Marshmallow Brownies: A Cozy Sweet Escape
There’s something undeniably nostalgic about the tender, gooey goodness of marshmallow brownies. I remember the first time I pulled a tray of these luxurious desserts out of the oven. The sweet aroma wafted through my kitchen, wrapping around me like a warm hug. As I took that first bite, the creamy marshmallows melded perfectly with the rich chocolate brownie base—it felt like an embrace from my childhood, each bite a reminder of cozy family gatherings and laughter echoing through sunny afternoons.
If you’re looking for an easy weeknight dessert that feels like a warm blanket on a chilly day, then these marshmallow brownies are your answer. You’ll want to pin this recipe for later!
Why You’ll Love This Recipe
- Quick and simple to make, perfect for those rainy afternoons or cozy evenings.
- Rich, chocolatey flavor that appeals to both kids and adults alike—great for gatherings!
- The gooey marshmallow topping adds a delightful texture, making every bite a treat.
- Uses basic pantry ingredients, so you can whip them up anytime without a special trip to the store.
- Flexible recipe that allows for delicious variations to suit your cravings or dietary needs.
Ingredients You’ll Need for Marshmallow Brownies
Brownie Base:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Marshmallow Layer:
- 1½–2 cups mini marshmallows, or
- 12–15 large marshmallows, cut into quarters
Let’s Make It Together
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal later.
- In a mixing bowl, whisk together the melted butter and granulated sugar until glossy and well combined.
- Add in the eggs and vanilla extract, whisking vigorously for about 30–45 seconds until the mixture becomes smooth and creamy.
- Stir in the unsweetened cocoa powder and salt until fully integrated, creating a luscious chocolate base.
- Gently fold in the all-purpose flour, taking care not to overmix. Just combine it until the flour disappears.
- Spread the brownie batter evenly into your prepared pan, leveling it nicely.
- Bake in the preheated oven for 20–22 minutes, until the edges of the brownies are set but the center remains soft and fudgy.
- Remove from the oven, and while the brownies are still warm, evenly sprinkle the mini marshmallows over the top.
- Return the pan to the oven and bake for an additional 8–12 minutes until the marshmallows are puffed and lightly golden.
- Allow the brownies to cool completely in the pan before slicing. The marshmallows will set as they cool, creating a delightful topping.
Delicious Variations to Try
- Nutty Delight: Add ½ cup of chopped walnuts or pecans to the brownie batter before baking for a crunchy texture.
- Peppermint Twist: Stir in a teaspoon of peppermint extract into the brownie mixture for a refreshing holiday twist.
- Caramel Drizzle: Drizzle warm caramel sauce over the marshmallows before cutting for an indulgent sweet treat.
- Chocolate Chip Boost: Add ½ cup of chocolate chips into the brownie batter for extra chocolatey goodness—because you can never have too much chocolate!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can make the brownie base a day ahead and store it in an airtight container. Just add the marshmallows and bake when you’re ready for a sweet treat.
- Ingredient Swaps: For a dairy-free version, substitute the butter with coconut oil, and for the eggs, try ground flaxseed mixed with water.
- Slicing Tricks: To cut perfectly square brownie pieces, use a sharp knife and wipe it clean between cuts for neat edges.
- Storage Suggestions: Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them wrapped well for up to 2 months; simply thaw before enjoying!
Nutrition Information per Serving
Serving Size: 1 brownie
Calories: 180
Carbohydrates: 25g
Sugar: 18g
Fat: 7g
Protein: 2g
Sodium: 70mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the brownie base and add the marshmallows right before baking to enjoy a warm, fresh dessert.
Can I use different ingredients?
Yes! Feel free to customize with different types of marshmallows or add-ins like nuts or chocolate chips.
How do I store leftovers?
Store any leftover brownies in an airtight container at room temperature. They’re best enjoyed within a few days!
How long does it last?
These brownies can last about 3 days at room temperature or about 2 months in the freezer if stored properly.
A Cozy Closing Note
Marshmallow brownies are not just a dessert; they’re a heartfelt reminder that sometimes, the sweetest moments are made in the kitchen. The rich, gooey texture paired with fluffy marshmallows creates a delightful harmony that brings smiles to faces while sparking joy in every bite. Save this Marshmallow Brownies recipe to your Pinterest board so it’s ready when you need a cozy treat! Whether it’s a family gathering or simply an evening in, these brownies are sure to warm your heart and fill your home with love. Enjoy!
Marshmallow Brownies
Ingredients
Brownie Base
- 0.5 cup ½ cup (115 g) unsalted butter, melted Melted for mixing.
- 1 cup 1 cup (200 g) granulated sugar
- 2 large 2 large eggs, room temperature Make sure they are at room temperature.
- 1 tsp 1 tsp vanilla extract
- 0.5 cup ½ cup (50 g) unsweetened cocoa powder
- 0.5 tsp ½ tsp salt
- 0.5 cup ½ cup (65 g) all-purpose flour
Marshmallow Layer
- 1.5–2 cups 1½–2 cups mini marshmallows, or 12–15 large marshmallows, cut into quarters Use mini marshmallows for better coverage.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper for easy removal later.
- In a mixing bowl, whisk together the melted butter and granulated sugar until glossy and well combined.
- Add in the eggs and vanilla extract, whisking vigorously for about 30–45 seconds until the mixture becomes smooth and creamy.
- Stir in the unsweetened cocoa powder and salt until fully integrated, creating a luscious chocolate base.
- Gently fold in the all-purpose flour, taking care not to overmix. Just combine it until the flour disappears.
- Spread the brownie batter evenly into your prepared pan, leveling it nicely.
- Bake in the preheated oven for 20–22 minutes, until the edges of the brownies are set but the center remains soft and fudgy.
- Remove from the oven, and while the brownies are still warm, evenly sprinkle the mini marshmallows over the top.
- Return the pan to the oven and bake for an additional 8–12 minutes until the marshmallows are puffed and lightly golden.
- Allow the brownies to cool completely in the pan before slicing. The marshmallows will set as they cool, creating a delightful topping.
