October 21, 2023
Review RecipeMarshmallow Brownies
Enjoy ooey-gooey deliciousness with chocolate marshmallow brownies – a sweet treat everyone will love!
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Marshmallow brownies are a classic dessert that combines the sweet, rich flavor of chocolate and gooey marshmallows for a truly decadent treat. The combination of chocolate and marshmallow gives it an indulgent taste that’s sure to please any sweet tooth.
Marshmallow Brownies Ingredients
The rich chocolate flavor pairs with the sweet and fluffy marshmallows for an unforgettable experience.
With each bite, you will taste the perfect balance of smooth chocolate and fluffy marshmallow, creating an indulgent treat that can’t be matched.
Marshmallow brownies also provide a great texture contrast between the crunchy edges and the soft center of the brownie.
You’ll need:
For The Brownie Base:
- 2 cups of all-purpose flour, spooned and leveled
- ½ cup of unsweetened Dutch cocoa powder
- ½ teaspoon of kosher salt
- 1 cup of salted sweet cream butter, melted
- 2 cups of granulated sugar
- 3 tablespoons of pure vanilla extract
- 4 large eggs, room temperature and beaten
- 4 cups of miniature marshmallows
For The Chocolate Frosting:
- ½ cup of salted sweet cream butter, melted
- ⅓ cup of unsweetened Dutch cocoa powder
- ¼ cup + 2 tablespoons of half and half, room temperature
- 1 tablespoon of pure vanilla extract
- 3⅔ cups of powdered sugar, sifted
Substitutions And Additions
NUTS: You can add chopped nuts to these fudgy brownies to turn them into rocky road brownies.
CHOCOLATE CHIPS: You can also add 1 to 2 cups of milk chocolate or semi-sweet chocolate chips to the brownie batter. Toss the chocolate chips in 1 tablespoon of all-purpose flour before adding to the fudgy chocolate brownie batter.
COCOA POWDER: You can substitute plain unsweetened cocoa powder or even unsweetened dark cocoa powder for Dutch-processed cocoa powder.
How To Make This Marshmallow Brownies Recipe
The delicious, chewy texture of brownies is classic and this brownie recipe is no different. Once you add the marshmallows and frosting, they will be over-the-top delicious.
STEP ONE: Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper. Be sure to leave about an inch of parchment paper above the edges overhanging. Lightly spray the parchment paper with nonstick cooking spray.
OUR RECIPE DEVELOPER SAYS
The overhanging parchment paper will help you to lift out the entire rectangle of brownies so that you can cut them into small squares easier.
STEP TWO: Add the flour, unsweetened cocoa powder, and salt to a medium bowl. Whisk to combine.
STEP THREE: Add the melted butter, granulated sugar, and vanilla extract to a large mixing bowl. Whisk to combine.
STEP FOUR: Whisk in the beaten eggs.
STEP FIVE: Stir the flour mixture into the wet ingredients. Stir just until incorporated. Be sure not to overmix.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.
STEP SIX: Evenly spread the brownie batter in the prepared baking dish. Bake for 25 to 28 minutes, or until a toothpick inserted comes away somewhat clean with just a few crumbs.
PRO TIP:
It is important not to overbake the brownies, or they will come out of the oven dense and tough.
STEP SEVEN: Remove the brownies from the oven. Evenly sprinkle the miniature marshmallows over the top of the brownie layer.
STEP EIGHT: Add the melted butter, unsweetened cocoa powder, half and half, and vanilla to a medium-sized mixing bowl. Whisk until smooth.
STEP NINE: Add the sifted powdered sugar 1 cup at a time, whisking well after each addition until smooth. Evenly spread the chocolate buttercream frosting over top of the marshmallow layer. Cover and chill in the refrigerator for 2 hours.
STEP TEN: Just before serving, lift the brownies out of the pan using the parchment paper. Slice the brownies with a sharp knife into 3 slices x 5 slices (15 slices).
How To Serve
Marshmallow brownies are a delicious treat and can be served in a variety of ways.
