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Marshmallow Brownies

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These Marshmallow Brownies are decadent rich brownies topped with gooey marshmallows and delicious chocolate buttercream. . .a serious chocolate lover’s dream come true.

marshmallow brownie on a spatula this …

Um, hello there delicious Marshmallow Brownies. . .

Back in pre-covid days when you could have large social gatherings like open houses for your son or daughter’s missionary farewell, these brownies entered my life. My friend brought these brownies to my son Braydon’s missionary farewell open house and we all went crazy for them (#ihatecovid 😂).

When I got the recipe from her I laughed because it was almost identical to my Mississippi Mud Cake, which has been a family favorite for years! 

I have never been one that loves the chocolate covered marshmallow eggs and bunnies that you see at Easter time, but these marshmallow brownies . . . holy smokes they have stolen my heart.

Three delicious layers . . .

  • Brownie: The base of these is a decadent brownie layer. If boxed brownies are your usual go-to, promise me you’ll give them up just this one time. I love boxed brownies too, but this brownie recipe is simple and so, so good.
  • Marshmallow: These brownies are topped with a layer of mini marshmallows. They bake in the oven for just a few minutes until they’re puffed up and gooey. . .YUM!
  • Chocolate Frosting: The last (and best) layer is the chocolate buttercream. It’s a simple chocolate frosting that is amazing! It’s spread on top of the cooled marshmallow layer and finishes these brownies off to perfection.  

TIPS FOR MAKING MARSHMALLOW BROWNIES:

  • Use a plastic knife to easily cut theses brownies and wipe it clean after each cut. Also, make sure they’ve cooled for at least 30 minutes before cutting. The marshmallow won’t stick to the plastic knife which will make your life so much easier.
  • Don’t over bake these brownies! You want a few moist crumbs on the toothpick when you pull it out after testing. Remember, these brownies go back into the oven for an additional 3 to 5 minutes to melt the marshmallows, so if they seem slightly under baked when you test them, that’s ok because they’ll get a few more minutes in the oven.
  • We think these brownies are actually better the second day, so try making them a day ahead of when you need them.

Oh these brownies are the kinds of things I dream of and you will too. I honestly can’t say enough good things about them. You’re going to love them, especially if you are a fan of those chocolate covered marshmallow thingies around the holidays.

Hope you make them ASAP!

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marshmallow brownie on a spatula

Marshmallow Brownies

  • Author: Jodi
Print Recipe

Ingredients

Scale
  • 1 cup butter
  • 2 cups sugar
  • 1/3 cup cocoa
  • 4 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup nuts (optional)
  • 1 pkg. (10 oz) mini marshmallows

Frosting:

  • 1/2 cup butter, melted & cooled
  • 1/4 cup cocoa 
  • 3 to 3 1/2 cups powdered sugar *
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions

Brownie Layer:

  1. Preheat oven to 350 degrees. Spray a 9×13 pan, set aside.
  2. Cream butter, sugar and cocoa together. Add vanilla, then eggs one at a time, beating well after each egg.
  3. Add flour and salt and mix until just combined.
  4. Spread into prepared pan and bake 25 to 30 minutes. Remove from oven and sprinkle the marshmallows evenly on top. Put back in oven and bake 3 to 5 more minutes or until marshmallow are puffy.
  5. Remove from oven let cool completely. 
  6. Once brownies are cooled, make the frosting.

Frosting:

  1. In a medium saucepan, melt butter over low heat. Let cool and add cocoa, powdered sugar, evaporated milk, vanilla and pinch of salt.
  2. Mix until combined and smooth. Spread frosting over the cooled brownies.

Notes

  • I usually start with 3 cups of powdered sugar and then add more if needed to get the desired consistency. I usually end up using 3 1/2 cups and then add an extra splash of evaporated milk if needed.
  • I have also made this with 1/4 cup of butter and it’s still delicious. So if you’re wanting to cut out a little butter, then feel free to.
  • If you’re feeling slightly lazy, it’s ok to not melt the butter. I have made this frosting plenty of times using softened butter . . . just a little tidbit for ya.

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Recipe Source: My friend Vicki — thanks for sharing!

Comments

  1. Teresa says

    Jodi, I love brownies, but not marshmallows. Do you think I could just eliminate the marshmallow layer? Would the frosting still work on just the brownies?

    Reply

    • Jodi says

      Hi Teresa! Of course you could leave the marshmallows off and still frost them. The final brownies obviously won’t be as thick because there will be no marshmallow layer, but they will still be delicious! Hope you’ve doing well!❤️

      Reply

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It is nice to meet you!

Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.

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