Marshmallow Brownies
Rich, gooey, and chocolatey– these homemade Marshmallow Brownies are absolutely irresistible!
Years ago, my middle school served homemade Marshmallow Brownies during school lunch. They were a huge hit, and I loved them so much I asked the cafeteria ladies for the recipe. I was only 13, and unfortunately it was lost at some point. It was fun to read though, because their recipe was written in amounts to make enough for the whole school! Since then, I created my own version, and they are a hit wherever I take them. If you love this combination as much as I do, these are a must try!
Table of contents
Ingredients
Here are the pantry ingredients you’ll need to make the brownies…
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Vegetable oil
- Salt
- All-purpose flour
- Cocoa powder
- Chocolate chips
- Powdered sugar
- Mini marshmallows
How to make
Preheat the oven to 350 degrees. Prepare a 9×13 pan by spraying it with cooking spray, and lining it with parchment paper. Melt the butter and let cool. To a mixing bowl, add the butter, vegetable oil, granulated sugar, and brown sugar, and mix well.
Whisk in the eggs and vanilla, beating the batter until it’s lighter in color, which takes about a minute. Add the flour, cocoa powder, and salt, then mix only until combined. Pour in the chocolate chips and fold in gently.
Pour the batter in to the prepared pan, and bake for 30-35 minutes, or until brownies are set and a toothpick comes out clean (and not jiggly in the middle). As soon as the brownies come out of the oven, sprinkle the marshmallows evenly over the top. Place back in the oven for about 2-3 minutes just until the marshmallows look puffy. Remove from the oven and let cool completely.
While the brownies are cooling, start your frosting. Measure the powdered sugar (3 cups) into a large mixing bowl. In a large glass measuring cup, or glass bowl (microwave safe), melt the butter, cocoa, and 2 tablespoons of the milk until it comes to a boil. Stir in the vanilla, then add the chocolate mixture to the powdered sugar.
Add the rest of the milk, beating with a wooden spoon until the consistency is smooth. Add a little more milk if necessary, or until you have the frosting consistency you’d like. Pour the frosting over the marshmallows, and spread evenly across the top.
Recipe notes
Store in the refrigerator for up to 5 days, or freeze up to 3 months.
They will be easier to cut if you wait until they’re completely cool, and even the next day.
If you want to make Rocky Road Brownies, add 1 1/2 cups walnuts ( chopped almonds) at the same time as the marshmallows.
More desserts
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Marshmallow Brownies
Ingredients
Brownies
- 1 cup unsalted butter melted and cooled
- 2 tablespoons vegetable oil
- 1 1/4 cups white sugar
- 1 cup light brown sugar packed
- 4 eggs large at room temperature
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon salt
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder good quality
- 3 cups mini marshmallows
- 8 oz chocolate chips
Frosting
- 3 cups powdered sugar
- 1/2 cup butter
- 4 tablespoons cocoa
- 4 tablespoons milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9×13 pan by spraying it with cooking spray, and lining it with parchment paper.
- Melt the butter (1 cup), and let cool. To a mixing bowl, add the butter, vegetable oil (2 T.), granulated sugar (1 1/4 cups) and brown sugar (1 cup), and mix well.
- Whisk in the eggs and vanilla, beating the batter until it’s lighter in color, which takes about a minute.
- Add the flour (1 cup), cocoa powder (1 cup), and salt, then mix only until combined. Pour in the chocolate chips (8 oz.) and fold in gently.
- Pour the batter in to the prepared pan, and bake for 30-35 minutes, or until brownies are set and a toothpick comes out clean (and not jiggly in the middle). As soon as the brownies come out of the oven, sprinkle the marshmallows (3 cups) evenly over the top. Place back in the oven for about 2-3 minutes just until the marshmallows look puffy. Remove from the oven and let cool completely.
- While the brownies are cooling, start your frosting. Measure the powdered sugar (3 cups) into a large mixing bowl.
- In a large glass measuring cup, or glass bowl (microwave safe), melt the butter (1/2 cup), cocoa (4 T.), and 2 tablespoons of the milk until it comes to a boil. Stir in the vanilla, then add the chocolate mixture to the powdered sugar.
- Add the rest of the milk, beating with a wooden spoon until the consistency is smooth.
- Add a little more milk if necessary, or until you have the frosting consistency you’d like.
- Pour the frosting over the marshmallows, and spread evenly across the top.
Notes
Store in the refrigerator for up to 5 days, or freeze up to 3 months.
They will be easier to cut if you wait until they’re completely cool, and even the next day.
If you want to make Rocky Road Brownies, add 1 1/2 cups walnuts ( chopped almonds) at the same time as the marshmallows.
My goodness! So easy and SO good. Perfect for taking to church potlucks or serving at any kind of gathering.