Easy Marshmallow Brownies
These Easy Homemade Marshmallow Brownies are the ultimate gooey, chocolatey treat your family will crave again and again. Perfect for bake sales, potlucks, or cozy nights at home, they deliver layers of rich fudge brownies topped with a pillowy marshmallow layer and a smooth chocolate glaze.
Back in college, I used to bake brownies for my roommates on weekends.
One night, I added leftover mini marshmallows on top of the warm brownies—and that moment changed everything.
The marshmallows melted into a fluffy layer, and I quickly poured chocolate ganache over the top.
That accidental experiment became an instant hit and is now one of my go-to easy desserts.
Why You’ll Love This
- Triple-Layer Deliciousness: You get rich fudgy brownies, soft marshmallow topping, and smooth chocolate glaze—all in one bite.
- Quick and Easy: Simple pantry ingredients and a few easy steps make this recipe beginner-friendly.
- Crowd-Pleaser: Perfect for parties, bake sales, or gifting—these always get rave reviews.
- Customizable: Add nuts, use different types of chocolate, or try flavored marshmallows for a twist.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine: American
Servings: 12
Estimated Cost: $7
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Saucepan
Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
For the Marshmallow Layer:
- 4 cups mini marshmallows
For the Chocolate Glaze:
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tbsp butter
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Make the brownie batter: In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, and salt. Gradually mix into the wet ingredients until fully combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–30 minutes, or until a toothpick comes out with moist crumbs.
- Add marshmallows: Remove brownies from oven and immediately sprinkle mini marshmallows evenly on top. Return to oven for 2–3 minutes until marshmallows puff.
- Cool slightly: Let cool for 10 minutes while preparing the glaze.
- Make the glaze: In a small saucepan over low heat, melt chocolate chips, heavy cream, and butter until smooth, stirring constantly.
- Spread glaze: Pour the warm chocolate glaze over the marshmallow layer and gently spread it evenly.
- Chill and serve: Cool completely or refrigerate for cleaner slices. Cut into squares and enjoy!
Tips for Success
- Don’t overbake the brownies—slightly underbaked gives you that fudgy center.
- Spread the marshmallows evenly to ensure full coverage and that perfect gooey top.
- Let the glaze cool slightly before slicing for neat, bakery-style bars.
- Use parchment paper to easily lift the brownies out of the pan for cleaner cutting.
Nutrition Facts
(Per serving – makes 12)
- Calories: 385
- Fat: 20g
- Carbohydrates: 48g
- Sugar: 36g
- Protein: 4g
- Fiber: 2g
Easy Marshmallow Brownies
Ingredients
For the Brownie Base
- 1 cup unsalted butter, melted
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
For the Marshmallow Layer
- 4 cups marshmallows
For the Chocolate Glaze
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- 2 tbsp butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Make the brownie batter: In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, and salt. Gradually mix into the wet ingredients until fully combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–30 minutes, or until a toothpick comes out with moist crumbs.
- Add marshmallows: Remove brownies from oven and immediately sprinkle mini marshmallows evenly on top. Return to oven for 2–3 minutes until marshmallows puff.
- Cool slightly: Let cool for 10 minutes while preparing the glaze.
- Make the glaze: In a small saucepan over low heat, melt chocolate chips, heavy cream, and butter until smooth, stirring constantly.
- Spread glaze: Pour the warm chocolate glaze over the marshmallow layer and gently spread it evenly.
- Chill and serve: Cool completely or refrigerate for cleaner slices. Cut into squares and enjoy!
Notes
- Don’t overbake the brownies—slightly underbaked gives you that fudgy center.
- Spread the marshmallows evenly to ensure full coverage and that perfect gooey top.
- Let the glaze cool slightly before slicing for neat, bakery-style bars.
- Use parchment paper to easily lift the brownies out of the pan for cleaner cutting.
Common Questions
Can I use boxed brownie mix instead?
Yes! Prepare the boxed mix as instructed, then follow the rest of the recipe for marshmallow and glaze layers.
How should I store these brownies?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze marshmallow brownies?
Yes! Freeze in layers with parchment between them for up to 2 months. Thaw at room temperature before serving.
Can I make them gluten-free?
Absolutely—just use your favorite 1:1 gluten-free flour blend in place of the regular flour.
Thanks for stopping by and trying out this sweet, satisfying treat!
I hope these marshmallow brownies become a new favorite in your dessert rotation.
Happy baking and enjoy every gooey bite!
