The Marshmallow Brownies Recipe is an absolute game changer when you want to indulge in something rich, gooey, and irresistibly sweet all at once. Imagine biting into a fudgy chocolate brownie base topped with a fluffy blanket of toasted mini marshmallows and finished with a silky chocolate glaze that melts in your mouth. This recipe perfectly balances the dense, chocolatey brownie texture with the light, pillowy marshmallow layer, making every bite a delightful surprise. Whether you’re looking for a crowd-pleasing dessert for your next gathering or a treat to brighten a regular afternoon, these marshmallow brownies will quickly become your go-to comfort sweet.
Ingredients You’ll Need
Getting started with this Marshmallow Brownies Recipe couldn’t be simpler thanks to a handful of common ingredients that pack a punch. Each one plays a crucial role in achieving that perfect texture and flavor profile, from the rich cocoa powder to the fluffy marshmallows and the luscious chocolate glaze on top.
- Unsalted butter (1/2 cup / 115 g): Provides a rich, creamy base that keeps your brownies fudgy and moist.
- Granulated sugar (1 cup / 200 g): Sweetens the brownies and helps create a tender crumb.
- Large eggs (2): Act as a binder, giving structure and a chewy texture to your brownies.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant note that enhances the chocolate flavor.
- Unsweetened cocoa powder (1/3 cup / 40 g): Delivers that deep, rich chocolate taste without any excess sweetness.
- All-purpose flour (1/2 cup / 65 g): Lightens the batter just enough while providing structure.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies the chocolate flavor.
- Mini marshmallows (2 cups): The star ingredient that adds a fun, gooey topping.
- Semisweet chocolate chips (1/3 cup / 60 g): For the finishing glaze that adds shine and extra chocolatey goodness.
- Unsalted butter (2 tablespoons for glaze): Melts with the chocolate chips to create a smooth glaze.
How to Make Marshmallow Brownies Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and generously grease an 8×8-inch (20×20 cm) baking pan. This ensures your brownies won’t stick, making them easier to cut and serve later on.
Step 2: Mix Your Wet Ingredients
In a mixing bowl, whisk together the melted butter and granulated sugar until smooth and slightly glossy. Then beat in the eggs one at a time, followed by the vanilla extract, giving the mixture a silky texture ready to be paired with the dry ingredients.
Step 3: Combine the Dry Ingredients
Gently stir in the cocoa powder, flour, and salt, mixing just until everything comes together. Be careful not to overmix—you want to keep those brownies nice and tender, not tough or cakey.
Step 4: Bake the Brownies
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 25 to 28 minutes, or until the center is just set but still slightly soft—you want these brownies to have that perfect fudgy bite.
Step 5: Add the Marshmallow Layer
Once you pull the brownies out of the oven, immediately sprinkle the mini marshmallows evenly over the top. Pop the pan back into the oven for 2 to 3 minutes until the marshmallows puff up and get a little toasted. This step adds a wonderfully light and gooey contrast to the dense brownie below.
Step 6: Prepare and Drizzle the Chocolate Glaze
While the marshmallows are finishing up, melt the semisweet chocolate chips with 2 tablespoons of unsalted butter in short bursts in the microwave or over low heat on the stovetop. Stir until smooth and glossy, then drizzle this luscious glaze over the warm marshmallows. Allow the glaze to cool and set before slicing into your decadent masterpiece.
How to Serve Marshmallow Brownies Recipe
Garnishes
To make these marshmallow brownies even more visually appealing and tasty, consider sprinkling a few extra mini marshmallows or a pinch of flaky sea salt on top right after adding the chocolate glaze. A dusting of powdered sugar can also add a pretty finishing touch and a hint of extra sweetness.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience. Fresh berries work beautifully too, balancing the richness with a pop of tartness that brightens every bite.
Creative Ways to Present
For a party or special occasion, cut the brownies into bite-sized squares and serve them on a pretty platter with a drizzle of caramel or raspberry sauce. You can also layer brownies with marshmallows and chocolate glaze in small glass jars for charming individual servings with a rustic vibe.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers fresh by storing the marshmallow brownies in an airtight container at room temperature for up to 3 days. This preserves the chewy texture of the brownies and the softness of the marshmallows without drying them out.
Freezing
To freeze, wrap the brownies tightly in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When ready to enjoy, thaw them overnight in the fridge for best results.
Reheating
If you want to enjoy that freshly baked warmth, reheat individual portions in the microwave for about 10-15 seconds. This melts the chocolate glaze slightly and softens the marshmallows, bringing back that melt-in-your-mouth magic.
FAQs
Can I use large marshmallows instead of mini marshmallows?
Absolutely! Just chop the large marshmallows into smaller pieces so they melt and puff up evenly across the brownie surface, giving you that same gooey texture.
Is it possible to make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup like regular flour. This swap won’t compromise the fudgy texture at all.
Can I prepare the brownie batter in advance?
You can mix the batter and keep it covered in the fridge for up to 24 hours before baking. Just give it a gentle stir before pouring it into the pan to maintain texture.
How do I prevent marshmallows from burning?
The key is to add the marshmallows only after the brownies are fully baked and then return them to the oven for a very brief time—just 2 or 3 minutes—so they puff without scorching.
What’s the best way to cut these brownies cleanly?
Let the brownies cool completely, or even chill them in the fridge. Use a sharp knife and wipe it clean between cuts to get nice, clean edges without dragging the marshmallow layer.
Final Thoughts
If you’re after a dessert that combines the nostalgic joy of toasted marshmallows with rich, fudgy brownies, this Marshmallow Brownies Recipe is going to steal your heart. It’s straightforward to make, delightfully indulgent, and perfect for sharing (if you can bear to!). So grab your ingredients and turn on that oven—your new favorite treat awaits!
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Marshmallow Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously rich and fudgy marshmallow brownies topped with gooey melted marshmallows and a smooth chocolate glaze. This easy-to-make dessert combines classic chocolate brownie flavors with a delightful marshmallow topping, perfect for any chocolate lover.
Ingredients
Brownie Batter
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
Topping and Glaze
- 2 cups mini marshmallows
- 1/3 cup (60 g) semisweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking pan to ensure the brownies don’t stick.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, mixing thoroughly to create a smooth mixture.
- Add Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, and salt just until combined, being careful not to overmix to maintain a fudgy texture.
- Bake Brownies: Pour the brownie batter evenly into the prepared pan and bake for 25-28 minutes or until the center is just set, indicating the brownies are perfectly baked but still moist.
- Add Marshmallow Topping: Remove the brownies from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven and bake for an additional 2-3 minutes until the marshmallows puff up and become golden.
- Prepare Chocolate Glaze: While the marshmallows bake, melt the semisweet chocolate chips with the butter either in the microwave or on the stovetop, stirring frequently until the mixture is smooth and glossy.
- Glaze and Cool: Drizzle the melted chocolate glaze over the marshmallow layer. Allow the brownies to cool completely before slicing to let the glaze set and flavors meld.
Notes
- Be careful not to overbake the brownies to maintain a fudgy center.
- If mini marshmallows are unavailable, regular size marshmallows can be cut into smaller pieces.
- The chocolate glaze can be substituted with a drizzle of caramel or peanut butter for variation.
- Allow brownies to cool fully before slicing to ensure clean cuts and prevent sticky edges.
