Marshmallow Brownies are more than just a dessert; they’re a warm hug in edible form. Who can resist the irresistible combination of rich, fudgy chocolate and gooey, melted marshmallow? It’s a classic for a reason, evoking childhood memories and promising pure, unadulterated bliss with every bite. What makes these Marshmallow Brownies so incredibly special is that delightful textural contrast: the slightly crisp edges of the brownie giving way to a dense, chocolatey interior, all crowned with a cloud of molten, stretchy marshmallow. It’s a symphony of sweet, decadent flavors and satisfying textures that simply can’t be beat. Whether you’re a seasoned baker or just starting out, this recipe for Marshmallow Brownies is sure to become a go-to crowd-pleaser. Get ready to impress your friends and family with this truly unforgettable treat!

Dreamy Marshmallow Brownies: A Chocolate Lover’s Paradise

Get ready for a brownie experience that’s truly out of this world! These Marshmallow Brownies are the ultimate treat, combining rich, fudgy chocolate with gooey, melted marshmallow goodness. They’re surprisingly easy to make, and the results are so decadent you’ll be reaching for a second (or third!) piece before you know it. This recipe is perfect for satisfying those intense chocolate cravings and will impress anyone lucky enough to get a taste. Let’s dive into creating these delightful squares of pure bliss.

Ingredients:

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Use dutch process cocoa powder for a richer flavor)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Crafting Your Marshmallow Brownie Masterpiece

This recipe breaks down into a few key stages: preparing the brownie batter, incorporating the marshmallow swirl, and finally, baking these beauties to perfection. Don’t be intimidated; each step is straightforward and leads you closer to brownie nirvana.

1. Step 1: Whisking Together the Foundation

   Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving some overhang for easy lifting later. In a large mixing bowl, combine the 2 cups of granulated sugar with the 3 large eggs and 1 egg yolk. Whisk these together vigorously until the mixture is pale yellow and slightly thickened. This process, often called “ribboning,” is crucial for incorporating air into the batter, which contributes to the brownie’s tender texture. Next, gently whisk in the 1/2 cup of melted unsalted butter, ensuring it’s fully incorporated. Follow this with the 2 teaspoons of pure vanilla extract and the 1/2 cup of oil. The oil, in addition to the butter, helps create an incredibly moist and fudgy brownie. Continue whisking until everything is smoothly combined and there are no streaks of butter or oil visible. This wet ingredient base is the backbone of our delicious brownies.

2. Step 2: Introducing the Dry Ingredients

   Now it’s time to add the dry components. In a separate medium bowl, whisk together the 3/4 cup of all-purpose flour, 1 cup of unsweetened cocoa powder (I highly recommend using Dutch-process cocoa powder as specified; it yields a smoother, less bitter chocolate flavor and a deeper color), 1 1/2 tablespoons of cornstarch, and 1/2 teaspoon of salt. Whisking these dry ingredients together ensures they are evenly distributed, preventing pockets of salt or unincorporated cocoa powder in your finished brownies. Gradually add these dry ingredients to the wet ingredients in the large mixing bowl. Mix on low speed or stir with a spatula until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, resulting in tougher brownies. A few streaks of flour are perfectly fine, as they will disappear during the final mixing.

3. Step 3: Folding in the Chocolate and Preparing for the Swirl

   Once the dry ingredients are *just* incorporated, it’s time to add the chocolate chips! Fold in 1 cup of semi-sweet chocolate chips using a spatula or wooden spoon. These chips will melt slightly during baking, adding extra pockets of gooey chocolate within the brownie. Now, pour about two-thirds of your brownie batter into the prepared baking pan and spread it evenly. You’ll want to reserve the remaining one-third of the batter for later. This technique helps create a distinct marshmallow layer within the brownie, rather than having it all bake into the top.

