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Marshmallow Brownies

Okay, picture this: me as a kid, standing on a stool in my grandma’s kitchen, watching those gooey marshmallows slowly melt onto fudgy brownies fresh from the oven. It was like magic in every bite—warm, sweet, and perfectly sticky. These marshmallow brownies are the kind of treat that instantly brings back those cozy afternoons filled with laughter and, of course, a little mess on the counter. If you love that rich chocolatey brownie base topped with a soft, pillowy marshmallow layer that melts just right, you’re going to adore this recipe. It’s simple to make, irresistibly comforting, and yes, it tastes just like a warm hug from your childhood.

Quick Facts

Yield: Serves 9
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
2 cups mini marshmallows (or regular marshmallows cut into smaller pieces)

How I Make It

Step 1:

Start by preheating your oven to 350°F, and grease an 8×8-inch baking pan or line it with parchment paper. Melt the butter in a microwave-safe bowl or on the stove, then stir in the sugar until it’s well combined and glossy.

Step 2:

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 3:

Sift together the cocoa powder, salt, and flour. Gradually fold the dry ingredients into the wet batter until just combined—don’t overmix or you’ll end up with tough brownies.

Step 4:

Pour the batter into your prepared pan, smoothing it out evenly. Then sprinkle the mini marshmallows all over the top. Trust me on this—it creates that gooey, melty marshmallow topping that’s the star of the show.

Step 5:

Bake for about 25 to 30 minutes, or until a toothpick inserted near the center just comes out with a few moist crumbs. The marshmallows will puff up and get golden at the edges.

Step 6:

Let the brownies cool completely in the pan. This helps the marshmallows set a bit so they don’t stick when you slice them. Then cut into squares and enjoy that perfect mix of fudgy chocolate and sweet marshmallow clouds!

Variations & Tips

For added crunch, sprinkle chopped nuts (walnuts or pecans) over the batter before baking.
If you want an extra chocolate punch, add 1/2 cup chocolate chips to the batter.
Use flavored marshmallows (like strawberry or toasted coconut) for a fun twist.
If mini marshmallows are hard to find, chop jumbo marshmallows into small pieces—just distribute evenly.
To avoid marshmallow and pan sticking, lightly grease the pan and cool brownies completely before cutting.
For a gooey center, underbake by a couple of minutes and cool slightly before slicing.

How I Like to Serve It

I love serving these marshmallow brownies warm with a scoop of vanilla ice cream on top—that cold-and-hot combo is just heavenly. They’re perfect for casual family dessert nights or for impressing friends at a potluck. During cozy fall evenings, I pair them with a cup of hot cocoa to double down on the sweet, comforting vibes.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheat gently in the microwave for about 10 seconds to soften the marshmallow topping before serving.

Closing: Whenever I need a little sweetness and comfort, these marshmallow brownies always deliver that perfect, melty, fudgy goodness without fail.

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