WHAT’S FOR DESSERT?
Marshmallow Brownies
Array/5
COOK TIME
30 min
TOTAL TIME
45 min
SERVINGS
12-16 brownies
Fudgy brownies meet a gooey layer of mini melted marshmallows in this super simple Marshmallow Brownies recipe. This dessert has a decadent texture with a hint of s’mores flavor and can be made with a boxed brownie mix!
I’ve been on a major marshmallow kick lately, and with summer around the corner, that’s ok with me! I usually have a bag of them on hand in the kitchen and after making smores this weekend, I wanted to find a new and interesting way to use them up and brownies were it! You’ll love making these delicious fudgy brownies that have a melty, gooey marshmallow layer sandwiched between chocolate frosting on top!
Boxed Brownies vs. Homemade
One of the best things about this recipe is that it is semi-homemade. Instead of making a batch of homemade brownies, I use a good-quality boxed mix like Ghiradehilli. If you are going to make your own, I highly recommend using the brownie ingredients from my Dark Chocolate Brownie Bites. No matter what you decide, they will turn out delicious either way.
One thing I did decide to do was make my own homemade chocolate buttercream frosting. I just can’t get behind store-bought frosting because it has a waxy taste and is full of oils and preservatives that dull out the flavor and texture. Making your own frosting from scratch is not as hard as it seems! All you’ll need is butter, sugar, cocoa powder, and milk. Whip until smooth, and it’s ready to add an indulgent layer to the brownies or any dessert recipe!
Why You’ll Love This Recipe
Semi-homemade: The recipe is incredibly easy, using a boxed brownie mix as a base with minimal additional steps.
S’mores inspired: Adding marshmallows creates a gooey, stretchy layer that makes them extra special and delicious.
Ready in no time: The total prep and cook time is just 45 minutes, so you can enjoy these treats without a long wait.
Go to dessert: Serve them at BBQ’s birthday parties or as an extra special after-school snack!
Ingredients You’ll Need
Boxed Brownie Mix – Using a pre-made dry brownie mix saves loads of time and has everything you need measured and ready to go!
Mini Marshmallows – These make up the marshmallow layer in between the brownies and chocolate frosting for a gooey, sweet texture with a bit of nostalgia.
Butter – Makes up the base of the chocolate buttercream frosting, adding a creamy texture and rich buttery flavor.
Powdered Sugar – This finely milled sugar not only adds sweetness but gives structure to the frosting.
Cocoa Powder – Adds a rich cocoa flavor along with a natural brown color.
Milk – Helps thin out the frosting to the right consistency while keeping it creamy.
Step By Step Instructions
Bake the brownies: Mix the ingredients in your brownie mix with the proper oils and liquids. Bake the brownies according to the instructions on the box.
Add the marshmallow layer: Once the brownies come out of the oven, sprinkle a layer of mini marshmallows right on top while they are still warm. Place the brownies back in the oven to cook for an additional 3 minutes to melt the marshmallows until they become soft and puffy. Let the brownies cool completely before adding the frosting layer.
Make the chocolate buttercream: In the bowl of a stand mixer with the paddle attachment, cream the butter on high speed for 1-2 minutes. Very slowly, add the powdered sugar and salt. Mix on low speed until fully combined before adding the cocoa powder and milk. Whip until a smooth frosting consistency is formed.
Frost the brownies: Once the brownies have cooled, spread a thick layer of chocolate frosting on top using an offset spatula. Then, slice into squares and enjoy!
Baking Marshmallows
When you add mini marshmallows to the brownies and return them to the oven, they heat up and expand, becoming gooey and stretchy. Watch them closely and bake for only a few minutes to avoid the marshmallows turning from gooey to chewy as they cool!
Recipe Tips
Line your baking pan with parchment paper to prevent sticking and to help the brownies remove easily.
Evenly distribute the mini marshmallows over the brownies to make sure each bite has a gooey texture.
Watch the marshmallows closely while they bake; they should puff up but not brown too much.
Allow the brownies to cool completely before applying the frosting to prevent it from melting.
Use room-temperature butter for the frosting to achieve a smooth, easy-to-spread consistency.
Sift the powdered sugar and cocoa powder to avoid lumps in your frosting for a silky finish.
If the frosting is too thick, gradually add milk, one tablespoon at a time, until the desired consistency is reached.
Use a sharp knife to cut the brownies, wiping the blade between cuts for clean, neat slices.
Customize
Swap the mini marshmallows for flavored marshmallows like strawberry or chocolate to add a flavor twist.
Drizzle a layer of caramel sauce between the brownies and marshmallows.
Top the brownies with a sprinkle of sea salt after frosting to enhance the chocolate flavor.
Sprinkle crushed graham crackers on top of the frosting for a s’mores brownie.
Add chopped nuts like pecans or walnuts to the brownie batter for added texture and a nutty flavor.
Stir in chocolate chips or white chocolate chunks into the brownie mix before baking for extra chocolaty bites.
Experiment with different frostings, such as peanut butter or mint chocolate.
Sprinkle crushed cookies or candy pieces over the marshmallow layer before adding the frosting for added crunch
Storing & Freezing
Storing: Keep the cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, you can keep them in the refrigerator where they will last for up to a week, but allow them to come to room temperature before serving for the best flavor and texture.
Freezing: Wrap individual brownies tightly in plastic wrap, then place them in a zip-lock freezer bag to freeze for up to 3 months. Thaw the brownies at room temperature for a few hours or overnight in the refrigerator.
FAQ
What if I don’t have a stand mixer?
If you don’t have a stand mixer, you can use a hand mixer or even a sturdy whisk to make the frosting. Just make sure that the butter is soft enough to blend smoothly, and mix until the frosting reaches a spreadable consistency.
How do I know when the marshmallows are melted properly?
The marshmallows are done when they’ve puffed up and are slightly golden at the edges but not brown. Pull them out of the oven at this stage to prevent them from becoming too hard or chewy as they cool.
Can I make these brownies gluten-free?
Yes, you can make these brownies gluten-free by using a gluten-free brownie mix and making sure that all other added ingredients, like marshmallows and chocolate chips, are certified gluten-free. The rest of the recipe is the same.
More Brownie Recipes
Print
Marshmallow Brownies
A great combo of melty marshmallows and fudgy brownies. Easy to make and always a big hit.
Ingredients
1 Brownie Box Mix (I suggest Ghiradhelli brand) or make your own with my favorite homemade brownie recipe here.
mini marshmallows
Chocolate Frosting
3/4 cup (1 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/4 teaspoon kosher salt
1/2 cup cocoa powder
2–3 Tablespoons milk
Instructions
- Make the brownies according to the box instructions. (or from the homemade recipe instructions)
- Remove from oven and sprinkle mini marshmallows all over the top of the brownies. Place back in the oven for 3 minutes or until soft and puffy. Remove and let cool completely before icing.
- Frosting: In a stand mixer, mix butter on high speed for 1-2 minutes. Add powdered sugar and salt, mix again on low until combined. Add cocoa powder and milk, mix again until fully combined and smooth.
- Spread frosting over cooled brownies. Cut and enjoy the marshmallowy goodness!
Notes
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2 Responses
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I made this for Fathers Day and they were a big hit. Easy and delicious
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Yay! So happy you liked them!
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2 Responses
I made this for Fathers Day and they were a big hit. Easy and delicious
Yay! So happy you liked them!