Easy and Rich Marshmallow Brownies
Follow these simple steps at home to make your very own Marshmallow Brownies with mini marshmallows! Fudgy brownies made with cocoa powder are topped with a layer of mini marshmallows and then frosted with a decadent fudge icing. Such a fun twist on classic chocolate brownies! Makes 16 squares.
As a trained pastry chef, I know a good scratch-made brownie recipe when I see one. I also always found baking marshmallows fascinating! The texture is just so much fun to play with. So tada! I bring you a super easy recipe for marshmallow brownies!
Ive used marshmallows as ingredients in recipes like these S’mores brownies, marshmallow frosting (which you can also slather on top of these,) or even top hot chocolate cupcakes with them for a fun cupcake treat!
In this recipe, mini marshmallows are poured on top of warm fudgy brownies and then toasted up to make them gooey and brown. Then these cocoa powder brownies are slathered with this top rated, 5 star brownie frosting that just takes it over the top! Brownies with icing are so much better than without!
I don’t recommend mixing mini marshmallows into the brownie batter because when I tried that, the marshmallows just melted. There were no white marshmallowy puffs throughout the brownies and there was no significant marshmallow taste.
Best to stick with just pouring them on top of baked brownies!
What you need
- Mini Marshmallows – These fluffy treats are topped onto the baked brownies to create a delicious texture and flavor.
- Brownie Frosting– The frosting ingredients are listed below, it takes less than 5 minutes to make!
For Frosting:
- Unsalted Butter – Creates the thick creamy base of the frosting.
- Cocoa Powder – Adds chocolate flavor and brown color.
- Confectioners Sugar – This finely milled sweetener adds thickness to the frosting as well as gives it a sweet flavor.
- Milk – Used to thin out the frosting as needed to make it the perfect consistency.
Making marshmallow brownies
Using an oven instead of kitchen torch
If you don’t have a kitchen torch, bake marshmallows in the oven for an extra 3 minutes, but make sure that the marshmallows don’t burn. Marshmallows are very delicate and can only withstand a few minutes in the oven. Be sure to check them closely and remove them from the oven as soon as they start to brown.
I do not recommend broiling your brownies unless you are seriously watching them the whole time. They only need 20-30 seconds of broil time and can easily catch fire if left for longer. The 3 minutes is only if your oven is on bake at 350!
Recipe Tips
- If the frosting is too thick, add a teaspoon more milk at a time until you reach desired consistency.
- The brownie frosting hardens quickly, so make sure to frost right away. It’s ok to do it while the brownies are still warm.
- If you only have larger marshmallows, cut them in quarters. It’s hard to frost them with the brownie frosting because they will be too large. I have not made this recipe with marshmallow fluff.
How to Make Homemade Marshmallow Brownies
Ingredients
- 1/2 cup (113.5 g) butter
- 6 oz (170.1 g) semi sweet chocolate chips, about 1 heaping cup
- 1 cup (200 g) granulated sugar
- 3 (3) eggs, large
- 1 tsp (1 tsp) vanilla extract
- 1/2 cup (62.5 g) flour
- 1/4 cup (21.5 g) cocoa powder
- 1/2 tsp (0.5 tsp) salt
- 2 cups (100 g) mini marshmallows, or 10 oz bag
For Frosting:
- ¼ cup (56.75 g) unsalted butter, 56g
- ⅓ cup (28.67 g) cocoa, 35g
- 2 cups (240 g) confectioners sugar, 227g
- 3 tbsp (3 tbsp) milk
Instructions
- Preheat the oven to 350° F and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray.
- In a microwave safe bowl combine the 1/2 cup butter and 6 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is melted. About 90 seconds total. Let the chocolate cool for 2 minutes.
- In a medium bowl add the 1 cup sugar and 3 large eggs and whip on high speed using an electric mixer for 3 minutes. You can use a hand mixer or a stand mixer fitted with the whisk attachment.
- Add the chocolate and butter mixture into the eggs. Use a spatula for this. Add the 1 tsp vanilla extract and mix.
- Next add in the 1/2 cup flour, 1/4 cup cocoa powder, and 1/2 tsp kosher salt. Mix gently until combined.
- Pour the batter into the prepared pan and bake for 26-28 minutes.
- Remove the brownies from the oven and add 2 cups of mini marshmallows on top.
- Either return the brownies to the oven for 3 minutes (be careful not to burn the marshmallows!) or torch the marshmallows with a kitchen torch- my preferred way!
- Make the brownie frosting. In a large bowl melt the butter 30 seconds at a time in the microwave until fully melted.
- Add in the ⅓ cup cocoa powder and whisk until smooth.
- Add in the 2 cups of confectioners sugar and 3 tbsp milk.
- Immediately spread on top of the marshmallows and let set. The frosting will harden quickly so don’t wait to slather it on top!
Maybe a good idea to add a note to cool these IN THE PAN. lol
I usually let brownies cool for a few minutes then lift out using the paper and cool on a wire rack. Don’t do that with these. Melted marshmallow and running icing (mine did NOT set fast) EVERYWHERE. Oops.
I got it back in the pan and stuck the whole thing in the freezer until it had set up. A mess, by yummy.
Ahhh Josephine! Sorry about that- I’m glad they were still delicious, ill definitely make a note of that! Thanks for letting me know! I had cooled them totally in the pan so I didnt think about it!
I don’t understand why there are 2 gram measurements for some ingredient (black vs. light gray)? The light gray really make the recipe confusing!
You need to fix the gram measurement for the frosting recipe as they are off. 1/3 cup cocoa is 33g, 2 cups powdered sugar is 224g. My frosting was way too thick to spread and I had to add almost 3T more milk to spread.
The marshmallow measurements are off as well. A 10oz bag is 283g by volume vs the 100g. I couldn’t figure out why there were so many marshmallows to put on an 8 x 8 area.
I’m sure they’re good, but instructions need improvement which is the reason for my rating.
Hey Gloria, the recipe card will calculate it sometimes on its own built in but then I add in my own- honestly the grams arent really that far off- 28-35 grams when youre saying its 33- its not really going to make that big of a difference and since its frosting its really easy to fix it. The same goes for the powdered sugar. It really just depends on how thick you like your frosting. You can also just use 2 cups of marshmallows.
Too sweet for me, but I’m an older adult. I’m sure the kids would love it. I used 2/3 cup sugar and mixed the marshmallows with the brownie mix to cook. I also omitted the frosting. Had to cover the top in the last seven minutes cause it was burning. I think for me only half the marshmallows would be better. Thanks for the recipe. I had to use up some old marshmallows.
Yes these are definitely on the sweet side. Appreciate you making these Jim!