I love making these marshmallow brownies whenever I want a rich chocolate dessert with a gooey twist. The fudgy brownie base pairs perfectly with soft marshmallows and a smooth chocolate topping, creating a dessert that feels both comforting and indulgent. I like serving them slightly warm so every bite stays soft, chocolatey, and delicious.
Why You’ll Love This Recipe
I love how simple these marshmallow brownies are to prepare with basic pantry ingredients. The brownies turn out rich and fudgy while the melted marshmallows add a soft and chewy texture that makes every bite extra satisfying. I also enjoy how easy they are to make ahead for parties, family gatherings, or weekend treats. The chocolate topping finishes everything perfectly and makes these brownies look bakery-worthy without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3 cups mini marshmallows
1 1/2 cups semi-sweet chocolate chips
1/2 cup peanut butter
2 tablespoons unsalted butter
Directions
I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, I whisk together the melted butter and sugar until smooth. I add the eggs and vanilla extract, mixing well.
I stir in the cocoa powder, flour, salt, and baking powder until the batter is fully combined.
I spread the brownie batter evenly into the prepared baking pan.
I bake the brownies for 25 to 30 minutes until the center is almost set.
I remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the top.
I return the brownies to the oven for about 3 minutes until the marshmallows become soft and slightly puffed.
In a microwave-safe bowl, I melt the chocolate chips, peanut butter, and butter together in short intervals, stirring until smooth.
I spread the chocolate mixture over the marshmallow layer and let the brownies cool completely before slicing.
Servings and timing
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Variations
I sometimes add chopped walnuts or pecans to the brownie batter for extra crunch. When I want an even richer dessert, I mix caramel sauce into the chocolate topping before spreading it over the marshmallows. I also like using dark chocolate chips for a deeper chocolate flavor or adding a small amount of espresso powder to enhance the cocoa taste.
storage/reheating
I store these marshmallow brownies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to 1 week. When I want to enjoy them warm again, I microwave a brownie for about 10 to 15 seconds so the marshmallow layer becomes soft and gooey.
FAQs
Can I use boxed brownie mix instead?
I sometimes use a boxed brownie mix when I need a quicker option, and the marshmallow topping still tastes delicious.
How do I keep the marshmallows from getting too sticky?
I let the brownies cool completely before cutting them, which helps the marshmallow layer set properly.
Can I freeze marshmallow brownies?
I freeze the brownies in an airtight container for up to 2 months. I thaw them in the refrigerator before serving.
What type of cocoa powder works best?
I usually use unsweetened natural cocoa powder because it gives the brownies a rich chocolate flavor without making them overly bitter.
Can I make these brownies without peanut butter?
I replace the peanut butter with extra melted chocolate or cookie butter when I want a different flavor.
Conclusion
I enjoy making these marshmallow brownies because they combine fudgy chocolate brownies, soft marshmallows, and a creamy topping in one easy dessert. They are perfect for holidays, bake sales, parties, or simple family treats. Every bite feels rich, gooey, and satisfying, making this recipe one I always come back to.
