Heavenly Gooey Marshmallow Brownies (The Ultimate Comfort Treat!)

Thank you so much for stopping by today—truly, it warms my heart. I’m thrilled to share a recipe that has lived rent-free in my childhood memories: Marshmallow Brownies. These are the kind of brownies that disappear before they’ve even cooled… and honestly, who can blame us?

If you love recipes like this, make sure you subscribe so you never miss a cozy dessert from my kitchen to yours.

Overview of Recipe Content

These Marshmallow Brownies are the dreamy, gooey, chocolate-loaded squares you crave on rainy days, movie nights, or anytime your soul needs a warm hug. They’re fudgy at the base, pillowy on top, and have that irresistible stretchy marshmallow pull that gets everyone gathered around the pan before the knife even comes out.

Why You’ll Love These Marshmallow Brownies

• They’re ridiculously gooey and indulgent
• A fun twist on classic brownies
• Easy enough for weeknights
• Loved by kids and adults
• Perfect for bake sales, holidays, and parties
• Minimal equipment & pantry-friendly ingredients

What They Taste Like

Imagine a dense, fudgy, chocolate-rich brownie base topped with a melty, toasty marshmallow blanket. Think molten, chewy edges… and a cloud-soft top.

When to Make These

These brownies shine during:

• Fall & winter coziness
• Summer cookouts (hello, s’mores vibes!)
• Valentine’s Day
• Birthday dessert tables
• Lazy Sundays when you want something special

Ingredients

PIN IT

For the Brownie Base:

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups granulated sugar
• ½ cup light brown sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional, enhances chocolate flavor)
• 1 cup semi-sweet chocolate chips

For the Marshmallow Topping:

• 3 cups mini marshmallows (or large, chopped)

Tools Needed

• 9×13-inch baking pan
• Parchment paper
• Large mixing bowl
• Whisk + spatula
• Saucepan (or microwave bowl)
• Oven

Substitutions & Add-ins

• Gluten free? Use 1:1 baking flour.
• No butter? Use ¾ cup vegetable oil.
• Add-ins: walnuts, pecans, chocolate chunks, peanut butter swirls.
• Not sweet enough? Drizzle warm chocolate ganache on top.
• Too sweet for your taste? Sprinkle flaky sea salt before serving.

How to Make Marshmallow Brownies

PIN IT

Step 1: Prepare the Pan

Line your 9×13 pan with parchment. Leave an overhang for easy lifting. Trust me—it’s a lifesaver.

Step 2: Melt the Butter & Sugars

In a saucepan, melt butter, granulated sugar, and brown sugar over medium heat.
Stir until glossy and combined.
This step helps create that shiny brownie top we all crave.

Step 3: Add Eggs & Vanilla

Let the mixture cool 2–3 minutes, then whisk in the eggs one at a time.
Add vanilla.
Your batter should look thick and gorgeous—this is when I always sneak a little taste!

Step 4: Add Dry Ingredients

Whisk in flour, cocoa powder, espresso powder, and salt.
Don’t overmix.
Fold in the chocolate chips.

Step 5: Bake

Spread batter into your pan.
Bake at 350°F (175°C) for 25–28 minutes, or until the center is mostly set.

Step 6: Add the Marshmallows

Pull the pan out of the oven.
Immediately scatter the marshmallows all over the top.
Return to oven 5–7 minutes, until marshmallows puff and turn golden.

(Optional: turn on broiler for 20–30 seconds for a toasted s’mores-like finish!)

Step 7: Cool, Slice & Enjoy

Let brownies cool at least 20 minutes before slicing.
This part is torture, I know.

What to Serve With Marshmallow Brownies

• A scoop of vanilla bean ice cream
• Hot chocolate with whipped cream
• Fresh berries
• Salted caramel drizzle
• A tall glass of cold milk

Want to build a dessert table? Pair these brownies with:

• Protein Cookie Dough

These links are golden for internal SEO—your site will love you for this!

Tips for Making It Perfect

• Don’t overbake the brownies—slightly underdone is the goal.
• Use mini marshmallows—they melt more evenly.
• Let them cool a bit before slicing—or they’ll be a delicious mess.
• For clean slices: oil your knife and wipe between cuts.
• Make them prettier: add chocolate chips before broiling.

Storage Instructions

• Store at room temp for 2–3 days in an airtight container.
• Refrigerate up to 5 days.
• Freeze (without marshmallows) for up to 3 months.
• Reheat in microwave 10–12 seconds for peak gooeyness.

PIN IT

General Information

Brownies originated in the U.S., and the marshmallow twist is deeply tied to nostalgic campfire s’mores culture. These brownies blend warm childhood memories with gooey, chocolatey bliss.

Frequently Asked Questions

1. Can I use marshmallow fluff?

Yes! Dollop and swirl into the batter before baking.

2. Why did my marshmallows melt too much?

Your oven may run hot. Use mini marshmallows and avoid broiling too long.

3. Can I make these ahead?

Yes—bake the brownies first, add marshmallows before reheating to serve.

4. Can I make these without cocoa powder?

Not recommended—cocoa powder is essential for the fudgy structure.

5. How do I make them less sweet?

Use dark chocolate chips and add chopped nuts.

Conclusion

These Marshmallow Brownies are the kind of dessert that warms your heart, not just your belly. They’re gooey, stretchy, chocolate-rich, and unbelievably comforting. If you loved this recipe, you’ll also adore:

• Protein Cookie Dough

Thanks for baking with me today. Truly—your support means the world.

Interactive Elements

If you make these brownies, leave a comment and let me know how they turned out!
And share your photos on Pinterest — https://www.pinterest.com/poulefrecipe/
Tag me so I can see your gooey creation!

Nutritional Information (Per Square)

Nutrient	Amount
Calories	315
Carbs	42g
Sugar	32g
Fat	14g
Saturated Fat	7g
Protein	4g
Sodium	90mg
Fiber	2g

Print