Marshmallow brownies combine the rich, fudgy texture of classic chocolate brownies with a sweet, pillowy marshmallow layer that melts beautifully during baking. This recipe balances intense chocolate flavor with a gooey topping, creating a decadent dessert that’s perfect for any occasion.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 cups mini marshmallows (about 100g)
- 1/2 cup (90g) semi-sweet chocolate chips (optional, for extra chocolatey texture)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift together the cocoa powder, flour, salt, and baking powder in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the brownies tender.
- If using, fold in the chocolate chips for extra chocolate bursts inside.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Evenly scatter the mini marshmallows over the top of the brownie batter. Gently press some marshmallows into the batter to help them stick during baking, but leave most on top.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The marshmallows should be golden and puffed but not burnt.
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This step helps the marshmallow topping set slightly and prevents them from sliding off.
Tips
- Substitutions: You can substitute the all-purpose flour with a gluten-free flour blend using a 1:1 ratio to make these brownies gluten-free. For a dairy-free version, use vegan butter and dairy-free chocolate chips.
- Marshmallow placement: For a more gooey interior, fold some mini marshmallows into the batter as well as sprinkling on top. If you prefer a toasted marshmallow crust, only place them on top.
- Don’t overbake: Brownies continue to cook slightly after removal from the oven. Overbaking will dry them out and make marshmallows tough instead of soft and melty.
- Cooling is crucial: Letting the brownies cool fully before cutting ensures clean slices and prevents the marshmallow topping from sticking excessively to the knife.
Serving Suggestions
Serve marshmallow brownies warm or at room temperature with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. They also pair wonderfully with a hot cup of coffee or milk. For a festive touch, sprinkle crushed graham crackers on top to echo s’mores flavors.
Variations
Try adding chopped nuts such as walnuts or pecans to the batter for added crunch. For a peanut butter twist, swirl in 1/4 cup of peanut butter into the batter before baking. You can also experiment with flavored marshmallows like strawberry or chocolate to add a unique dimension. For a richer taste, replace half the butter with cream cheese to create a fudgier texture with a slight tang.
Storage and Reheating
Store marshmallow brownies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to 5 days but bring to room temperature before serving to soften the marshmallow layer. For freezing, wrap brownies tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then warm gently in a microwave for 10-15 seconds to restore gooeyness without melting the marshmallows completely.
Frequently Asked Questions
Can I use large marshmallows instead of mini ones?
Yes, but you should chop large marshmallows into smaller pieces to ensure even melting and distribution. Large marshmallows may clump together and result in uneven texture.
How do I prevent marshmallows from burning?
Keep an eye on the brownies during the last 5 minutes of baking. If marshmallows start browning too fast, loosely cover the pan with aluminum foil to shield them while the brownies finish baking.
Can I make this recipe vegan?
Absolutely! Use vegan butter or coconut oil, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips and vegan marshmallows. The texture will be slightly different but still delicious.
Why did my marshmallows sink into the batter?
This can happen if the batter is too thin or marshmallows are pressed too deeply. To avoid sinking, gently press marshmallows only slightly into the top or add some marshmallows after baking as a topping.
Can I double the recipe for a larger pan?
Yes, double all ingredients and bake in a 9×13-inch pan. Adjust baking time to 35-40 minutes, checking doneness with a toothpick. The marshmallows may need a bit more time to melt fully on top.
Is it better to use bittersweet or semi-sweet chocolate chips?
Semi-sweet chocolate chips are recommended for balanced sweetness that complements the marshmallows. Bittersweet chips can be used if you prefer a less sweet, more intense chocolate flavor.
Marshmallow brownies are a delightful twist on a classic dessert, combining soft, chewy chocolate with pillowy marshmallows for a truly irresistible treat. With these tips and variations, you can customize your batch to suit any taste or occasion.
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