Just made these marshmallow brownies yesterday and omg they didn’t even last till dinner! There’s something magical about how the marshmallows get all gooey and create these pockets of sweet vanilla fluffiness against the rich chocolate. What makes these marshmallow brownies different from regular ones is the incredible texture contrast – you get that dense fudgy brownie base with the pillowy marshmallow layer and then a smooth chocolate topping that ties everything together. Seriously addictive stuff. Stick around to learn my game-changing trick for getting the marshmallows perfectly swirled without burning!
Why These Marshmallow Brownies Will Become Your New Obsession
Been trying to nail marshmallow desserts for years but they always burned or disappeared into nothing? This recipe fixes all that.
Made these marshmallow brownies for my daughter’s soccer team last month. Was super nervous cause those 12-year-olds are brutal critics! But they demolished the entire batch and even the coach asked for the recipe.
Love that you can adapt these to whatever mood you’re in. Want them extra chocolatey? Add some cocoa nibs. Craving something nutty? Throw in some toasted pecans. These marshmallow brownies work for fancy dinner parties or just midnight snacking straight from the pan (don’t judge, we’ve all been there).
Let’s get baking!
What You’ll Need
For the Brownie Base:
- 1 cup butter – salted works fine, just reduce added salt if using
- 2 cups sugar – regular granulated, but dark brown sugar works for a deeper flavor
- 4 large eggs – bring to room temp for better mixing
- 2 tsp vanilla extract – the real stuff makes a difference here
- 1 cup all-purpose flour – measure by spooning into cups, not scooping
- 3/4 cup unsweetened cocoa powder – the darker the better for rich marshmallow brownies
- 1/2 tsp salt – kosher salt gives better flavor distribution
- 1/2 tsp espresso powder – optional but enhances chocolate flavor without tasting like coffee
For the Marshmallow Layer:
- 2 1/2 cups mini marshmallows – minis melt better than jumbo ones
- 1/3 cup white chocolate chips – creates amazing creaminess with the marshmallows
For the Chocolate Top:
- 1 cup semi-sweet chocolate chips – or mix of milk and dark if you prefer
- 1/4 cup heavy cream – makes a softer ganache than using just butter
- 2 tbsp butter – for shine and richness
For keto version, use allulose instead of sugar and almond flour instead of all-purpose. Vegan friends can use plant butter and aquafaba instead of eggs.
How to Make Amazing Marshmallow Brownies
Step 1: Get Everything Ready
Heat oven to 350°F. Line 9×13 pan with parchment paper with extra hanging over sides. Spray lightly with cooking spray. Gather all ingredients so you’re not scrambling later.
Step 2: Create the Brownie Base
Melt butter in large microwave-safe bowl (about 1 minute). Stir in sugar until grainy but well mixed. Let cool for couple mins so it won’t scramble eggs. Add eggs one at a time, mixing well after each. Add vanilla and mix.
In separate bowl, whisk flour, cocoa powder, salt and espresso powder if using. Add dry mix to wet ingredients and fold together just until no dry spots remain. Batter should be thick and glossy. Don’t overmix or your marshmallow brownies will be tough!
Step 3: First Bake
Spread batter evenly in prepared pan. Bake for exactly 25 minutes. Brownies won’t be completely done – that’s what you want! Center should be set but still slightly soft. If you overbake now, final marshmallow brownies will be dry.
Step 4: Marshmallow Magic
Take pan out and immediately scatter marshmallows evenly over hot surface. Sprinkle white chocolate chips between marshmallows. The residual heat starts softening everything.
Step 5: Melt and Swirl
Return to oven for just 2-3 minutes until marshmallows puff up but aren’t browned. Watch carefully! This is crucial for perfect marshmallow brownies. Remove from oven and use butter knife to gently swirl marshmallows, creating pretty patterns but not completely mixing them in.
Step 6: Make Chocolate Topping
While marshmallow layer is cooling slightly, combine chocolate chips, cream and butter in microwave-safe bowl. Microwave in 20-second bursts, stirring between each until smooth and shiny. Don’t overheat!
Step 7: Add Finishing Touch
Pour warm chocolate mixture over marshmallow layer. Tilt pan to spread evenly or use offset spatula for gentle spreading. Don’t press hard or you’ll squish marshmallow pockets.
Step 8: Cool and Slice
Let marshmallow brownies cool at room temp for 1 hour, then refrigerate for 30-45 mins for cleaner cuts. Use sharp knife dipped in hot water and wiped dry between slices. Cut into 20 squares for perfect portions.
Epic Marshmallow Brownies Variations
Salted Caramel Marshmallow Brownies
Drizzle 1/3 cup of warmed caramel sauce over brownie layer before adding marshmallows. Sprinkle flaky sea salt on top of finished marshmallow brownies. The sweet-salty combo is insanely good with the chocolate and marshmallow. For other amazing caramel desserts, check out my Cream Cheese Brownies that feature a caramel drizzle.
Cookie Dough Marshmallow Brownies
Press small balls of edible cookie dough (the safe-to-eat kind with heat-treated flour) between marshmallows before the second bake. Creates amazing texture contrast with the marshmallow brownies and double dessert vibes.
Peppermint Marshmallow Brownies
Add 1/4 tsp peppermint extract to the brownie batter and crushed candy canes on top of the chocolate layer. Perfect holiday version of marshmallow brownies! The cool mint with warm chocolate and fluffy marshmallow is killer.
