Name: Marshmallow Brownies Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups white granulated sugar; 3 large eggs; 1 egg yolk; 1/2 cup unsalted butter, melted; 1/2 cup oil (canola or vegetable); 2 tsp pure vanilla extract; 3/4 cup all-purpose flour; 1 cup unsweetened cocoa powder (Dutch process recommended); 1 1/2 tbsp cornstarch; 1/2 tsp salt; 1 cup semi-sweet chocolate chips; 1 cup marshmallow creme

Jump to Recipe· 4.2 from 11 reviews

I absolutely love sharing my Marshmallow Brownies Recipe with friends and family because it perfectly combines two of my favorite treats: rich, fudgy brownies and gooey, sweet marshmallow. This recipe delivers a luscious chocolate experience with a delightful swirl of creamy marshmallow, creating an irresistible texture and flavor combo that’s sure to impress everyone who tries it. I find it not only scrumptious but also incredibly fun to make, and it always feels like a special indulgence that brightens up any occasion.

Why You’ll Love This Marshmallow Brownies Recipe

When I bake these marshmallow brownies, the flavor blows me away every time. The deep cocoa richness from the Dutch-process cocoa powder balances so perfectly with the soft, sweet marshmallow swirls, creating a wonderful contrast of flavors and textures. I love that the brownies end up fudgy and moist, while the marshmallow adds a creamy, fluffy touch that makes each bite extra special. It feels like you’re getting a decadent dessert and a cozy treat all at once.

What really gets me excited about this Marshmallow Brownies Recipe is how straightforward it is. Even if you aren’t a seasoned baker, the steps are clear and forgiving. The melting and swirling of the marshmallow creme is the most fun part and makes the brownies look incredibly inviting. Plus, these brownies are perfect for so many moments — from casual family gatherings to holiday parties or even a cozy night in with a mug of hot cocoa. They always steal the show, and I can’t wait for you to try them yourself.

Ingredients You’ll Need

A square baking pan filled with a thick, dark brown chocolate batter base, unevenly spread across the pan. On top of the batter, patches of white marshmallow pieces are scattered, some partly melted with a slightly toasted brown tint on their edges. Small, darker chocolate chips are visible within the batter, peeking through the glossy chocolate surface. The pan is lined with parchment paper, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple but come together to create such a complex and delightful treat. Each component plays an essential role, from the rich cocoa giving the brownies their signature taste to the marshmallow fluff that adds that unforgettable sweet swirl.

White granulated sugar: Provides the perfect sweetness and helps create a light texture when beaten with eggs.
Large eggs and 1 egg yolk: Add structure and richness to the batter, making the brownies dense yet tender.
Unsalted butter (melted): Adds moisture and a buttery depth that enhances the overall flavor.
Pure vanilla extract: Brightens the chocolate and adds a lovely aromatic note.
Oil (canola or vegetable): Keeps the brownies moist and fudgy without overpowering the chocolate taste.
All-purpose flour: Provides the necessary structure without making the brownies cakey.
Unsweetened Dutch-process cocoa powder: Gives a rich and smooth chocolate flavor with a hint of earthiness.
Cornstarch: Helps tenderize the brownies and adds to the fudginess.
Salt: Enhances the chocolate notes and balances the sweetness perfectly.
Semi-sweet chocolate chips: Melt during baking to add pockets of gooey chocolate joy.
Marshmallow creme: The star ingredient for that creamy, sweet swirl that makes these brownies unforgettable.

Directions

Step 1: Preheat your oven to 325°F (163°C). Prepare a 9×9-inch baking pan by spraying it with a nonstick baking spray. Then line the bottom and two sides with parchment paper and spray again on top of the parchment. This helps the brownies come out easily after baking.

Step 2: In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Add in the salt and give it a gentle mix, then set the dry ingredients aside for now.

Step 3: Using a mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for about 5 minutes. It should become pale, thick, and creamy — this step is key to developing the right texture.

Step 4: While the eggs and sugar are beating, melt the butter in the microwave and let it cool slightly so it’s warm but not hot.

Step 5: Lower the mixer speed and gently combine the oil, melted butter, and vanilla extract with your egg mixture. Once combined, slowly add the dry ingredients, mixing just until everything is blended. Avoid overmixing to keep the brownies tender.

Step 6: Fold in the semi-sweet chocolate chips using a rubber spatula, spreading them evenly throughout the batter.

Step 7: Pour the brownie batter into your prepared baking pan, smoothing the top with the spatula.

Step 8: Microwave the marshmallow creme for 20 to 30 seconds, just until it becomes soft and easier to work with. Then, using a teaspoon, dollop the marshmallow fluff over the batter. With a butter knife, gently swirl the marshmallow into the brownie batter to create a marbled effect.

Step 9: Bake the brownies for 45 to 55 minutes. Start checking at 45 minutes by inserting a toothpick into the center — it should come out with a few moist crumbs but not wet batter. If the toothpick has too much batter on it, continue baking for 5 more minutes and check again.

Step 10: Once baked, transfer the pan to a cooling rack and let the brownies cool completely before lifting them out using the parchment paper. This helps them set perfectly for clean slicing and serving.

Servings and Timing

This recipe yields about 16 generous servings, which makes it perfect for sharing with a crowd or enjoying leftovers for days. Prep time takes around 15 minutes if you’re quick with mixing and measuring, while baking requires about 45 to 55 minutes. Factor in another 30 minutes for cooling so the brownies set up properly. Altogether, you’re looking at roughly an hour and 5 minutes from start to finish, which feels totally worth it once you take the first bite.

