Indulge your senses in the ultimate chocolatey creation: our incredible Marshmallow Brownies. This isn’t just another brownie recipe; it’s a symphony of textures and deep, rich flavors that will elevate your dessert experience to new heights. Imagine biting into a deeply fudgy brownie, where pockets of gooey mini marshmallows melt into sweet oblivion, and a luscious swirl of marshmallow fluff creates a delicate, slightly crisp top. Each square promises a dreamlike contrast: the chewy density of the brownie base, the melt-in-your-mouth stickiness of the marshmallows, and a subtle crackle from the perfectly baked surface. These aren’t overly sweet; we’ve meticulously balanced the sugar with intensely dark chocolate notes, ensuring that every bite is pure, unadulterated bliss without being cloying. Prepare to fall head over heels for these irresistible treats – they’re guaranteed to be your new go-to for any craving or celebration.
For fellow brownie enthusiasts who can’t resist a perfectly baked square, I invite you to explore more of my cherished recipes. From decadent Ferrero Rocher Brownies to the strikingly rich Black Cocoa Brownies, and the nostalgic comfort of Homemade Cosmic Brownies, each one is crafted from scratch with passion and precision. If you’re seeking a quicker path to brownie brilliance, fear not! I also specialize in transforming a simple boxed brownie mix into something truly extraordinary, as seen in my delightful Oreo Truffle Brownies or the festive Peppermint Bark Brownies. There’s a brownie for every mood and occasion.
Why These Marshmallow Brownies are a Must-Bake
This recipe isn’t just about combining chocolate and marshmallows; it’s a carefully engineered process to create the most incredible, fudgy, and marshmallow-laden brownies you’ll ever taste. Here’s why this particular recipe stands out:
- A Luxurious Double Dose of Marshmallow Goodness: While many recipes feature either melted marshmallows or swirled marshmallow fluff, we believe you deserve the absolute best. This recipe masterfully combines both! Mini marshmallows are folded into the batter, melting into luscious pockets of sweetness and chewiness throughout the brownie. Simultaneously, a generous swirl of marshmallow fluff is added to the top before baking, creating a beautifully caramelized, slightly crisp, and irresistibly gooey layer that truly sets these brownies apart. It’s a textural marvel that provides a distinct and delightful marshmallow experience with every single bite.
- The Perfect Harmony of Butter and Oil for Superior Texture: Achieving that coveted fudgy brownie texture is a delicate balance, and our secret lies in using both butter and vegetable oil. Butter is indispensable for its rich, complex flavor and aroma, adding a depth that purely oil-based brownies simply cannot match. However, vegetable oil plays an equally crucial role by ensuring a dense, moist, and wonderfully chewy crumb. It prevents the brownies from becoming dry or cakey, instead delivering that signature fudgy consistency that brownie connoisseurs crave. Together, these fats create a brownie that is both intensely flavorful and perfectly textured.
- Unlocking a Profound Chocolate Flavor Profile: These aren’t just sweet brownies; they are a celebration of deep, dark chocolate. We employ several techniques to maximize the chocolate intensity. First, we utilize high-quality Dutch process cocoa, which has a higher pH and a smoother, less bitter chocolate flavor compared to natural cocoa. Second, we “bloom” the cocoa powder in boiling water. This process hydrates the cocoa solids, allowing them to release their full aromatic potential and intensifying the chocolate taste. Finally, the inclusion of a finely chopped dark chocolate bar adds another layer of rich, nuanced chocolate flavor and contributes to the overall fudginess. The combination ensures a truly decadent and satisfying chocolate experience.
Essential Ingredient Notes for Perfect Marshmallow Brownies
Understanding the role of each ingredient is key to baking success. Here’s a closer look at what goes into these delicious marshmallow brownies:
- Dutch Process Cocoa Powder: This is a non-negotiable for achieving that deep, dark, and intense chocolate flavor profile without any bitterness. Dutch process cocoa has been treated with an alkali, which neutralizes its acidity and results in a smoother, mellower, and richer chocolate taste. For a comprehensive guide on cocoa types, be sure to check out my Best Cocoa Powder for Baking article.
- Boiling Water: Don’t skip this step! Adding a hot liquid like boiling water (or even hot coffee for an extra flavor boost) to your cocoa powder is known as “blooming.” This process helps to fully dissolve the cocoa solids, releasing and intensifying their natural flavors and aromas, leading to a much richer chocolate taste in your finished brownies.
- Unsalted Butter: Butter contributes significantly to the brownies’ flavor and texture. It adds a desirable richness, a hint of caramelization, and helps to create that signature chewy edge and crisp top crust that we all love in a good brownie. Always use unsalted butter to control the overall salt content in your baking.
