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Marshmallow brownies recipe

Marshmallow brownies recipe

  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

This is a giant marshmallow brownie recipe and it is so light and moist and is great for any time, whether it be for the whole family or parties or Christmas.

10 people made this

IngredientsServes: 12

  • 175g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 3 eggs
  • 150g (5 oz) self raising flour
  • 30g (1 oz) cocoa powder
  • For the topping
  • 3 tablespoons chocolate spread
  • 1 small bag mini marshmallows

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat oven to 180 C / Gas 4.
  2. Cream together the butter and sugar. Add the eggs one at a time and beat after each addition. Mix in the flour and cocoa. Tip into a greased and lined rectangular tin.
  3. Bake in the preheated oven for 30 minutes. Remove from oven and leave to cool.
  4. Smear the chocolate spread all over whilst it is still warm to touch.
  5. Then add the marshmallow pieces however you like them to be displayed.

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Mom’s Famous Chocolate Marshmallow Brownies Recipe

I wish these pictures were scented because they smell almost as good as they taste. The chocolatey goodness with a layer of melted marshmallows will bring your tastebuds to life.

These brownies are so easy to make, and you are going to love them.

These soft chewy brownies are topped with a decadent chocolate frosting. Below we take you step by step, how to make the best chocolate frosting. It’s easy, delicious and is made within a matter of minutes.

I know that we have already shared this recipe on our blog, but they are so good, they deserve a second post.

Besides, I think that when we first posted them, our blog was just starting out and probably our only reader was our mom.


Marshmallow Brownies

Um, hello there delicious Marshmallow Brownies. . .

Back in pre-covid days when you could have large social gatherings like open houses for your son or daughter’s missionary farewell, these brownies entered my life. My friend brought these brownies to my son Braydon’s missionary farewell open house and we all went crazy for them (#ihatecovid 😂).

When I got the recipe from her I laughed because it was almost identical to my Mississippi Mud Cake, which has been a family favorite for years!

I have never been one that loves the chocolate covered marshmallow eggs and bunnies that you see at Easter time, but these marshmallow brownies . . . holy smokes they have stolen my heart.

Three delicious layers . . .

  • Brownie: The base of these is a decadent brownie layer. If boxed brownies are your usual go-to, promise me you’ll give them up just this one time. I love boxed brownies too, but this brownie recipe is simple and so, so good.
  • Marshmallow: These brownies are topped with a layer of mini marshmallows. They bake in the oven for just a few minutes until they’re puffed up and gooey. . .YUM!
  • Chocolate Frosting: The last (and best) layer is the chocolate buttercream. It’s a simple chocolate frosting that is amazing! It’s spread on top of the cooled marshmallow layer and finishes these brownies off to perfection.

TIPS FOR MAKING MARSHMALLOW BROWNIES:

  • Use a plastic knife to easily cut theses brownies and wipe it clean after each cut. Also, make sure they’ve cooled for at least 30 minutes before cutting. The marshmallow won’t stick to the plastic knife which will make your life so much easier.
  • Don’t over bake these brownies! You want a few moist crumbs on the toothpick when you pull it out after testing. Remember, these brownies go back into the oven for an additional 3 to 5 minutes to melt the marshmallows, so if they seem slightly under baked when you test them, that’s ok because they’ll get a few more minutes in the oven.
  • We think these brownies are actually better the second day, so try making them a day ahead of when you need them.

Oh these brownies are the kinds of things I dream of and you will too. I honestly can’t say enough good things about them. You’re going to love them, especially if you are a fan of those chocolate covered marshmallow thingies around the holidays.


Recipe Summary

  • 1 stick (1/2 cup) unsalted butter
  • 2 ounces unsweetened chocolate
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ½ cup walnut pieces
  • ⅓ cup white-chocolate chips
  • ½ cup mini-marshmallows
  • 10 caramel candy cubes, unwrapped
  • 1 ½ tablespoons heavy cream

Preheat oven to 350°. Line an 8-inch square metal baking pan with a 12-inch sheet of foil, then grease foil.

Melt butter and chocolate in a medium saucepan over medium-low heat, whisking lightly until smooth and glossy. Remove from heat.

Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into prepared pan and sprinkle walnuts evenly on top.

Bake brownies until set and slightly springy to touch, about 20 minutes. Remove pan from oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to oven for 2 minutes, then transfer pan to a rack to cool.

Combine caramels and cream in a small bowl and microwave on medium (50 percent) power for 1 1/2 minutes stir with a fork until completely smooth. Drizzle caramel-cream over brownies, then let them cool completely.

When cool, remove brownies from tray by lifting out foil, then transfer them to a board. Cut brownies into four pieces, then cut each quarter into four individual pieces.


3 delicious layers!

Brownie layer: The base of this delicious dessert is the brownie layer. I use a box of brownie mix to keep it simple. You could always make your own homemade recipe, but I like to save time by using the box mix. You honestly can’t tell the difference!

Marshmallow layer: The brownies are then topped with a layer of mini marshmallows. They cook in the oven for just a few minutes until they’re puffed up and gooey.

Chocolate frosting layer: The last layer is the chocolate buttercream. It’s a simple chocolate frosting that’s easy to make and tastes amazing. Spread it on top of the marshmallow layer for the final touch.


Marshmallow Blondies

You’re gonna need to stop what you are doing right now and make these.

I mean, finish reading this post, THEN go make them…first things first.

