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Marshmallow Brownies
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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 385kcal

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.