Marshmallow Brownies

Marshmallow brownies are the perfect combination of rich, fudgy chocolate and soft, pillowy sweetness. They take everything we love about classic brownies and elevate it with a layer of melted marshmallows that create a gooey, indulgent texture in every bite.

Whether you are baking for a party, a holiday dessert table, or simply to satisfy a serious chocolate craving, marshmallow brownies deliver comfort, nostalgia, and pure decadence. This recipe focuses on deep chocolate flavor, a dense fudgy base, and perfectly melted marshmallows that complement rather than overpower the brownies.

Why Marshmallow Brownies Are So Popular

Marshmallow brownies are beloved because they balance textures beautifully. The brownie base is rich, dense, and chocolate-forward, while the marshmallows add lightness and sweetness. When baked correctly, marshmallows melt into a soft layer that becomes slightly crisp on top and gooey underneath. This contrast makes marshmallow brownies more exciting than traditional brownies and gives them a visually appealing finish that instantly draws attention.

What Makes the Perfect Marshmallow Brownie

The key to perfect marshmallow brownies lies in timing and balance. The brownies must be baked enough to hold structure but not so much that they become dry. Marshmallows should be added toward the end of baking so they melt without burning or dissolving completely into the batter. Using a fudgy brownie base is essential, as a cakey brownie will not support the marshmallow layer well. High-quality chocolate, proper sugar balance, and careful baking ensure a dessert that is indulgent but not overly sweet.

Ingredients for Marshmallow Brownies

To make marshmallow brownies, you will need unsalted butter, dark or semi-sweet chocolate, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, and marshmallows. Mini marshmallows work best because they melt evenly and distribute well across the surface, but large marshmallows can be used if cut into smaller pieces. Optional ingredients include chocolate chips, nuts, or a swirl of peanut butter for added flavor and texture.

Choosing the Right Marshmallows

Not all marshmallows behave the same in the oven. Fresh marshmallows melt more smoothly and create a softer texture. Mini marshmallows are ideal because they spread evenly and reduce the risk of large air pockets. Avoid stale marshmallows, as they tend to dry out and harden instead of melting properly. If you prefer a slightly toasted finish, placing the brownies briefly under the broiler at the end can create a golden top, but this must be done carefully to prevent burning.

Step-by-Step Marshmallow Brownies Recipe

Preparing the Brownie Batter

Start by preheating your oven to 175°C (350°F) and lining a square baking pan with parchment paper. Melt the butter and chocolate together until smooth and glossy, then allow the mixture to cool slightly. Stir in both granulated and brown sugar until fully combined. Add the eggs one at a time, mixing gently, followed by vanilla extract. In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture just until combined, being careful not to overmix.

Baking the Brownies

Pour the batter into the prepared pan and smooth the top evenly. Bake the brownies for about 20 to 25 minutes, until the edges are set but the center is still slightly soft. Remove the pan from the oven and immediately sprinkle an even layer of marshmallows over the top. Return the pan to the oven and bake for an additional 5 to 10 minutes, until the marshmallows are puffed, melted, and lightly golden.

Cooling and Cutting Marshmallow Brownies

Allow the brownies to cool completely in the pan before cutting. This step is especially important for marshmallow brownies, as the marshmallow layer needs time to set. Cutting too early can cause the marshmallows to stick to the knife and pull away from the brownies. For cleaner slices, lightly grease the knife or wipe it between cuts.

Common Mistakes to Avoid

One common mistake is adding marshmallows too early, which causes them to melt completely into the batter or burn. Another mistake is overbaking the brownies before adding marshmallows, resulting in a dry base. Using too much sugar or low-quality chocolate can also make the brownies overly sweet and mask the chocolate flavor. Paying attention to timing and ingredient quality ensures consistently great results.

Delicious Variations

Marshmallow brownies are highly customizable. You can add a layer of chocolate ganache over the marshmallows for extra richness, swirl caramel or peanut butter into the brownie batter, or sprinkle chopped nuts for crunch. For a s’mores-inspired version, add crushed graham crackers to the batter or sprinkle them on top before baking. Each variation adds personality while keeping the brownies indulgent and satisfying.

Serving Suggestions

Marshmallow brownies can be served warm or at room temperature. When warm, the marshmallows are extra gooey and soft. When cooled, the brownies become more structured and chewy. They pair beautifully with a glass of cold milk, coffee, or a scoop of vanilla ice cream. For special occasions, drizzle melted chocolate over the top for a bakery-style finish.

Storage and Shelf Life

Store marshmallow brownies in an airtight container at room temperature for up to three days. If refrigerated, they will last up to a week, though the marshmallows may firm up slightly. These brownies can be frozen, but it is best to freeze them without the marshmallow topping and add fresh marshmallows when reheating if possible.

Final Thoughts

Marshmallow brownies are the ultimate comfort dessert, combining deep chocolate flavor with soft, gooey sweetness.