If you love decadent chocolate desserts that melt in your mouth, these Marshmallow Brownies will instantly win your heart. Picture a pan of thick, fudgy brownies swirled with ribbons of fluffy marshmallow crème—soft, gooey, and perfectly balanced with rich cocoa flavor. Every bite is a dreamy combination of chewy edges, a soft chocolate center, and pockets of gooey marshmallow.
This easy dessert recipe is perfect for chocolate lovers, family gatherings, or whenever you crave something sweet and indulgent. The beauty of these brownies lies in their simplicity—you don’t need fancy ingredients or baking expertise to create bakery-style results. Whether you’re hosting a party, looking for family comfort food, or need a quick homemade dessert idea, this Marshmallow Brownies recipe delivers every time.
Why You’ll Love This Recipe
- Rich and Fudgy Texture: Deep chocolate flavor with a soft, melt-in-your-mouth center.
- Gooey Marshmallow Swirls: A perfect contrast of sweetness and texture in every bite.
- Easy to Make: Simple pantry ingredients, no mixer required.
- Budget-Friendly Baking: Uses affordable ingredients you already have on hand.
- Perfect for All Occasions: Great for potlucks, holidays, or weeknight desserts.
- Kid-Approved Sweet Treat: The marshmallow layer makes it fun and irresistible for little ones.
Whether you’re a beginner baker or an experienced home cook, this chocolate marshmallow brownie recipe is foolproof and guaranteed to impress.
Ingredient Breakdown
Here’s a closer look at each ingredient and what makes these brownies so special. Understanding their role helps you bake the best fudgy brownies every time.
White Granulated Sugar (2 cups) – Provides sweetness, but also moisture, giving the brownies that signature chewy texture.
Eggs (3 large + 1 yolk) – The secret to rich, dense brownies. The extra yolk adds extra fat for a fudgier, creamier bite.
Unsalted Butter (½ cup, melted) – Creates that classic buttery flavor while keeping the brownies moist.
Pure Vanilla Extract (2 tsp) – Enhances the chocolate flavor and adds a warm, bakery-style aroma.
Oil (½ cup canola or vegetable) – Ensures the brownies stay soft even after cooling. The combination of butter and oil gives the best texture.
All-Purpose Flour (¾ cup) – Just enough to give structure without making the brownies cakey.
Unsweetened Cocoa Powder (1 cup, Dutch-process preferred) – The heart of the recipe. Dutch cocoa gives a deep, luxurious chocolate flavor and darker color.
Cornstarch (1½ tbsp) – A baker’s secret for soft, gooey brownies. It lightens the texture and prevents them from being too dense.
Salt (½ tsp) – Balances sweetness and enhances chocolate flavor.
Semi-Sweet Chocolate Chips (1 cup) – Melt slightly while baking, creating pockets of rich chocolate goodness.
Marshmallow Crème (1 cup) – The showstopper ingredient. Adds gooey, sweet swirls that make these brownies irresistible.
Together, these ingredients create the ultimate homemade brownie recipe with layers of texture—chewy, creamy, and perfectly sweet.
Pro Tips
- Don’t Overmix the Batter: Overmixing adds air, making brownies cakey instead of fudgy.
- Use Room Temperature Eggs: Helps them blend more easily for a smoother texture.
- Slightly Underbake: Brownies continue to cook as they cool—this ensures a gooey center.
- Cool Before Cutting: It’s tempting to dig in early, but patience pays off with clean edges.
- Use Dutch-Process Cocoa: It gives richer chocolate flavor and that signature dark color.
These easy baking tips ensure your brownies turn out rich, decadent, and bakery-quality every time.
Ingredient Swaps and Variations
Want to customize your brownies? Try these fun and budget-friendly baking variations:
- Add Nuts: Stir in chopped pecans, walnuts, or almonds for crunch.
- S’mores Brownies: Sprinkle crushed graham crackers and mini marshmallows on top before baking.
- Caramel Swirl: Replace marshmallow crème with caramel sauce for a salted caramel twist.
- Peanut Butter Swirl: Add spoonfuls of peanut butter for chocolate-peanut perfection.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe celiac-friendly.
- Keto Variation: Substitute sugar with a monk fruit or erythritol blend and use almond flour.
Each variation keeps the gooey, chocolatey goodness intact while letting you tailor the flavor to your liking.
Serving Suggestions
These Marshmallow Brownies are rich enough to stand alone, but here are some delicious pairing ideas:
- Warm with Vanilla Ice Cream: A classic dessert pairing that never fails.
- Drizzle with Chocolate or Caramel Sauce: Adds extra decadence.
- Top with Whipped Cream: For a lighter, creamy contrast.
- Pair with Coffee or Hot Cocoa: The perfect combo for cozy evenings.
- Serve at Parties: Cut into bite-sized squares for dessert tables or potlucks.
They also make an ideal holiday dessert or easy weeknight treat that feels indulgent yet simple.
Make Ahead + Storage Tips
To Make Ahead: Prepare the batter and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 30 minutes before baking.
To Store: Keep brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.
To Freeze: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before serving.
To Reheat: Microwave a brownie for 10–15 seconds for that fresh-from-the-oven gooeyness.
These meal prep dessert ideas are great for busy families who love having homemade treats ready to enjoy anytime.
Cultural Notes
Brownies have been a beloved part of American comfort food since the early 1900s. Adding marshmallow crème is a playful twist inspired by classic campfire s’mores. The result is a modern fusion of two nostalgic desserts—brownies and marshmallows—making it a timeless hit for all generations.
Whether you’re baking for a family dinner, potluck, or holiday celebration, Marshmallow Brownies bring joy to any occasion with their perfect balance of sweetness and nostalgia.
Frequently Asked Questions (FAQ)
1. Can I use mini marshmallows instead of marshmallow crème?
Yes! Replace 1 cup of marshmallow crème with 1 ½ cups of mini marshmallows. Just note they’ll melt more unevenly, giving a chunkier texture.
2. How do I make the brownies extra fudgy?
Slightly reduce the flour to ½ cup and bake on the lower end of the time range for gooier brownies.
3. Can I double this recipe?
Absolutely! Use a larger baking pan (or two 9×13 pans) and increase baking time by 5–8 minutes.
4. How can I make this recipe dairy-free?
Use dairy-free butter, coconut oil, and plant-based chocolate chips. The results will still be delicious and chewy.
5. Why do my brownies sink in the middle?
That’s actually a good sign—they’re extra fudgy! If they sink excessively, they may have been slightly underbaked.
Marshmallow Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
- In a large mixing bowl, whisk together the granulated sugar, eggs, and egg yolk until well combined and slightly pale. Add melted butter, vanilla extract, and oil, mixing until smooth and incorporated.
- In another bowl, sift together the flour, cocoa powder, cornstarch, and salt. This helps remove lumps and ensures a smooth brownie texture.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to keep brownies soft. Fold in the chocolate chips.
- Pour half of the brownie batter into the prepared pan. Drop spoonfuls of marshmallow creme over the batter, then top with the remaining batter. Use a knife to create gentle swirl patterns through the layers.
- Bake for 28–32 minutes, or until a toothpick inserted into the brownie (not the marshmallow) comes out with a few moist crumbs. The marshmallow will puff and lightly brown.
- Let the brownies cool completely in the pan before cutting. This helps them set and makes cleaner slices. Enjoy your gooey, fudgy marshmallow brownies!
