clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
marshmallow brownie on a spatula

Marshmallow Brownies

  • Author: Jodi


  • 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


  • 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


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.


  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.


  • 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.