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–+ servings
marshmallow brownies.

Marshmallow Brownies

The Crispy Chef
These marshmallow brownies are a game-changer! Featuring a rich, fudgy brownie base, gooey marshmallow layer, and a smooth chocolate topping, they offer the ultimate texture contrast. Perfect for any occasion, these treats will disappear in minutes!
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 20
Calories 280 kcal

Equipment

  • 9x13 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 9x13-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

For keto, use allulose instead of sugar and almond flour instead of all-purpose.
Vegan version: Use plant butter and aquafaba instead of eggs.
Enhance flavors with add-ins like nuts, caramel, or crushed cookies.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 3gFat: 15gCholesterol: 55mgSodium: 120mgSugar: 28g
Keyword brownies, chocolate dessert, easy baking, homemade brownies, Marshmallow Brownies
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!