Marshmallow Brownies

Marshmallow brownies are loaded with chocolate and have a gooey center, making them irresistibly fudgy bars. The brownies use semisweet and dark chocolate chips, a flavor secret that takes your baking from good to great. They also fold in miniature marshmallows and swirl in marshmallow creme. Wherever the marshmallow feels the oven’s direct heat, it turns golden and toasty. Within the chocolate batter, the marshmallow becomes appealingly soft and fluffy. This is one of the best brownie recipes—we dare you to eat just one.

Marshmallow Brownie Ingredients

• Chocolate chips: For these brownies with marshmallows, semisweet chocolate chips are blended into the batter and dark chocolate chips are stirred in at the end. The combination creates intense, double-chocolate bites.
• Butter: Butter’s fat quickly converts the chocolate chips into a silky smooth chocolate sauce. Use a microwave to melt chocolate and butter quickly and easily, and then let the mixture cool slightly before continuing with the recipe. A cooler temperature keeps the eggs from curdling and the chocolate chips and marshmallows from starting to melt before you bake the brownies.
• Eggs: Eggs give brownies a classic cakey and fudgy texture, with just enough moisture to bind all the ingredients together. Bake with room-temperature eggs for easy mixing.
• Brown sugar: All types of sugar can sweeten brownies, but the molasses in brown sugar gives the bars extra flavor.
• Vanilla extract: Vanilla boosts the flavor of scratch-made brownies too. For the best flavor, buy pure vanilla extract, not imitation vanilla, or make vanilla extract at home (it’s so easy).
• Flour: Scoop from a bag of all-purpose flour for these brownies with marshmallows. This versatile standard has the ideal protein content for the rich bars.
• Baking powder: This recipe calls for baking powder rather than baking soda. Baking powder includes cream of tartar, which helps the batter become fluffy and the brownies rise in the oven.
• Salt: A little salt balances the brownies’ sweetness and makes the chocolate taste more chocolaty. There’s not enough salt in the batter to be noticeable once baked. For salted chocolate bars, sprinkle flaky sea salt on the marshmallow brownies as soon as they come out of the oven.
• Miniature marshmallows: As the brownie batter bakes, it creates pockets for the gooey mini marshmallows. These are the best marshmallows for brownies and more.
• Marshmallow creme: Marshmallow creme is soft and spreadable even at room temperature. To make a homemade version without corn syrup and preservatives, mix up a batch of Swiss meringue buttercream but leave out the butter.

Directions

Step 1: Melt the chocolate and butter

In a microwave, melt the semisweet chocolate chips and the butter, stirring until smooth. Cool for 10 minutes.

Editor’s Tip: Chocolate mixed with butter is less likely to overcook in the microwave than chocolate on its own, but you still need to keep an eye on it. Lower the power setting and use 30-second bursts, stirring between each.

Step 2: Make the batter

In a large bowl, beat the eggs, brown sugar and vanilla until blended.

Beat in the melted chocolate mixture.

Step 3: Add the dry ingredients

In a small bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the batter.

Beat to mix well.

Stir in the mini marshmallows and dark chocolate chips.

Step 4: Swirl in the marshmallow creme

Spread the batter into a foil-lined 13×9-inch baking pan. Spoon or pipe the marshmallow creme over the top.

Then, swirl the batter and creme with a knife.

Step 5: Bake and cool

Bake at 325°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool the brownies completely on a wire rack before cutting.

Marshmallow Brownie Variations

• Brown the butter: Instead of microwaving, brown the butter on the stovetop until it darkens and releases a nutty aroma. Pour the liquified butter into a heatproof bowl, let it cool to about 185° and then stir in the semisweet chocolate chips until they melt in smoothly. If the chips remain chunky, coat them in the warm butter and cover the bowl for a few minutes before stirring until smooth.
• Use other extracts: Give marshmallow brownies a hint of mint with peppermint extract or a boozy taste with rum extract. It takes just a splash, added with or in place of the vanilla extract.
• Infuse the brownies with coffee: Stir a spoonful of dry espresso powder into the dry ingredients. Instead of making brownies taste like a morning mocha, coffee kicks up the chocolate flavor, making it a secret ingredient for the best chocolate desserts. Use finely ground dry powder instead of brewed espresso, which would make this batter runny.
• Replace the marshmallow creme: Keep the mini marshmallows, but swirl in a different topping. Spoon peach-raspberry or blueberry jam over the batter and then cut through both layers with a butter knife to create swirls. Do the same with softened peanut butter or caramel.

How to Store Marshmallow Brownies

Store brownies with marshmallows in an airtight container at room temperature, with layers separated by parchment to minimize sticking. These brownies last even longer when stored in the refrigerator or freezer in an airtight container.

How long do marshmallow brownies last?

Marshmallow brownies last up to five days at room temperature. If you keep them in the fridge, they’re good for about a week. The longer they sit, the dryer they will be and the marshmallow might harden.

Can you freeze marshmallow brownies?

Freeze marshmallow brownies as an uncut slab for the best protection from freezer burn. Use the foil liner to lift the baked brownies from the pan, and flip the slab onto parchment. Once the brownie slab has cooled completely, wrap it in parchment, storage wrap and foil. Freeze individual brownies with marshmallow in an airtight container, with parchment pressed tightly to the top of each brownie layer. Marshmallow brownies keep well in the freezer for up to three months. Thaw them, unwrapped, on a plate at room temperature.

Marshmallow Brownie Tips

How do you know when marshmallow brownies are done?

Overbaking is one of those mistakes everyone makes with brownies because brownies keep cooking out of the oven. For a fudgier texture, pull them from the oven when a test toothpick still shows batter streaks; for cakey brownies, the toothpick should show just a few moist crumbs. Because they’re still cooking on the counter, wait at least 30 minutes before cutting brownies.

Can you use brownie mix for marshmallow brownies?

It’s easy to hack a box of brownie mix for marshmallow brownies. If the mix you choose calls for oil, use butter as you would in this from-scratch version. Add this recipe’s salt and vanilla extract to the boxed mix when mixing the batter. Fold in 1 cup each of the mini marshmallows and dark chocolate chips at the end, and then spread on and swirl in the marshmallow creme before baking per the boxed mix instructions. Check on the brownies a couple of minutes before the recommended cooking time ends.

How do you cut brownies cleanly?

Cooled brownies cut more cleanly than warm ones, especially brownies with gooey chocolate bits and marshmallows, so be patient. You’ll make even cleaner cuts if you chill the brownie block in the refrigerator or freeze it overnight. Line the pan with foil or parchment to easily lift the brownies from the pan; that way, you don’t risk scoring your bakeware when you cut them. Cut dessert bars with a stainless steel bench scraper for even squares, wedges or rectangles.