Marshmallow Brownies Recipe

If you’ve ever dreamed of a brownie that’s fudgy, chocolatey, and topped with gooey marshmallow swirls, then I’ve got something just for you. This Marshmallow Brownies Recipe is one of those game-changers in the dessert world — it brings that perfect balance of rich cocoa and soft, fluffy marshmallow that makes every bite irresistible. I absolutely love how this turns out every time, and I can’t wait to share with you all the tips to nail it on your first try!

this Recipe

Ingredients You’ll Need

The beauty of this Marshmallow Brownies Recipe is how straightforward the ingredients are — classic brownie staples enhanced by that magical marshmallow creme. I always recommend using Dutch process cocoa for that rich, deep chocolate flavor, and a good quality marshmallow creme to really get those luscious gooey swirls.

• White granulated sugar: Provides sweetness and helps create that tender crumb.
• Large eggs: Key for structure and moisture; don’t skip the extra yolk for richness.
• Unsalted butter, melted: Adds a buttery flavor and moist texture; make sure it’s cooled before mixing.
• Pure vanilla extract: Brings out the chocolate notes and rounds out flavor.
• Canola or vegetable oil: Keeps the brownies moist without overpowering flavor.
• All-purpose flour: The backbone of the structure—measure carefully to avoid dryness.
• Unsweetened cocoa powder (Dutch process recommended): For that intense chocolaty richness.
• Cornstarch: Helps create a soft, almost fudgy texture without being cakey.
• Salt: Balances sweetness and enhances chocolate taste.
• Semi-sweet chocolate chips: Melts gently into bursts of chocolate goodness throughout the brownies.
• Marshmallow creme: The star topping that adds gooey sweetness and that wow factor swirl.

Variations

I love that this Marshmallow Brownies Recipe is super flexible. You can easily customize it to suit what you and your family enjoy. I often tinker with it depending on the season or who I’m baking for.

• Nutty Twist: I once added chopped walnuts for a lovely crunch contrast with the gooey marshmallow; my family went crazy for it.
• Peanut Butter Swirls: Swirling in some warm peanut butter with the marshmallow adds a decadent peanut-chocolate mashup.
• Chocolate Lovers’ Dream: Double the chocolate chips or add chunks of your favorite chocolate bar for an extra indulgent bite.
• Gluten-Free Version: Substitute the flour with a 1:1 gluten-free baking blend — just remember the texture might be slightly different but still delicious.

How to Make Marshmallow Brownies Recipe

Step 1: Prep Your Pan and Dry Ingredients

Preheat your oven to 325°F and grab a 9×9-inch baking pan. I love lining the bottom and two sides of the pan with parchment paper—it really helps to lift out those perfect brownie squares once cooled. Spray it lightly with nonstick spray after the parchment is set. Now sift the all-purpose flour, Dutch cocoa powder, and cornstarch together to avoid any lumps and make sure your batter mixes smoothly. Remember to stir in the salt as well. This step might seem small, but it makes a big difference in texture.

Step 2: Whip the Sugar and Eggs Until Pale and Fluffy

Using a mixer fitted with a whisk attachment is one of those small tricks I discovered that really elevates this recipe. Beat the sugar, eggs, and extra egg yolk on high speed for a full 5 minutes — patience here pays off. You want the mixture to become pale and fluffy, which helps make the brownies lighter and gives them that melt-in-your-mouth feel. Meanwhile, melt your butter carefully in the microwave, and don’t forget to let it cool slightly before adding it in.

Step 3: Combine Wet and Dry Ingredients Gently

Add the oil, cooled melted butter, and vanilla extract to your fluffy egg mixture. Switch your mixer to low speed and stir until everything is just combined. Then add the sifted dry ingredients, mixing again on low just until you see no streaks of flour. Overmixing here can make the brownies tough, so a gentle hand is key. Once that comes together, fold in the semi-sweet chocolate chips with a rubber spatula, distributing them evenly throughout the batter.

Step 4: Dollop and Swirl the Marshmallow Creme

Pour your luscious batter into the prepared pan, smoothing it out evenly. Now the fun part: microwave the marshmallow creme for about 20-30 seconds so it’s easier to dollop and swirl. Use a teaspoon to drop little blobs of marshmallow creme evenly over the top. With the tip of a butter knife, gently swirl the marshmallow into the brownie batter — this keeps those pretty marshmallow pockets without mixing them in completely. I love how this looks even before baking!

Step 5: Bake and Check for Doneness

Bake the brownies for about 45 to 55 minutes. It’s ready when a toothpick inserted in the center comes out slightly wet but with no raw batter. If too much batter sticks to the toothpick, pop it back in the oven for another 5 minutes and check again. This baking time window might feel a little long, but trust me — it’s worth it for those fudge-textured brownies. Once out, let them cool completely on a cooling rack before slicing. This gives everything time to set perfectly.

How to Serve Marshmallow Brownies Recipe

Garnishes

When I serve these brownies, I keep it simple because the marshmallow swirls are already show-stopping. A light dusting of powdered sugar adds a delicate sweetness and an elegant touch. Sometimes I sprinkle a few extra mini marshmallows or extra chocolate chips on top just before serving if it’s a casual get-together — it amps up the fun factor.

Side Dishes

These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance their richness. For drinks, I love a hot cup of coffee or a cold glass of milk — both complement the chocolate and marshmallow so well and bring back that nostalgic dessert vibe.

Creative Ways to Present

For parties, I like cutting these brownies into bite-sized bars and arranging them on a tiered serving platter along with fresh berries. It looks festive and encourages everyone to mingle while nibbling. Another favorite is drizzling a little caramel sauce over the top for special occasions — it adds an extra layer of decadence that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Once your Marshmallow Brownies have cooled completely, store them in an airtight container at room temperature for up to 3 days. I’ve found that wrapping them tightly with plastic wrap first, then placing them in a container, keeps the gooey marshmallow swirls soft and moist longer.

Freezing

If you want to freeze leftovers, slice the brownies first and freeze them individually wrapped in plastic wrap and then in a freezer-safe bag. This saves time later when you want just a single treat. They freeze wonderfully for up to 2 months without compromising flavor or texture.

Reheating

To enjoy leftover brownies, I pop individual pieces in the microwave for about 10-15 seconds — just enough to warm the marshmallow and soften the chocolate chips without melting everything into a mess. Alternatively, a few minutes in a 300°F oven wrapped in foil works great to refresh their soft texture.

FAQs

Final Thoughts

Honestly, this Marshmallow Brownies Recipe has become a staple in my kitchen because it hits all the right notes — it’s rich, gooey, and just playful enough with those swirls of marshmallow magic. I remember the first time I served these at a family gathering, and the smiles said it all. If you love a dessert that’s comforting yet a little special, you’re going to enjoy making and sharing these as much as I do. Trust me, once you try this recipe, it’ll become one of your go-to brownie treats, too!

Print