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Marshmallow Brownies

Alright, picture this: me, a kid with sticky fingers and a grin from ear to ear, sneaking into the kitchen to snag fresh-from-the-oven marshmallow brownies my grandma just pulled out. There’s something about that gooey, melty marshmallow layer swirling with rich chocolate that feels like a warm hug on a plate. These brownies are the ultimate comfort treat that will take you right back to those cozy afternoons filled with laughter, sneaky snacks, and that unmistakable smell of chocolate and vanilla wafting through the house. I’m excited to share this recipe because it captures that magic perfectly—and trust me, once you try it, marshmallows will never be just for s’mores again!

Quick Facts

Yield: Serves 9
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt
2 cups mini marshmallows

How I Make It

Step 1:

First, preheat your oven to 350°F and grease a 9×9-inch baking pan or line it with parchment paper. In a medium bowl, whisk together the melted butter and sugar until slightly glossy and combined—this gives your brownies that perfect chewiness.

Step 2:

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. The batter will look thick but shiny, which is exactly what you want.

Step 3:

In another bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mix until just combined—don’t overmix or your brownies might get tough.

Step 4:

Pour half of the batter into the prepared pan, smoothing it evenly with a spatula. Now, here’s the fun part: sprinkle the entire 2 cups of mini marshmallows evenly over this first layer. You want a nice, gooey layer inside!

Step 5:

Carefully spoon the remaining batter over the marshmallows, trying not to displace them too much, and smooth the top.

Step 6:

Bake for about 25 minutes, or until a toothpick inserted near the edges comes out mostly clean (some marshmallow goo is totally fine!). Let the brownies cool completely in the pan before slicing to keep those marshmallow layers intact.

Variations & Tips

Swap mini marshmallows for large ones, but gently press them down so they sink slightly.
Add 1 cup of chopped nuts (walnuts or pecans) for a crunchy twist.
Mix in 1/2 cup chocolate chips for extra melty pockets of chocolate.
Use salted butter for a subtle sweet-salty contrast.
If marshmallows brown too fast, loosely cover the pan with foil halfway through baking.
For an extra fudgey texture, substitute half the flour with almond flour.

How I Like to Serve It

These brownies are pure magic straight from the pan, but for extra indulgence, I love serving them warm topped with a scoop of vanilla ice cream. They’re perfect cozy treats on chilly evenings or whenever friends drop by unexpectedly. And honestly, they make a show-stopping dessert for any casual gathering—because who doesn’t love gooey marshmallows and rich chocolate all in one bite?

Notes

Store brownies in an airtight container at room temperature for up to 3 days.
Reheat gently in the microwave for 10–15 seconds to revive the gooey marshmallow texture.

Closing: This recipe always works because it strikes the perfect balance between fudgy brownie and sweet, melty marshmallow—one bite and you’re hooked for good.

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