And I might tell you I am currently on a diet. Which is annoying.

I am sure there are some of you out there who don’t have to diet and just burn off the all the calories by chasing your kids around yada yada.

I am constantly dieting. Except the past 6 months where I was consciously NOT dieting. In fact I was doing just the opposite…

So yeah, I am dieting and trying to write a blog about sweet, delicious treats that contain gooey marshmallows and white chocolate.

I am pretty sure I deserve a medal or something.

So yes, I tried these, almost died at how good they are and then promptly got them out of my house ASAP. Because I start acting shady around desserts.

Like I sneak a bite here and there until there is nothing left in the pan.

When actually the only person I am stealing from is myself…which makes no sense…or does it make ALL the sense? Dr. Phil, can you HEAR ME?!

Anyhow, I strongly suggest you make these Marshmallow blondies because they are so good your diet can take a break for a bite. Mine did.


Toasted Marshmallow Fluff Layer

Once you pull the brownies out of the oven, start the marshmallow layer so the marshmallows can be melty.

Top with the mini marshmallows. Then, melt the marshmallow creme in the microwave for 20 seconds. Use the entire container.

Pour over the mini marshmallows. Use a spatula to smooth it.

Then, use a kitchen torch or the broil setting on the oven to toast the top.

For the oven set it to broil on high. Then, it will take 1-2 minutes to get it that golden brown color. Watch it like a hawk because it can burn easily.

Then, let the brownies cool completely before adding the chocolate layer.


Caramel apples are a fall-favorite. There&rsquos nothing like the first bite through the chewy caramel into a crisp apple.

But let&rsquos be honest, making them can get messy. That&rsquos why I love this dish so much.

You&rsquoll need lots of sliced apples and plenty of creamy caramel.

Layer them in your dish like you would chips and nacho cheese.

I like to sprinkle over my toppings because I think it looks gorgeous, but you can leave them on the side and let people pick their own.

Trust me the kids will devour these!


Delicious Marshmallow Brownies

  • 1 C Butter Softened
  • 2 C Sugar
  • 1/3 C Cocoa
  • 4 Eggs
  • 1 1/2 C Flour
  • 2 tsp Vanilla
  • 1/2 tsp Baking Powder
  • 3/4 C Walnuts (optional)
  • 1 lb Mini-marshmallows

Preheat oven to 350°. Mix the butter, sugar and cocoa together until fluffy. Add the eggs, one at a time, beating after each one. Add flour, vanilla, and baking powder. Add walnuts if you choose.

Spread mixture into a medium-sized cookie sheet or jelly roll pan that has been greased. Bake for 25 min.

Remove from oven and cover with the mini marshmallows.

Put back in the oven for exactly 3 minutes, not longer or you will ruin them. Cool for one hour and then frost with the following frosting:

Mix together and spread over brownies. Let set at least 12 hours before cutting.


Marshmallow Swirl Fudge Brownies

Looking for an ooey, gooey, fudgy brownie with a twist?

Take your classic fudge brownie recipe and mix it up a bit! Creating a marshmallow swirl in the middle and on top adds a sweet and creative detail to your basic brownies.

The fudge brownie base for this recipe is a staple brownie recipe. It's one bowl, no mixer needed, simple ingredients that result in a thick, fudgy delicious brownie !

As for the marshmallow swirl. it's an easy addition.

Don't worry, we're not working with marshmallows, or even marshmallow fluff. it's much easier to work with marshmallow sauce.

Once you've made your brownie batter, you'll want to line your 8x8 inch baking dish with parchment paper. I highly recommend using parchment paper when baking brownies or bars because it makes for easy transferring and cutting your brownies/bars into perfect squares. Plus, there's no buttering, spraying, or dirtying your baking dish. Now that's more like it!

Pour half of the brownie batter into the baking dish. It doesn't have to be exactly half of the batter, just guesstimate. Once you have half of the brownie batter in the baking dish, use a spoon to pour 3 lines of marshmallow sauce over the brownie batter. I did 3 horizontal lines of marshmallow sauce and did my best to space them apart, one on each end and one right in the middle. And don't worry, this doesn't have to be perfect because we'll be creating another layer on top of this. My lines of marshmallow covered the length of the brownie batter and were about an inch wide, just to give you an idea of how much sauce to use to make your lines.

Now, position your baking dish so the marshmallow lines are horizontal. Using a butter knife, start at the upper left corner of the brownie batter and drag the tip of the knife through the batter, perpendicular to the marshmallow lines. This will create a marbled effect. Do this several more times throughout the batter to complete the look.

Now take the remaining batter and pour it on top of the marbled batter. You may have to use the back of a spoon to smooth over the remaining batter so it completely covers the bottom layer. If some of the marshmallow from the bottom layer peeks through, especially around the edges, no worries! Just cover it with the rest of the brownie batter the best you can.

Now, repeat the same steps we did for the first layer. Make 3 lines of marshmallow sauce and use a butter knife to create a marble effect. This way, our brownies aren't only swirled on top, their going to have a gooey, delicious, marshmallow center as well!

Bake in a preheat oven set at 325 degrees for 40-45 minutes. Test with a toothpick or knife to make sure the center comes out clean. Allow brownies to cool in the baking dish for at least 30 minutes before transferring to a cooling rack. If you lift them out of the baking dish too soon the top may crack.

Once brownies are completely cooled, cut into square and serve. You'll love to look and taste of marshmallow swirl on top and oozing through the center!