Marshmallow Brownies are the ultimate comfort dessert that combines two of my favorite treats—rich, fudgy brownies and gooey, toasted marshmallows. I first made these for a cozy movie night with friends, and they disappeared faster than I could say “chocolate!” The contrast between the dense brownie base and pillowy marshmallow layer creates a texture that’s absolutely irresistible. If you’re looking for a dessert that balances decadence with playful nostalgia, these marshmallow-topped squares are about to become your new favorite.
Recipe
Print
Delicious Marshmallow Brownies Recipe
These Delicious Marshmallow Brownies are rich, fudgy, and topped with gooey melted marshmallows and smooth chocolate frosting. This easy chocolatey dessert is perfect for parties, holidays, or whenever you crave an indulgent sweet treat.
- Total Time: 1 hour
- Yield: 16 brownies
Ingredients
For the brownies:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 cups mini marshmallows
For the chocolate frosting:
1/4 cup unsalted butter, softened
2 tablespoons milk
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.
2. In a mixing bowl, combine melted butter and sugar.
3. Add eggs and vanilla extract. Stir until smooth.
4. Whisk in cocoa powder, flour, salt, and baking powder until just combined.
5. Spread batter evenly into prepared pan.
6. Bake for 18–20 minutes until center is set.
7. Remove from oven and immediately sprinkle mini marshmallows evenly over the top.
8. Return to oven for 2–3 minutes until marshmallows puff slightly.
9. Remove and cool completely.
10. In a bowl, beat butter, milk, cocoa powder, powdered sugar, and vanilla until smooth.
11. Spread frosting evenly over cooled marshmallow layer.
12. Allow frosting to set before slicing and serving.
Notes
Do not overbake to keep brownies fudgy.
Cool completely before frosting for clean layers.
Refrigerate briefly for easier slicing.
Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Why You’ll Love These Marshmallow Brownies
Perfect Texture Combination
There’s something magical about the textural contrast in these brownies. The bottom layer has that perfect brownie consistency—slightly crisp edges with a fudgy center that melts in your mouth. Then comes the marshmallow layer, which creates a gooey, stretchy topping that gets slightly toasted for a campfire s’mores effect. I love watching people take their first bite and see their eyes widen with delight! The marshmallows create little pockets of sweetness that complement the rich chocolate base perfectly, making each bite a delightful surprise of textures and flavors.
Simple Yet Impressive
Despite looking like something from a fancy bakery, these marshmallow brownies are surprisingly straightforward to make. The brownie base uses pantry staples you likely already have on hand, and adding the marshmallow layer requires zero special techniques. I’ve made these after long workdays when I needed something sweet but didn’t have the energy for complicated baking. The impressive visual appeal of the swirled or toasted marshmallow top makes these perfect for potlucks, bake sales, or anytime you want to impress without spending hours in the kitchen. They’re my go-to when I need a dessert that looks special but fits into my busy schedule.
Essential Tips & Tricks
Getting the Perfect Brownie Base
The foundation of amazing marshmallow brownies is a properly baked brownie layer. For the fudgiest texture, don’t overmix your batter once the dry ingredients are added—this develops gluten and can make brownies tough. I learned this the hard way after serving brownies that were more like cake than the dense, chocolaty squares I was craving! Another game-changer is checking your brownies early rather than relying solely on the timer. Insert a toothpick about 1 inch from the edge—it should come out with a few moist crumbs. If you wait until a toothpick in the center comes out clean, you’ve gone too far and they’ll be dry. Trust me, slightly underbaked is better than overbaked!
Marshmallow Magic Techniques
Getting that perfect marshmallow layer requires a bit of strategic timing. I prefer adding mini marshmallows during the last 2-3 minutes of baking, then briefly broiling for that golden toasted look—just like the ones in those decadent s’mores roll-ups everyone loves! Keep a close eye during broiling; marshmallows can go from perfectly golden to burnt in seconds (I’ve definitely set off a smoke alarm or two learning this lesson). For a swirled effect instead, add marshmallows when brownies are almost done, then use a knife to create pretty patterns as they melt. Want extra decadence? Try layering marshmallow fluff instead of mini marshmallows for an ultra-gooey, stretchy topping that will have everyone asking for your secret.