Although they can easily be enjoyed on their own, for a more decadent dessert, pair them with vanilla ice cream, caramel sauce, hot fudge sauce, or whipped cream.
To complete your marshmallow brownie experience, don’t forget to have a glass of milk!
Check out our coconut brownies and caramel brownies for more of our favorite brownie recipes.
MORE BROWNIE RECIPES
Storage
We’ve got you covered with some handy tips to make the most of your delightful creation.
MAKE AHEAD: If you want to plan ahead for a special occasion or simply have some ready-made treats on hand, you can definitely make these marshmallow brownies ahead of time.
Once they’ve cooled completely, cut them into individual squares and place them in an airtight container, layering parchment paper between each piece to prevent sticking. Store them at room temperature for up to 3 to 4 days.
IN THE FRIDGE: Store any leftover mallow brownie bars in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze these homemade brownies for up to 3 months. Allow the brownies to thaw overnight in the refrigerator before serving.
No matter how you choose to enjoy them, marshmallow brownies will satisfy any sweet tooth. Featuring a fudgy texture, and a gooey marshmallow layer on top of the brownies, plus a delicious chocolate frosting, these brownies are sure to be a hit!
Frequently Asked Questions
Can I freeze these brownies?
This easy brownie recipe can be kept in the freezer for up to three months.
Do I have to store these brownies in the fridge?
These gooey chocolate brownies are best kept in the fridge for 5 days stored in a sealed container.
Can I use a boxed brownie mix for this chewy brownie recipe?
To make this recipe even easier, you could use boxed brownie mix instead of making the brownie layer homemade.
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Marshmallow Brownies
Enjoy ooey-gooey deliciousness with chocolate marshmallow brownies – a sweet treat everyone will love!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 3 hours 13 minutes
Servings 15
Ingredients
Brownie Base
- 2 cups all-purpose flour, spooned and leveled
- ½ cup unsweetened Dutch cocoa powder
- ½ teaspoon kosher salt
- 1 cup salted sweet cream butter, melted
- 2 cups granulated sugar
- 3 tablespoons pure vanilla extract
- 4 large eggs, room temperature and beaten
- 4 cups miniature marshmallows
Chocolate Frosting
- ½ cup salted sweet cream butter, melted
- ⅓ cup unsweetened Dutch cocoa powder
- ¼ cup half and half, room temperature
- 2 tablespoons half and half, room temperature
- 1 tablespoon pure vanilla extract
- 3⅔ cups powdered sugar, sifted
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper. Be sure to leave about an inch of parchment paper above the edges that you can use to lift the brownies out of the pan before slicing. Lightly spray the parchment paper with nonstick cooking spray.
- Add the flour, unsweetened cocoa powder, and salt to a medium size mixing bowl. Whisk to combine.
- Add the melted butter, granulated sugar, and vanilla extract to a large mixing bowl. Whisk to combine.
- Whisk in the beaten eggs.
- Stir in the flour mixture. Stir just until incorporated. (Be sure not to overmix)
- Evenly spread the brownie batter in the prepared baking dish. Bake for 25 to 28 minutes, or until a toothpick inserted comes away somewhat clean with just a few crumbs.
- Remove the brownies from the oven. Evenly sprinkle the miniature marshmallows over the top of the brownies.
- Add the melted butter, unsweetened cocoa powder, half and half, and vanilla to a medium-sized mixing bowl. Whisk until smooth.
- Add the sifted powdered sugar 1 cup at a time, whisking well after each addition until smooth. Evenly spread the frosting over the marshmallow layer. Cover and chill in the refrigerator for 2 hours.
- Just before serving, lift the brownies out of the pan using the parchment paper. Slice the brownies 3 slices x 5 slices = 15 slices.
Notes
- The overhanging parchment paper will help you to lift out the entire rectangle of brownies so that you can cut them into small squares easier.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.
- It is important not to overbake the brownies, or they will come out of the oven dense and tough.
Nutrition
Calories: 530kcal | Carbohydrates: 83g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 259mg | Potassium: 129mg | Fiber: 2g | Sugar: 64g | Vitamin A: 661IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg
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