4. Step 4: The Marshmallow Magic and Second Batter Layer

   This is where the magic truly happens! Take your 1 cup of marshmallow creme and dollop it evenly over the brownie batter already in the pan. Don’t worry about spreading it perfectly; little mounds are fine. The heat from the brownie batter will help it spread. Now, take the reserved one-third of your brownie batter and carefully spoon it over the marshmallow creme. Gently spread this second layer of batter over the marshmallow, trying to cover as much of the creme as possible. It’s okay if some marshmallow peeks through; those little gooey pockets are part of the charm. This layered approach ensures a substantial, luscious marshmallow center.

5. Step 5: Baking to Perfection and Cooling Down

   Place the pan in your preheated oven and bake for 30-35 minutes. You’ll know they’re ready when the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Be careful not to overbake, as this can dry out your brownies. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This cooling period is essential for the brownies to set up properly and for the marshmallow to become that perfectly chewy, gooey texture we’re after. Resist the urge to cut into them while they’re hot; patience will be rewarded with clean slices and the best texture. Once completely cooled, you can lift them out of the pan using the parchment paper overhang and cut them into squares.

These Marshmallow Brownies are a true delight, perfect for birthdays, holidays, or just when you need a serious chocolate fix. Enjoy every fudgy, gooey, marshmallowy bite!

Conclusion:

These Marshmallow Brownies are an absolute dream! They offer the perfect balance of rich, fudgy chocolate and gooey, toasted marshmallow topping, creating a textural and flavor sensation that’s simply irresistible. The easy-to-follow recipe makes them accessible for bakers of all levels, ensuring a delicious outcome every time. They’re incredibly versatile and perfect for any occasion, from a simple weeknight treat to a show-stopping dessert for parties.

I love serving these warm, right out of the oven, perhaps with a scoop of vanilla ice cream for an extra decadent experience. They also make a fantastic addition to a cookie platter or can be enjoyed on their own with a glass of cold milk. Feeling adventurous? Try adding a handful of chocolate chips or chopped nuts to the brownie batter for added crunch and flavor. You could even swirl in some caramel sauce before baking for a salted caramel twist. I truly encourage you to give these Marshmallow Brownies a try – you won’t regret this delightful combination!

Frequently Asked Questions:

Can I make these Marshmallow Brownies ahead of time?

Absolutely! While they are best enjoyed fresh, you can bake them up to two days in advance. Store them in an airtight container at room temperature. If you want the marshmallow topping extra toasty, you can briefly broil them again before serving, but watch them very carefully to prevent burning.

My marshmallows are browning too quickly on top. What should I do?

If your marshmallows are browning faster than you’d like, you can cover the brownies loosely with aluminum foil for the last 5-10 minutes of baking. This will allow the brownies to finish cooking through without the marshmallow topping burning. You can also adjust your oven rack to a slightly higher position to ensure the heat is more evenly distributed.

Marshmallow Brownies

Rich, fudgy brownies topped with a gooey layer of toasted marshmallows.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
24 servings

Ingredients

• 2 cups White granulated sugar
• 3 Large eggs
• 1 Egg yolk
• 1/2 cup Unsalted butter (melted)
• 2 tsp Pure vanilla extract
• 1/2 cup Oil (canola or vegetable)
• 3/4 cup All-purpose flour
• 1 cup Unsweetened cocoa powder (Dutch process)
• 1 1/2 TBSP Cornstarch
• 1/2 tsp Salt
• 1 cup Semi-sweet chocolate chips
• 1 cup Marshmallow creme

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a large bowl, whisk together sugar, eggs, and egg yolk until well combined. Stir in melted butter, vanilla extract, and oil.
3. Step 3
   In a separate bowl, whisk together flour, cocoa powder, cornstarch, and salt.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Step 5
   Pour batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
6. Step 6
   Remove from oven and immediately spread marshmallow creme evenly over the top of the brownies. Return to oven for 2-3 minutes, or until marshmallows are lightly golden brown.
7. Step 7
   Let cool completely before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.