How to Serve This Marshmallow Brownies Recipe

The image shows several square pieces of dark brown chocolate brownies with a swirled top layer of light cream and brown chocolate patterns. Each piece has a thick, dense dark bottom layer with a smooth, marbled cream and chocolate top layer that looks soft and creamy. The brownies are closely arranged on a white marbled surface, highlighting the contrast between the dark rich chocolate and the light swirls on top. The texture on top looks smooth with rich chocolate streaks blending into the cream layer. photo taken with an iphone --ar 4:5 --v 7

I love serving these marshmallow brownies at room temperature to fully appreciate that fudgy texture and the creamy marshmallow swirl. If I’m presenting them at a party, I usually cut them into small, bite-sized squares so guests can enjoy them as finger food alongside a hot cup of coffee or tea. For a fun twist, I sometimes add a light dusting of powdered sugar or a drizzle of melted chocolate on top to amp up the visual appeal.

For indulgent gatherings, serving these brownies warm straight from the oven (just slightly cooled so they’re safe to handle) is a dream. The marshmallow becomes delightfully gooey, and the chocolate chips melt in all the right spots. Pairing them with a scoop of vanilla ice cream or a dollop of whipped cream turns these into a show-stopping dessert that always gets rave reviews at family dinners or holiday celebrations.

When it comes to beverages, I personally adore pairing these brownies with a rich, full-bodied red wine like a Zinfandel or Cabernet Sauvignon, which complements the chocolate perfectly. For kids or those avoiding alcohol, a cold glass of milk or a creamy hot chocolate makes the perfect comforting match. These brownies shine no matter the occasion, whether it’s a casual weekday treat or a special event dessert.

Variations

One of the things I find so fun about the Marshmallow Brownies Recipe is how adaptable it is. If you want to mix up the flavors, you can swap the semi-sweet chocolate chips for dark chocolate or white chocolate chips, depending on your craving. Adding a handful of chopped nuts like walnuts or pecans can bring a lovely crunch and earthy note that I really enjoy.

If you or someone you’re baking for needs a gluten-free option, I recommend using a gluten-free all-purpose flour blend in place of regular flour. The texture remains just as fudgy, and this way, everyone can indulge without worry. For a vegan version, you can substitute the eggs with flax eggs and use plant-based butter and marshmallow fluff alternatives, though the texture may be slightly different but still delicious in its own way.

For a creative twist, I sometimes melt the marshmallow creme with a little peanut butter before swirling it into the batter, which creates a subtle nutty flavor that’s addictive. Alternatively, you could bake these brownies in muffin tins for portable chocolate marshmallow cupcakes, perfect for packed lunches or parties.

Storage and Reheating

Storing Leftovers

I usually keep leftover marshmallow brownies in an airtight container at room temperature for up to four days. Using a tight-sealing glass or plastic container helps prevent them from drying out and preserves that fudgy texture I love. If you want to extend their life a bit, storing them in the fridge is fine too, though the brownies will firm up more and might lose a bit of their softness.

Freezing

This recipe freezes beautifully, which is great for making ahead of time or saving extra portions. I recommend cutting the brownies into squares, wrapping them individually in plastic wrap, and placing them all in a freezer-safe zip-top bag or airtight container. They’ll keep well for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm gently in the microwave for a few seconds.

Reheating

To bring back that fresh-baked feel, I gently reheat marshmallow brownies in the microwave for about 15 to 20 seconds on a plate. This softens the texture and warms the marshmallow swirl without drying them out. Avoid prolonged heating or using an oven too long, as it can make them tough or dry. If you froze your brownies, thaw them fully first to ensure an even, delicious texture.

FAQs

Can I use regular cocoa powder instead of Dutch-process cocoa powder?

Yes, you can substitute regular unsweetened cocoa powder, but keep in mind it will slightly change the flavor and texture. Dutch-process cocoa has a smoother, less acidic taste, which deepens the chocolate flavor. If you use regular cocoa, consider adding a pinch of baking soda to balance acidity, though for this recipe, it’s optional.

What is the best way to melt the marshmallow creme for swirling?

I find microwaving the marshmallow creme for 20 to 30 seconds works perfectly. It softens it just enough to make swirling easy and keeps it from melting into the batter completely, so you still get visible swirls that look beautiful and taste amazing.

Are these brownies very sweet with the marshmallow added?

They have a pleasant level of sweetness that balances the rich cocoa and bittersweet chocolate chips. The marshmallow swirl adds a touch of sugary creaminess without overwhelming the chocolate. If you prefer less sweetness, you can reduce the sugar slightly or use bittersweet chocolate chips instead of semi-sweet.

Can I double this recipe to make a larger batch?

Absolutely! Just double all the ingredients and bake the batter in a 9×13-inch pan, but check the baking time as it may need an extra 10 to 15 minutes. Use a toothpick to test doneness as usual. Larger pans may require a slight adjustment in oven temperature or timing to ensure even baking.

How do I know when the brownies are done baking?

The best test is to insert a toothpick into the center around 45 minutes into baking. It should come out with a few moist crumbs but not wet batter. The marshmallow swirl makes the toothpick test a little trickier, so focus on the edge of the swirl if needed. If a lot of batter sticks to the toothpick, give it another 5 minutes and test again.

Conclusion

I can’t recommend this Marshmallow Brownies Recipe enough if you want a dessert that’s both comforting and exciting. It’s the kind of treat I love to make when I want to spoil myself or make something special for loved ones. Once you try these brownies, with their fudgy texture and sweet marshmallow swirl, you’ll understand why they’ve become such a favorite in my kitchen. I hope you have as much fun making and sharing them as I do!