Satisfy your sweet tooth with our irresistible Marshmallow Brownies. Sink your teeth into a fudgy chocolate base topped with a layer of fluffy marshmallows and chocolate frosting. Rich and decadent, this 3 layered dessert cooks in less than 30 minutes.
Fudgy Marshmallow Brownies
Marshmallow Brownies are the ultimate indulgence, combining a fudgy chocolate base that melts in your mouth with a heavenly layer of fluffy marshmallows and a delectable chocolate frosting.
Versatile and crowd-pleasing, these Marshmallow Brownies are perfect for any occasion, whether it’s a casual get-together, a festive celebration, or simply a cozy night in. They bring joy to birthday parties, potlucks, and family gatherings, leaving everyone craving more.
Not only are these brownies a mouthwatering treat, but they are also a breeze to make at home. With just a few simple ingredients and easy steps, you can enjoy the satisfaction of creating a homemade dessert that will impress your loved ones.
Why We Love Chocolate Marshmallow Brownies
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Brownies topped with marshmallows are soft, moist, and gooey in the middle.
- Brownies are chewy around the edges, fudgy in the center and full of chocolate flavor.
- Perfect for parties, dessert platters, potlucks, and holiday gatherings.
Marshmallow Brownies Ingredients
- All-purpose flour
- Unsweetened Dutch cocoa powder
- Kosher salt
- Salted sweet cream butter
- Granulated sugar
- Pure vanilla extract
- Eggs
- Miniature marshmallows
- Half and half
- Powdered sugar
Substitutions and Additions
- Make With More Chocolate: Feel free to add 1-2 cups of milk chocolate chips or semi sweet chocolate chips to the brownie batter to make these treats even more chocolatey. Toss the chocolate chips in 1 tablespoon of all-purpose flour before adding to the brownie batter.
- Pick Your Cocoa Powder: You can substitute plain unsweetened cocoa powder or even unsweetened dark cocoa powder for Dutch cocoa powder if you prefer.
- Create Some Crunch: You can add some chopped pecans, walnuts or almonds to your batter for an extra bit of crunch.
Recommended Tools
- 9×13 baking dish
- Parchment paper
- Nonstick cooking spray
- Whisk
How to Make Marshmallow Brownies
- Make The Flour Mixture: Combine the flour, unsweetened cocoa powder, and salt.
- Bake The Batter: combine the melted butter, granulated sugar, and vanilla extract. Whisk in the beaten eggs and then stir in the flour mixture. Spread the brownie batter in the baking dish and bake for at 350 degrees Fahrenheit for 25-28 minutes.
- Form The Frosting: Combine the melted butter, unsweetened cocoa powder, half and half, and vanilla. Add the sifted powdered sugar, 1 cup at a time, whisking in between until smooth.
- Assemble: Sprinkle the mini marshmallows over the top of the baked brownies. Spread the frosting over the marshmallow layer. Cover and chill in the refrigerator for 2 hours.
- Slice And Serve: Just before serving, lift the brownies out of the pan and cut into 15 slices. Enjoy!
Tips For Making The Best Marshmallow Brownies
- Make sure to leave about an inch of parchment paper above the edges so that you can lift out the entire rectangle of brownies and easily cut them into small squares.
- 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; they will come out of the oven dense and tough.
- The brownies are done baking when a toothpick inserted comes away somewhat clean with just a few crumbs.
How to Store Marshmallow Brownies
- To Store: Store any leftovers covered in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the marshmallow brownies for up to 3 months. Allow the brownies to thaw overnight in the refrigerator before serving.
More Easy Brownie Recipes
More Easy Dessert recipes
- Buster Bar
- Zucchini Brownies
- Birthday Cake Pops
- Reese’s Peanut Butter Cup Pie
- Starbucks Cake Pops
- Rolo Cookies
- Rainbow Sheet Cake
- French Silk Brownies
- Brownie Bites
Marshmallow Brownies
Serves — 15
Prep Time 15 minutes
Cook Time 28 minutes
Rest and Chill Time 2 hours 30 minutes
Total Time 3 hours 13 minutes
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 + 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 25-28 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.
Jenn’s Notes
Storage:
- To Store: Store any leftovers covered in an airtight container the refrigerator for up to 5 days.
- To Freeze: You can freeze the marshmallow brownies for up to 3 months. Allow the brownies to thaw overnight in the refrigerator before serving.
- Make sure to leave about an inch of parchment paper above the edges so that you can lift out the entire rectangle of brownies and easily cut them into small squares.
- 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.
- The brownies are done baking when a toothpick inserted comes away somewhat clean with just a few crumbs.
Nutrition Info
Calories: 526kcal | Carbohydrates: 83g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 256mg | Potassium: 124mg | Fiber: 2g | Sugar: 64g | Vitamin A: 645IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 2mg
