers. For peppermint lovers, add crushed candy canes during the holidays. Stir 1/2 cup peanut butter chips into the brownie batter for a salty-sweet twist. Or go tropical by sprinkling toasted coconut over the marshmallows before the final bake.
Expert Tips for Perfect Marshmallow Brownies
The biggest mistake people make with Marshmallow Brownies is cutting them while still warm. I know the temptation is overwhelming when those gooey marshmallows are calling your name, but patience pays off. Warm marshmallow is sticky and will make a mess of your beautiful brownies. Let them cool completely—or even refrigerate them—for clean, gorgeous squares.
My secret tip? Use fresh marshmallows, not ones that have been sitting in your pantry for months. Fresh marshmallows puff up better and have superior texture. These brownies are best eaten within 2-3 days but can be stored at room temperature in an airtight container.