These thick, fudgy Marshmallow Brownies are topped with a gooey layer of melted marshmallows and chocolate chips that creates the most incredible swirl. I first made these on a rainy afternoon when I had a bag of mini marshmallows sitting in the pantry, and they've been a go-to ever since. The brownie base bakes up rich and chocolatey, and the marshmallow topping gets all golden and stretchy in the oven.
If you love chocolatey treats, you'll also want to try these S'mores Brownie Cupcakes or these Brownie Ice Cream Sandwiches for your next dessert craving.
Why You'll Love This Marshmallow Brownies
This Marshmallow Brownies is easy to make with simple ingredients you probably already have in your pantry. The brownie batter comes together in one saucepan, so there's less cleanup. The texture is perfectly fudgy without being underbaked, and the marshmallow topping adds a fun twist that makes these feel special. They're great for potlucks, bake sales, or just when you want something sweet and comforting. The combination of chocolate and marshmallow is classic, and these brownies deliver that flavor in every bite.
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Marshmallow Brownies Ingredients
Here's everything for these gooey chocolate marshmallow brownies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Melted butter creates the rich, fudgy texture and helps the brownies stay moist. Using unsalted lets you control the saltiness.
- Cocoa powder: This gives the brownies their deep chocolate flavor. The amount here creates an intensely chocolatey base that pairs perfectly with the sweet toppings.
- Granulated sugar: Sweetens the brownies and helps create that shiny, crackly top when it bakes.
- Vanilla extract: Enhances the chocolate flavor and adds warmth to the overall taste.
- Salt: Balances the sweetness and makes the chocolate taste richer and more complex.
- Large eggs: Bind everything together and add structure. They also contribute to the fudgy texture.
- All-purpose flour: Gives the brownies just enough structure to hold together without making them cakey.
- Mini marshmallows: These melt into a gooey, sweet topping that's the signature of Mississippi mud brownies. Mini marshmallows melt more evenly than large ones.
- Milk chocolate chips: Add another layer of chocolate richness and help create that swirled, glossy topping.
How to Make Marshmallow Brownies
These easy dessert Marshmallow Brownies come together in one saucepan and one bowl.
Preheat oven: Preheat your oven to 325°F (163°C) and line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
Melt the butter: In a medium saucepan, melt the butter over medium-low heat, stirring slowly so it doesn't brown. Once melted, remove from heat.
Mix cocoa and sugar: Stir the cocoa powder and sugar into the melted butter until well combined. The mixture will look grainy and thick, and that's exactly right.
Add vanilla and salt: Stir in the vanilla and salt, mixing for about 1 minute to let most of the heat escape. Touch the outside of the pan-it should feel warm but not hot.
Whisk in eggs: Add the eggs one at a time, whisking well after each addition until the batter looks smooth and glossy.
Stir in flour: Add the flour and mix thoroughly for at least 50 strokes. This develops the fudgy texture and makes sure there are no flour pockets.
Bake: Pour the thick batter into your prepared pan and spread it evenly with a spatula. Bake for 25 to 29 minutes, until the top looks dry and shiny. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
Add toppings: The moment you pull the brownies from the oven, sprinkle the mini marshmallows and chocolate chips evenly over the top. Turn off the oven, then return the pan for exactly 5 minutes to melt everything.
Spread the topping: Once melted, use a spatula to gently swirl and spread the gooey marshmallow and chocolate mixture over the brownies. It'll look marbled and beautiful.
Cool completely: Let the brownies cool in the pan before slicing. This helps the marshmallow topping set and makes cutting much easier.
Substitutions and Variations
Cocoa powder: You can use Dutch-process cocoa for a deeper, smoother chocolate flavor, though natural cocoa works beautifully too.
Butter: Substitute with coconut oil for a dairy-free version, though the flavor will be slightly different.
Marshmallows: Regular-sized marshmallows work if you cut them in half first. You can also try flavored marshmallows like vanilla or strawberry for a twist.
Chocolate chips: Swap milk chocolate for dark chocolate chips if you prefer less sweetness, or try a mix of both.
Add-ins: Fold in chopped nuts like pecans or walnuts before baking, or sprinkle crushed graham crackers on top with the marshmallows for extra s'mores vibes.
Equipment For Marshmallow Brownies
- 8-inch square baking dish: The perfect size for thick, fudgy brownie dessert bars.