- Vegetable Oil: While butter provides flavor, vegetable oil is the secret to exceptionally moist, dense, and truly fudgy brownies. Unlike butter, oil remains liquid at room temperature, which keeps the brownies soft and tender for longer, preventing them from drying out. The combination of butter and oil offers the best of both worlds.
- Eggs: This recipe calls for one whole large egg plus an additional large egg yolk. The whole egg provides structure and moisture, while the extra egg yolk is crucial for enhanced richness and contributes significantly to a dense, ultra-fudgy texture. It helps bind the ingredients without adding excess liquid, preventing a cakey result.
- Dark Chocolate: For an unparalleled depth of flavor, we incorporate finely chopped dark chocolate into the batter. I recommend using a 70-72% cocoa content chocolate bar, as it offers a robust chocolate presence without excessive bitterness. If you prefer a slightly sweeter brownie, a 50-60% dark chocolate can also be used. This addition layers the chocolate flavor beautifully with the cocoa powder.
- Granulated Sugar: Sugar sweetens the brownies and also contributes to their moistness and texture. Because we’re using rich dark chocolate and intensely flavored cocoa, the amount of granulated sugar is carefully calibrated to ensure the brownies are perfectly sweet without being cloying, allowing the chocolate and marshmallow flavors to shine.
- Semi-Sweet Chocolate Chips: Adding chocolate chips is a fantastic way to introduce delightful pockets of melted chocolate throughout the brownies, creating an exciting textural contrast. The semi-sweet variety offers a lovely balance against the sweetness of the marshmallows, ensuring every bite is a complex interplay of flavors and textures. Feel free to use your favorite brand!
- Mini Marshmallows and Marshmallow Cream (Fluff): This is where the magic happens! We combine the best of both worlds for truly spectacular marshmallow brownies. Mini marshmallows, folded into the batter, melt into wonderful gooey pockets. Marshmallow cream, swirled on top, creates a delicate, caramelized crust. If you’re feeling ambitious, using my Homemade Marshmallow Cream will take these brownies to an even higher level of gourmet indulgence.
Easy Step-by-Step Instructions for Delicious Marshmallow Brownies
Follow these simple steps to create your perfect batch of fudgy, marshmallow-filled brownies:
- Prepare Your Oven and Baking Pan: Begin by adjusting your oven rack to the middle position, ensuring even heat distribution for your brownies. Preheat your oven to 350°F (175°C). Next, line an 8×8-inch (20×20 cm) square baking pan with parchment paper, allowing an overhang on all sides. This “sling” will make it incredibly easy to lift the cooled brownies out of the pan. Lightly grease the parchment paper with cooking spray to prevent sticking.
- Create the Chocolate Base – Bloom the Cocoa: In a large mixing bowl, combine 2½ tablespoons of Dutch process cocoa powder with 5 tablespoons of freshly boiled water. Whisk these ingredients together vigorously until the mixture is completely smooth and free of lumps. This crucial step “blooms” the cocoa, intensifying its flavor. Immediately add 1 ounce of finely chopped dark chocolate (I recommend 70-72% cocoa) to the hot cocoa mixture and continue whisking until the dark chocolate has fully melted and integrated, creating a rich, glossy chocolate paste.
- Incorporate Fats for Fudginess: To your chocolate mixture, add 2 tablespoons of melted unsalted butter and 5 tablespoons of vegetable oil. Whisk everything together thoroughly until well combined. Don’t be alarmed if the mixture appears slightly lumpy or curdled at this stage; this is a normal occurrence due to the different temperatures and densities of the ingredients. Continue mixing until the components are fully integrated.
- Add Eggs, Vanilla, and Sugar: Introduce 1 large whole egg, plus an additional large egg yolk, and 1 teaspoon of pure vanilla extract to the chocolate mixture. Whisk until the batter is smooth and homogeneous. Then, add ¾ cup of granulated sugar and whisk again until the sugar is fully incorporated and the mixture is glossy. This process contributes to the brownies’ chewiness and signature crinkly top.
- Gently Fold in Dry Ingredients and Marshmallows: With a rubber spatula, carefully fold in ¾ cup of all-purpose flour, ½ teaspoon of salt, ¼ cup of semi-sweet chocolate chips, and 1 cup of mini marshmallows into the wet ingredients. Mix until just combined, being careful not to overmix the batter. Overmixing can develop the gluten in the flour, leading to a tougher, more cake-like brownie instead of a fudgy one. For extra marshmallow and chocolate goodness, feel free to use a “heaping” cup of marshmallows and chocolate chips.
- Transfer Batter to Pan: Using your rubber spatula, scrape every last bit of the rich brownie batter into your prepared baking pan. Spread the batter evenly across the bottom of the pan, ensuring a consistent layer for uniform baking.