Nutella Swirl Marshmallow Brownies
Warm 1/3 cup Nutella and dollop over marshmallow layer, then swirl together with knife before adding chocolate topping. The hazelnut flavor takes these marshmallow brownies to another level.
Birthday Cake Marshmallow Brownies
Add 1/3 cup rainbow sprinkles to brownie batter and more on top of chocolate layer. Use vanilla marshmallows if you can find them. These festive marshmallow brownies are perfect for celebrations! Speaking of celebrations, my Oreo Cheesecake Bars are another crowd-pleaser.
Marshmallow Brownies
Equipment
- 9×13 baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Microwave-safe bowl
- Oven
Ingredients
For the Brownie Base:
- 1 cup butter salted, reduce added salt if using
- 2 cups sugar granulated or dark brown for deeper flavor
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt kosher salt recommended
- 1/2 tsp espresso powder optional, enhances chocolate flavor
For the Marshmallow Layer:
- 2 1/2 cups mini marshmallows
- 1/3 cup white chocolate chips
For the Chocolate Top:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tbsp butter
Instructions
- Preheat Oven & Prepare Pan – Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang. Lightly spray with cooking spray.
- Make Brownie Batter – Melt butter in a microwave-safe bowl. Stir in sugar until well mixed. Let cool slightly. Add eggs one at a time, mixing well after each. Stir in vanilla.
- Combine Dry Ingredients – In another bowl, whisk together flour, cocoa powder, salt, and espresso powder. Fold dry ingredients into wet mixture until combined.
- First Bake – Spread batter into prepared pan. Bake for 25 minutes, until the center is set but slightly soft.
- Add Marshmallow Layer – Remove brownies from oven. Sprinkle mini marshmallows and white chocolate chips evenly over the hot surface.
- Melt & Swirl Marshmallows – Return to oven for 2-3 minutes, until marshmallows puff up. Remove and use a butter knife to gently swirl.
- Prepare Chocolate Topping – In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 20-second bursts, stirring until smooth.
- Top & Cool – Pour chocolate topping over marshmallow layer. Tilt pan to spread evenly. Let brownies cool at room temperature for 1 hour, then refrigerate for 30-45 minutes before slicing.
- Slice & Serve – Use a sharp knife dipped in hot water to cut into 20 squares.
Notes
Nutrition
Frequently Asked Questions
What is a Mississippi brownie?
Mississippi brownies are cousins to these marshmallow brownies but with key differences. They typically feature a brownie base topped with marshmallows and a chocolate-pecan frosting, inspired by Mississippi mud pie. The mud pie reference comes from the dessert’s resemblance to the muddy banks of the Mississippi River. My marshmallow brownies focus more on getting that perfect swirl effect and lighter texture. If you love these layered treats, you should definitely try my Tiramisu Brownies for another amazing flavor combo.
Can you use marshmallows instead of marshmallow fluff for fudge?
Absolutely! Regular marshmallows work great instead of marshmallow fluff in fudge recipes and in these marshmallow brownies too. The main difference is texture – marshmallows contain gelatin while fluff doesn’t. When substituting, use about 7 ounces of marshmallows for every cup of fluff and add a bit more butter to help with melting. In these marshmallow brownies, mini marshmallows are actually better than fluff because they create those awesome pockets of gooeyness rather than just a uniform layer.
What is the best thing to add to brownies?
Marshmallows are definitely top-tier brownie add-ins! But there are lots of amazing options depending on what you’re craving. Some favorites besides marshmallows include: cream cheese swirls, caramel chunks, peanut butter cups, Oreo pieces, or espresso powder for enhancing chocolate flavor. What makes marshmallows special in marshmallow brownies is how they create distinct texture contrast. For another amazing brownie variation, check out my Heavenly Hash Brownies Recipe which combines several complementary flavors.
Can you mix chocolate with marshmallows?
100% yes! Chocolate and marshmallows are basically soulmates – that’s why marshmallow brownies taste so incredible! The key to successfully mixing them is temperature control. In this recipe, we add marshmallows at just the right moment so they get soft and gooey without completely melting away. This magical combo is why s’mores, rocky road ice cream, and hot chocolate with marshmallows are so popular. For another amazing chocolate treat, you might love my Twix Ice Cream Bars.
Will melted marshmallows harden?
Melted marshmallows will firm up as they cool, but in these marshmallow brownies, we prevent them from getting too hard or rubbery. The trick is adding the chocolate topping while the marshmallows are still slightly warm, which creates a softer, more pleasant texture. If marshmallows are overheated or baked too long, they can become tough and chewy, which is why the timing in this marshmallow brownies recipe matters so much. The residual heat from the brownies is enough to soften them without making them stringy.
The Story Behind These Marshmallow Brownies
Started making these marshmallow brownies when my best friend was going through chemo last year. She couldn’t handle strong flavors but needed calorie-dense foods. These became her favorite treat – the soft marshmallow parts were gentle on her sensitive mouth but still gave her energy.
What I love most about marshmallow brownies is how they bring together simple ingredients but create something that feels special. They’ve become my signature dessert at family gatherings – my nieces and nephews literally cheer when they see me walk in with the pan.
Hope these marshmallow brownies bring a little joy to your kitchen! Would love to see your creations if you make them – tag me on Insta or Facebook!
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