Marshmallow Brownies

Marshmallow Brownies

Rich, fudgy chocolate brownies layered with gooey marshmallows for a decadent treat. Soft, chewy, and perfectly chocolatey, these brownies are a fun twist on a classic favorite that’s perfect for dessert or sharing with friends and family.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/3 cup unsweetened cocoa powder

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1 cup mini marshmallows (plus extra for topping, optional)

• Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Mix Wet Ingredients: In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.

3. Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Gently fold until combined, being careful not to overmix.

4. Fold in Marshmallows: Gently fold in 1 cup of mini marshmallows and chocolate chips or nuts if using.

5. Bake: Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted near the center comes out mostly clean (marshmallows may slightly caramelize).

6. Optional Topping: Sprinkle extra marshmallows on top in the last 5 minutes of baking and broil for 1–2 minutes to toast them lightly. Watch carefully to avoid burning.

7. Cool and Serve: Allow brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve warm or at room temperature.

Equipment

• 8×8-inch baking pan

• Mixing bowls (medium and small)

• Whisk and spatula

• Measuring cups and spoons

• Parchment paper (optional)

Timing

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

Serving Size
Makes 9–12 brownies

Marshmallow Brownies

Rich, fudgy chocolate brownies layered with gooey marshmallows for a decadent treat. Soft, chewy, and perfectly chocolatey, these brownies are a fun twist on a classic favorite that’s perfect for dessert or sharing with friends and family.

Print Recipe

Equipment

• 8x8-inch baking pan
• Mixing bowls (medium and small)
• Whisk and spatula
• Measuring cups and spoons
• Parchment paper (optional)

Ingredients

• 1/2 cup 1 stick unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 cup mini marshmallows plus extra for topping, optional
• Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
• Mix Wet Ingredients: In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
• Add Dry Ingredients: Sift in cocoa powder, flour, salt, and baking powder. Gently fold until combined, being careful not to overmix.
• Fold in Marshmallows: Gently fold in 1 cup of mini marshmallows and chocolate chips or nuts if using.
• Bake: Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until a toothpick inserted near the center comes out mostly clean (marshmallows may slightly caramelize).
• Optional Topping: Sprinkle extra marshmallows on top in the last 5 minutes of baking and broil for 1–2 minutes to toast them lightly. Watch carefully to avoid burning.
• Cool and Serve: Allow brownies to cool in the pan for at least 10 minutes before cutting into squares. Serve warm or at room temperature.

Servings: 12 brownies

Frequently Asked Questions (FAQs)

Can I use a different type of chocolate?
Yes. You can use dark, semi-sweet, or milk chocolate chips according to your preference.

Can I make these brownies gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend, keeping the same quantity.

Can I use large marshmallows instead of mini marshmallows?
Yes. Chop large marshmallows into smaller pieces to ensure even distribution throughout the brownies.

Can I add nuts?
Absolutely. Walnuts, pecans, or almonds can be added for extra texture and flavor.

Can I make these ahead of time?
Yes. Bake the brownies and store them in an airtight container at room temperature for 2–3 days.

Can I freeze these brownies?
Yes. Wrap individually or store in an airtight container and freeze for up to 2–3 months. Thaw at room temperature before serving.

Do I have to broil the marshmallows on top?
No. Broiling is optional for a toasted finish, but the brownies will still be delicious without it.

Can I make them dairy-free?
Yes. Use a dairy-free butter substitute and dairy-free chocolate chips.

How do I prevent the marshmallows from melting too much?
Gently fold the marshmallows into the batter and bake at the recommended temperature. For topping marshmallows, add them during the last 5 minutes of baking or briefly broil.

Can I make these brownies fudgier?
Yes. Slightly underbake them or reduce flour by 1–2 tablespoons for extra fudginess.

How To Store Marshmallow Brownies

Room Temperature:
Store cooled brownies in an airtight container for up to 2–3 days. Keep away from heat and direct sunlight to maintain texture.

Refrigerator:
Store in an airtight container for up to 5 days. Bring to room temperature before serving for best flavor.

Freezer:
Wrap individual brownies in plastic wrap or foil, then place in a freezer-safe container or bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.

Serving Tips:
Serve warm for gooey marshmallows or at room temperature for a chewier texture. Pair with ice cream for an indulgent treat.