Marshmallow Brownies

There’s just something magical about a really good brownie, isn’t there? For me, it’s the ultimate comfort food. I remember my grandma always had a batch cooling on the counter, and the smell of chocolate would fill her whole house. These Marshmallow Brownies capture that same cozy feeling, but with a fun, swirled marshmallow topping that makes them extra special. They’re rich, fudgy, and absolutely irresistible.

Why You’ll Love These Marshmallow Brownies

• They are incredibly fudgy and rich, with that perfect dense texture.
• The swirled marshmallow topping adds a sweet, gooey surprise in every bite.
• They’re surprisingly easy to make, even for beginner bakers.
• Perfect for parties, potlucks, or just a cozy night in!

Ingredients You’ll Need

• Unsalted butter: Using unsalted butter lets you control the salt content in your brownies. You’ll melt this, so no need to soften!
• Canola or vegetable oil: This is key for that super fudgy texture. Don’t skip it!
• Dutch process cocoa powder: This gives your brownies a deep, dark chocolate flavor and color. It’s less acidic than natural cocoa.
• Cornstarch: A little secret ingredient! It helps make the brownies extra tender and moist.
• Semi-sweet chocolate chips: These melt into pockets of chocolatey goodness throughout the brownies.
• Marshmallow creme: This is what creates that beautiful, swirled marshmallow layer on top. Don’t confuse it with regular marshmallows!

How to Make Marshmallow Brownies Step by Step

First things first, let’s get your oven ready! You’ll want to preheat it to 325°F (160°C). Then, grab your 9×9-inch baking pan. Give it a good spray with nonstick spray, then line the bottom and two sides with parchment paper, leaving an overhang to help you lift the brownies out later. Spray the parchment paper again for good measure. This prep work really helps later on!

Now for the batter! In a medium bowl, sift together your flour, cocoa powder, and cornstarch. Sifting helps prevent lumps and makes sure everything is evenly distributed. Stir in the salt and set this dry mixture aside. In a separate bowl, you’ll beat the sugar, eggs, and that extra egg yolk on high speed for about 5 minutes. This step is super important – don’t worry if it looks a little pale and fluffy, that’s exactly what you want! While that’s mixing, melt your butter in the microwave and let it cool down a bit.

Once your egg mixture is pale, add in the oil, cooled melted butter, and vanilla extract. Mix it on low speed until everything is just combined. Then, gently add your dry ingredients and mix on low again, just until they disappear into the batter. Overmixing can lead to tough brownies, so be gentle! Finally, pour in your chocolate chips and use a rubber spatula to fold them in. This is where the magic starts to happen! Pour this delicious brownie batter into your prepared pan. For the marshmallow topping, melt your marshmallow creme in the microwave for 20-30 seconds, then give it a quick stir. Use a teaspoon to dollop spoonfuls of the melted marshmallow creme over the brownie batter. Then, take a butter knife and very lightly swirl the marshmallow into the batter. Don’t swirl too much, just a few gentle passes will do!

My Top Tips for Success

• I always make sure my butter is fully cooled before adding it to the egg mixture. Hot butter can cook the eggs!
• In my experience, beating the sugar and eggs for the full 5 minutes makes a huge difference in the fudginess. Trust me on this one!
• Don’t overmix the dry ingredients into the wet ingredients. As soon as you don’t see any more streaks of flour, stop mixing.
• When swirling the marshmallow, be gentle! You want distinct swirls, not a fully mixed-in layer.
• Make sure to cool the brownies completely before cutting. This gives them that perfect fudgy set.

Common Mistakes to Avoid

• Overmixing the batter: Overmixing develops the gluten in the flour, leading to tough, cake-like brownies instead of fudgy ones. Mix only until the dry ingredients are just combined.
• Overbaking: This is the number one killer of fudgy brownies! Brownies continue to cook a little as they cool. Look for a slightly wet toothpick, not a clean one.
• Cutting warm brownies: Warm brownies are soft and will fall apart or get messy when cut. Always cool them completely for clean, perfect squares.
• Not lining the pan: Without parchment paper, your fudgy brownies might stick, making them hard to remove. The parchment sling makes removal a breeze.
• Using regular marshmallows instead of marshmallow creme: Marshmallow creme has a different consistency that makes it perfect for swirling and baking into the brownies. Regular marshmallows won’t give you the same result.

How to Store Marshmallow Brownies

• Room Temperature: 3-4 days. Store in an airtight container at room temperature.
• Refrigerator: Up to 1 week. Place in an airtight container. Bring to room temperature before serving for best texture.
• Freezer: Up to 3 months. Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature.

Frequently Asked Questions

What is Dutch process cocoa powder?

Dutch process cocoa powder has been treated with an alkali to reduce its acidity. This gives it a darker color and a milder, less bitter chocolate flavor compared to natural cocoa powder.

Can I use a different size pan?

Using a different size pan will affect the baking time and thickness of your brownies. A larger pan will result in thinner brownies that bake faster, while a smaller pan will make them thicker and require more baking time.

How do I know when the brownies are done?

The brownies are done when a toothpick inserted into the center comes out slightly wet with moist crumbs, not raw batter. If it comes out with a lot of wet batter, bake for another 5 minutes.

Can I omit the marshmallow creme?

You can definitely omit the marshmallow creme if you prefer a classic fudgy brownie. The recipe will still yield delicious, rich brownies without the topping.

I genuinely hope you give these Marshmallow Brownies a try. They’re such a delightful treat, and that swirled marshmallow really takes them to the next level! If you bake them up, I’d absolutely love to hear how they turned out for you.

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