- Parchment paper: Makes removal and cleanup so much easier.
- Medium saucepan: For melting the butter and mixing the batter.
- Whisk: Helps blend the eggs smoothly into the batter.
- Spatula: Essential for spreading the batter and swirling the marshmallow topping.
Storage Tips
Store leftover Marshmallow Brownies in an airtight container at room temperature for up to 3 days. The marshmallow topping stays soft and gooey. For longer storage, refrigerate them for up to a week, though the texture firms up a bit when cold. You can freeze these brownies for up to 2 months wrap individual squares in plastic wrap, then place in a freezer bag. Thaw at room temperature for about an hour before serving.
Serving Suggestions
Serve these warm with a scoop of vanilla ice cream melting into the gooey marshmallow topping. They're also amazing alongside a mug of hot coffee or hot chocolate. For a fun dessert board, cut them into small squares and arrange with fresh strawberries and whipped cream. These Chocolate Covered Strawberry Cupcakes make a great pairing if you're serving a crowd.
Expert Tips
Don't skip the cooling time. I know it's tempting to cut into these right away, but letting them cool helps the marshmallow set and makes slicing so much cleaner.
Watch the bake time carefully. Overbaking makes the brownies dry instead of fudgy. Look for moist crumbs on your toothpick, not wet batter.
Use parchment paper overhang. This lets you lift the whole brownie slab out of the pan before cutting, which gives you much neater edges.
Spread the topping gently. You don't want to press too hard and deflate the marshmallows. A light swirling motion works best.
FAQ
Can marshmallows be added to brownies?
Yes, absolutely! Marshmallows are a classic brownie topping. Add them right after baking while the brownies are still hot, then return them to the oven briefly to melt. They create a gooey, sweet layer that's delicious. My kids love helping sprinkle them on top.
How to make chocolate marshmallow brownies?
Make a fudgy Marshmallow Brownies base from scratch or use a box mix if you're short on time. Bake until just done, then immediately top with mini marshmallows and chocolate chips. Pop them back in the turned-off oven for 5 minutes to melt everything, then swirl with a spatula.
What can I do with a bag of marshmallows?
Besides these Marshmallow Brownies, you can make s'mores, rice crispy treats, hot chocolate toppers, or marshmallow-stuffed cookies. You can also fold them into brownie batter before baking or use them to top sweet potato casserole. They're surprisingly versatile.
Is it okay to bake marshmallows?
Yes, baking marshmallows is perfectly safe and creates a wonderful melted texture. Just watch the temperature and timing high heat can burn them. Adding them to already-baked treats and using residual heat works best, like in this recipe.
Related
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Pairing
These are my favorite dishes to serve with Marshmallow Brownies
Marshmallow Swirl Brownies
Ingredients
- 10 tablespoons unsalted butter For melting
- ¾ cup + 2 tablespoons cocoa powder Use unsweetened cocoa powder for best results
- 1 ¼ cups granulated sugar Sweetens the batter
- 1 ½ teaspoon vanilla extract Adds flavor
- ½ teaspoon salt Balances sweetness
- 2 large eggs Bind the ingredients together
- ½ cup all-purpose flour Forms the brownie base
- 2 cups mini marshmallows For the marshmallow swirl topping
- 1 cup milk chocolate chips For the topping and added sweetness
Instructions
- Preheat the oven to 325°F (163°C) and line an 8-inch square baking dish with parchment paper.
- In a saucepan, melt the butter over medium-low heat, ensuring it doesn't brown or sputter.
- Once the butter is melted, stir in the cocoa powder and granulated sugar until fully combined. It will be slightly grainy.
- Add the vanilla extract and salt, stirring for about a minute to cool the mixture down. The mixture should be warm to the touch, but not hot.
- Whisk in the eggs one at a time until fully incorporated.
- Stir in the flour and mix well, ensuring it's fully combined. Stir at least 50 times to ensure a smooth batter.
- Scrape the brownie batter into the prepared pan, spreading it out evenly.
- Bake for 25-29 minutes, until the top is dry and shiny, and a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
- Once the brownies are done, immediately sprinkle the marshmallows and chocolate chips on top. Return the pan to the oven and turn the oven off. Let the brownies rest for 5 minutes to melt the toppings.
- Use a spatula to spread the melted marshmallows and chocolate chips into a gooey frosting over the brownies.
- Let the brownies cool before slicing to help them hold together better.
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