Marshmallow Brownies are fudgy, gooey, and indulgent treat that melt together with rich and soft textures. Perfect for chocolate lovers!
Fudgy Brownie Recipes get a delicious upgrade in this recipe by adding a gooey marshmallow layer. For more favorites, try my Peanut Butter Truffle Brownies and Irish Cream Brownies.
Sabrina’s Marshmallow Brownie Recipe
Fudgy Marshmallow Brownies recipe has everything I love about classic chocolate brownies, but with the addition of sweet marshmallows and an extra layer of chocolate. It’s a delicious recipe that was an instant favorite with my family. Finish the dessert with a scoop of Vanilla Ice Cream for the ultimate decadent delight. Patience is key in enjoying these chocolatey treats. Read how I cut these in the Chef’s Note below.
Recipe Card
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened dark cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 16 ounces mini marshmallows
- 2 cups dark chocolate chips
- 1 tablespoon vegetable shortening
Instructions
- Preheat oven to 350 degrees.
- Spray an 9×13 inch baking pan with baking spray and line with parchment paper with extra hanging out over the edge (to help lift the brownies out later).
- Whisk together melted butter, sugar, eggs, and vanilla extract in a medium bowl.
- Whisk in dark unsweetened cocoa powder, flour, salt, and baking powder.
- Fold in 1 cup chocolate chips.
- Spread batter evenly into greased baking pan.
- Bake for 25 to 30 minutes.
- Add mini marshmallows to the top.
- Place back inside the oven for 2 minutes until the marshmallows just start to inflate.
- Remove the brownies and set aside.
- Add the remaining dark chocolate chips and shortening to a microwave safe bowl.
- Melt at 50% power in 30 second increments until completely melted, mixing between each time you heat.
- Whisk well until smooth.
- Spread evenly over the marshmallows and let cool completely before slicing.
Nutrition
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Sabrina’s Tips
The key to cutting brownies is waiting for them to cool completely, with or without marshmallows. To cut clean pieces, run your butter knife under hot water, (sounds counterintuitive, I know) before slicing it into the cooled batch. You could also coat the serrated knife in cooking spray or use a plastic knife.
Table of contents
Can this be made ahead of time?
If you want to prep ahead of time, but bake them closer to serving, you can prepare the batter, and store in the fridge for up to 24 hours. After baking, follow the instructions to add the final marshmallow and chocolate layers.
How to Store
- Serve: Make sure to let the melted chocolate cool and harden before slicing.
- Store: Cover the pan in plastic wrap or aluminum foil. They’ll stay fresh at room temperature for 3-4 days.
- Freeze: Put them in an airtight container with parchment paper between layers if you’re stacking individual brownies. They can stay good frozen for up to 3 months.
Variations
- Chocolate layer: Use milk chocolate chips or semisweet chocolate chips to make the melted chocolate layer.
- Peanut butter marshmallow: Chocolate and peanut butter are always an incredible dessert duo. To add peanut butter to this recipe, microwave creamy peanut butter at 50% power in a microwave-safe dish for 30 second increments until it’s slightly melted. Swirl the peanut butter into the melted chocolate layer. Let harden before slicing.
- Marshmallow fluff: Add a dollop of marshmallow fluff to the batter, and use a butter knife to swirl it over the brownie layer before baking.
- Toppings: Top with chocolate sprinkles, sanding sugar, powdered sugar, melted caramel, mini M&Ms, or crushed candy canes.
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