Go Back
–+ servings
close up shot of Marshmallow Brownies stacked on top of each other on a plate
Print Recipe

Marshmallow Brownies

Enjoy ooey-gooey deliciousness with chocolate marshmallow brownies – a sweet treat everyone will love!
Prep Time15 minutes
Cook Time28 minutes
Chill/Rest Time2 hours 30 minutes
Total Time3 hours 13 minutes
Course: Dessert
Cuisine: American
Keyword: Marshmallow Brownies Recipe
Servings: 15
Calories: 530kcal

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 9x13 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