- Swirl in the Marshmallow Fluff: Place ⅓ cup of marshmallow fluff (or marshmallow cream) into a microwave-safe bowl. Heat it in the microwave for 10-15 seconds; this will soften the fluff, making it much easier to work with and swirl. Dollop spoonfuls of the warmed fluff strategically over the surface of the brownie batter. Then, using a knife or a skewer, gently swirl the marshmallow fluff into the chocolate batter in an elegant pattern. This creates beautiful marbled marshmallow swirl brownies that are as stunning to look at as they are to eat.
- Bake and Cool to Perfection: Place your pan in the preheated oven and bake for approximately 28-30 minutes. The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs clinging to it – but no liquid batter. It’s crucial not to overbake, as this is the primary cause of dry brownies. Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely. This cooling process is essential for the brownies to set and achieve their optimal fudgy texture. While it’s tempting, resist cutting them until they are fully cooled (about 1.5 to 2 hours). Once cool, lift the parchment paper from the pan, place the brownies on a cutting board, slice, and serve. They will retain their wonderful gooey, chocolatey goodness even after cooling.
Expert Tips for the Best Marshmallow Brownies
Elevate your marshmallow brownie game with these handy tips and creative variations:
- Cocoa Powder Flexibility: While Dutch process cocoa is highly recommended for its intense flavor, you can certainly use natural unsweetened cocoa powder if that’s what you have on hand. Just be aware that the resulting brownies will have a slightly lighter color and a less deep, but still delicious, chocolate flavor. The texture should remain consistent.
- Taming Stubborn Parchment Paper: If you find your parchment paper resisting and refusing to lay flat in your baking pan, here’s a simple trick: crumple it into a tight ball, then smooth it back out. This breaks down the paper’s fibers, making it much more pliable and easier to fit snugly into the corners and along the sides of your pan without it springing back.
- Marshmallow Peppermint Brownies: For a refreshing twist, transform these into festive peppermint brownies. Simply add ½ teaspoon of pure peppermint extract to the batter along with the vanilla extract. The cool minty flavor pairs wonderfully with the rich chocolate and sweet marshmallows, making them perfect for the holiday season or any time you crave a minty treat.
- Rocky Road Marshmallow Brownies: If you love the classic Rocky Road combination, easily adapt this recipe. Fold in a ¼ cup of toasted, chopped almonds (or your favorite nuts like walnuts or pecans) along with the mini marshmallows and chocolate chips. The crunch of the nuts adds a fantastic textural contrast to the soft brownies and gooey marshmallows.
- S’mores Marshmallow Brownies: Take these brownies to a campfire-inspired level! You can achieve a s’mores effect by either breaking graham crackers into small pieces and gently pressing them into the bottom of your prepared pan before pouring the brownie batter over them, or by creating a proper graham cracker crust for the base. Another fun method is to sprinkle extra graham cracker crumbs and chocolate chips on top during the last 5-10 minutes of baking. Or, for a tried-and-true recipe, simply make my dedicated S’mores Brownies!
Make Ahead, Storing, and Freezing Your Marshmallow Brownies
Planning ahead or managing leftovers? Here’s how to handle your delicious brownies:
Make Ahead: While brownies are undeniably best when enjoyed fresh and slightly warm, these marshmallow brownies hold up beautifully for several days. Since they require complete cooling before slicing (which takes about 1.5 to 2 hours), you can easily bake them 2-3 hours before you plan to serve, or even prepare them in the morning for an evening dessert. This allows ample time for the flavors to meld and the fudgy texture to fully set.
Storing: To maintain their optimal freshness and gooey texture, store any leftover marshmallow brownies in an airtight container at room temperature. They will remain delicious for 3-4 days. It is crucial to avoid placing them in the refrigerator, as the cold environment will cause the marshmallows and marshmallow cream to harden, and the brownies themselves will dry out and lose their signature fudginess.
Freezing: Excellent news for future cravings – these brownies freeze wonderfully! Once your brownies have cooled completely, wrap individual portions or the entire slab tightly in plastic wrap, then place them inside an additional airtight freezer-safe container or heavy-duty freezer bag. They can be stored in the freezer for up to two months. To enjoy, simply remove them from the freezer, let them thaw overnight in the refrigerator, and then allow them to come to room temperature on the counter before serving. You can even gently warm them for a few seconds in the microwave for an extra gooey treat.
Marshmallow Brownies: Frequently Asked Questions
Adding an extra egg yolk is a fantastic baker’s trick for enhancing both the flavor and texture of baked goods. In these brownies, it specifically contributes to a richer, more luxurious flavor and a denser, incredibly fudgy, and moist consistency. Using an additional egg yolk instead of a whole egg provides extra fat without introducing too much liquid or protein, which would otherwise result in a lighter, more cake-like brownie. The extra yolk ensures that signature chewy, melt-in-your-mouth fudginess.