Serving Ideas & Creative Variations
Perfect Pairings
These marshmallow brownies are spectacular on their own, but pairing them with the right accompaniments elevates them to dessert perfection. Serve them slightly warm with a scoop of vanilla ice cream for a temperature contrast that makes the chocolate flavors sing. On chilly evenings, I love offering them alongside mugs of hot chocolate for an extra cozy touch—the brownies are perfect for dunking! For summer gatherings, try serving them with fresh berries on the side; the tartness cuts through the sweetness beautifully. If you’re creating a dessert board, these brownies pair wonderfully with these cinnamon sugar soft pretzels for a sweet-salty combination that guests can’t resist.
Flavor Twists & Add-ins
The basic marshmallow brownie is just the beginning—there are countless creative variations to explore! Add a layer of crushed graham crackers between the brownie and marshmallow for a complete s’mores experience. For a mint chocolate version, add a few drops of mint extract to the brownie batter and top with chocolate-mint candies after adding the marshmallows. During fall, I love adding warm spices like cinnamon and nutmeg to the brownie base with a sprinkle of sea salt on the marshmallow top—the sweet-salty-spicy combination is incredible. For coffee lovers, add a tablespoon of espresso powder to the brownie mix to intensify the chocolate flavor while adding subtle coffee notes.
Storage & Troubleshooting Guide
Keeping Them Fresh
Properly stored marshmallow brownies will maintain their delicious quality for several days. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. I like to place sheets of parchment paper between layers to prevent sticking—there’s nothing more disappointing than marshmallow stuck to the bottom of another brownie! For longer storage, these treats freeze surprisingly well. Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. If you want to refresh them, a quick 10-second zap in the microwave brings back that just-baked gooeyness.
Troubleshooting Common Issues
Even experienced bakers encounter challenges with marshmallow brownies. If your marshmallows are disappearing into the brownie instead of forming a distinct layer, your brownie base was likely too hot. Let the brownies cool for 1-2 minutes before adding marshmallows, or try using larger marshmallows which hold their shape better. For brownies that turned out too dry, try adding a tablespoon of mayonnaise to your next batch—this sounds strange but adds moisture without affecting flavor! If your marshmallow layer browns unevenly under the broiler, rotate the pan halfway through or use a kitchen torch for more control. Remember that even “imperfect” marshmallow brownies are still delicious—my family has never turned down even my most experimental batches!
Frequently Asked Questions
Can I use marshmallow fluff instead of mini marshmallows?
Yes! Spread about 1½ cups of marshmallow fluff over the nearly-baked brownies. It creates a smoother, more uniform layer but won’t have those distinct puffy marshmallow shapes.
How do I know when my marshmallow brownies are done baking?
The brownie layer should be set around the edges with a slight jiggle in the center. The marshmallows should be puffed and lightly golden, not browned or burnt.
Can I make marshmallow brownies ahead of time for a party?
Absolutely! Make them up to 2 days ahead and store in an airtight container. For the freshest taste, add the marshmallow layer the day of serving.
Why did my marshmallows burn under the broiler?
Broilers can be extremely hot. Keep the oven door cracked open and watch constantly—marshmallows need only 30-60 seconds to achieve that perfect golden color.
What’s the best chocolate to use in marshmallow brownies?
Use high-quality semi-sweet chocolate (60-70% cacao) for the richest flavor. I prefer chocolate bars over chips as they melt more smoothly in the batter.
Final Thoughts
These marshmallow brownies represent everything I love about baking—simple ingredients transformed into something truly special. The combination of fudgy chocolate and pillowy marshmallow creates a dessert that’s both nostalgic and sophisticated. I’ve watched these treats bring smiles to faces at birthday parties, holiday gatherings, and quiet nights at home. Whether you follow the classic recipe or experiment with your own variations, these marshmallow brownies are sure to become a favorite in your dessert rotation. For more sweet inspiration, check out my Pinterest collection of brownie recipes!