Don’t let that leftover egg white go to waste! You can store it in an airtight container in the refrigerator for up to four days. Egg whites are incredibly versatile. For a quick protein boost, whisk it into your morning oatmeal or scrambled eggs. For longer storage, egg whites can be frozen for up to a year, though they are best used within two months for optimal quality. You can use them to make delicate meringues, airy chocolate mousse, homemade marshmallows, or even a healthy egg white omelet.
Yes, you can substitute brown sugar for granulated sugar in a 1:1 ratio in this recipe. However, be aware that this substitution will indeed affect the final texture of your brownies. Brown sugar contains molasses, which adds moisture and a slight chewiness, but it can also make the brownies denser and potentially a bit heavier. While still delicious, the texture will be a subtle departure from the original fudgy, slightly crisp-topped result.
Overmixing brownie batter is a common pitfall that can lead to an undesirable texture. When you mix flour extensively, you develop the gluten strands within it. This overdevelopment incorporates too much air into the batter and creates a more structured, elastic network, which results in a brownie that is lighter, tougher, and more cakey in texture. To achieve that desired dense, fudgy brownie, it’s crucial to mix only until the dry ingredients are just incorporated.
The most common reason for dry brownies is simply overbaking. Brownies continue to cook slightly from residual heat even after they’re removed from the oven. To test for doneness, insert a toothpick or a thin knife into the center of the brownies; it should come out with a few moist crumbs clinging to it, but no wet batter. If the toothpick comes out completely clean, your brownies are likely overbaked, resulting in a drier, less fudgy consistency. Keep a close eye on your baking time and err on the side of slightly underbaked for maximum fudginess!
More Irresistible Brownie Recipes to Explore
- Small Batch Brownies
- German Chocolate Brownies
- Red Velvet Brownies
Delightful Marshmallow-Inspired Recipes
- Hostess Cupcake Cookies
- S’more Rice Krispie Treats
- Hot Chocolate Cookies
Did you bake these incredible marshmallow brownies? I’d absolutely love to hear about your experience! Please leave a star rating and review right here on the blog post, or scroll below the recipe card to share your thoughts. Your feedback means the world to me! Don’t forget to stay updated with all our latest recipes and baking adventures by following us on Instagram, TikTok, YouTube, Facebook, and Pinterest.
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Marshmallow Brownies
Whitney WrightIngredients
- 2 ½ tablespoons Dutch process cocoa
- 5 tablespoons boiling water
- 1 oz dark chocolate – finely chopped (72% cocoa recommended)
- 2 tablespoons unsalted butter – melted
- 5 tablespoons vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 1 cup mini marshmallows – (a heaping 1 cup adds more gooeyness!)
- ⅓ cup marshmallow fluff (cream)
Equipment
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oven thermometer
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large mixing bowl set
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whisk
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dry measuring cups
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liquid measuring cups
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8×8 inch baking pan
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Parchment paper
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Rubber spatula
Instructions
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Adjust oven rack to the middle position. Preheat oven to 350°F (175°C).
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Line an 8×8-inch (20×20 cm) baking pan with parchment paper, allowing an overhang on all sides for easy removal. Spray the parchment with nonstick cooking spray.
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In a large bowl, whisk the boiling water and cocoa powder until smooth. Add the finely chopped dark chocolate and whisk until completely melted. Next, whisk in the melted butter and vegetable oil until thoroughly combined. (The mixture might look slightly clumpy or curdled, which is normal).
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Whisk in the whole egg, extra egg yolk, and vanilla extract, stirring until the batter is smooth.
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Whisk in the granulated sugar until it is thoroughly combined and the batter appears glossy. Using a spatula, gently fold in the all-purpose flour, salt, semi-sweet chocolate chips, and mini marshmallows until just combined. Be careful not to overmix.
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Transfer the brownie batter to the prepared pan and spread it into an even layer using your spatula.
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Place the marshmallow cream in a microwave-safe bowl and heat for 10-15 seconds to soften. Dollop the softened fluff over the brownie batter, then use a knife to carefully swirl it into the batter for a beautiful marbled effect.
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Bake for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it (not wet batter). Be careful not to overbake, as this will lead to dry brownies.
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Remove the pan from the oven and place it on a wire rack to cool completely (approximately 1½ to 2 hours).
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Once cooled, lift the brownies out of the pan using the parchment overhang and transfer them to a cutting board. Slice into squares and enjoy!
Notes
To freeze, wrap cooled brownies tightly in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to two months. Thaw them in the refrigerator, then allow them to come to room temperature on the counter before serving.