Decadent Homemade Marshmallow Brownies: Your Guide to Fudgy, Gooey Perfection with Chocolate Frosting
Forget everything you thought you knew about traditional chocolate brownies! Prepare to embark on a delightful baking adventure that culminates in the creation of the most incredibly decadent, fudgy, and utterly irresistible Marshmallow Brownies you’ve ever tasted. This isn’t just a dessert; it’s an experience, transforming classic cocoa powder brownies into a masterpiece topped with a dreamy layer of toasted mini marshmallows and enrobed in a rich, homemade fudge icing. Perfect for potlucks, family gatherings, or simply treating yourself, these brownies promise a symphony of textures and flavors in every glorious bite. Follow our simple, step-by-step guide to whip up 16 squares of pure joy right in your own kitchen.
As a trained pastry chef, I’ve spent countless hours in the kitchen, meticulously crafting desserts and understanding the delicate balance of ingredients that transform simple components into extraordinary treats. When it comes to brownies, I have a deep appreciation for a scratch-made recipe that delivers on fudginess, richness, and that irresistible chocolate intensity. Marshmallows, with their unique fluffy, chewy, and melt-in-your-mouth texture, have always fascinated me as an ingredient. Their versatility and ability to add a playful, gooey dimension to baked goods are truly remarkable. That’s why I’m thrilled to share this super easy recipe for marshmallow brownies – a recipe that combines the best of both worlds, creating a dessert that’s both comforting and exciting.
Through my baking journey, I’ve experimented extensively with incorporating marshmallows into various desserts. For instance, I’ve successfully used them in recipes like these incredible S’mores brownies, crafted a divine marshmallow frosting (which would also be heavenly on these brownies!), and even used them to crown hot chocolate cupcakes for a whimsical touch. However, a common question arises: why not mix the mini marshmallows directly into the brownie batter? I’ve explored this path, and the results were, frankly, disappointing. When mixed into the batter and baked, marshmallows tend to completely melt away, disappearing into the brownie itself. This leaves no distinct white puffs or pockets of gooey marshmallow goodness, and surprisingly, very little of that signature marshmallow flavor. The charm of marshmallow brownies lies in that distinct, slightly toasted, soft, and chewy layer on top. So, for the ultimate experience, the best approach is to pour them over freshly baked, warm brownies, allowing them to soften and toast beautifully, creating that iconic gooey texture before being sealed with a luscious fudge frosting.
This specific recipe highlights how mini marshmallows are strategically layered on top of warm, fudgy brownies. This critical step allows them to gently melt and become gloriously gooey and slightly browned – whether you achieve this with a quick bake or a fun kitchen torch. This delightful marshmallow layer then serves as the perfect canvas for our top-rated, 5-star brownie frosting. Trust me, the combination of rich chocolate brownie, sweet toasted marshmallow, and a velvety fudge icing elevates these treats to an entirely new level. Brownies with icing aren’t just better; they’re truly exceptional!
And the beauty of this marshmallow-topping technique is its versatility! You can easily adapt it to enhance other fantastic brownie recipes. Imagine adding this delightful marshmallow and fudge frosting combo to your favorite Red Velvet Brownies for a festive twist, transforming homemade Cosmic Brownies into an even more celestial delight, or even adding a special touch to Dairy Free Brownies for those with dietary preferences. The possibilities are endless when you master this simple addition!
INGREDIENTS NEEDED FOR PERFECT MARSHMALLOW BROWNIES
- Unsalted Butter: The foundation of our fudgy brownie texture, unsalted butter not only adds richness and a delightful buttery flavor but also contributes to the moist, dense consistency we crave in a perfect brownie. Using unsalted butter allows you to control the salt content precisely in your recipe.
- Semi-Sweet Chocolate Chips: These chocolate chips are key to achieving a deep, luxurious chocolate flavor. When melted with butter, they create the essential backbone of our decadent brownie batter. While semi-sweet is recommended for a balanced sweetness, you could experiment with dark chocolate chips for a more intense cocoa experience or milk chocolate for a sweeter profile.
- Granulated Sugar: Beyond just sweetness, granulated sugar plays a crucial role in the brownie’s texture. It contributes to the fudginess and helps create that desirable crinkly top. It also balances the bitterness of the cocoa and rich chocolate.
- Vanilla Extract: Often underestimated, a good quality vanilla extract is a flavor enhancer that beautifully complements and deepens the chocolate notes in the brownies, adding a subtle warmth and aromatic complexity that makes all the difference.
- Eggs: Large eggs are essential binders in this recipe, bringing all the ingredients together to form a cohesive, thick batter. They provide structure as the brownies bake, contributing to their rise and creating that wonderfully chewy, yet tender, interior texture.
- All-Purpose Flour: Just enough all-purpose flour is used to give the brownies their structure without making them cakey. It helps create a soft, perfectly chewy, and dense brownie, ensuring they remain wonderfully fudgy rather than dry or crumbly.
- Salt: A pinch of salt is a non-negotiable ingredient in chocolate desserts. It doesn’t just add salinity; it profoundly enhances all the other flavors, particularly highlighting the deep, complex notes of chocolate and balancing the sweetness. Don’t skip it!
- Cocoa Powder: For that unmistakable deep, dark chocolate flavor and a rich brown hue, high-quality cocoa powder is a must. It contributes significantly to the brownie’s fudgy consistency and intense chocolate presence. Unsweetened natural cocoa powder is typically best for this recipe.
- Mini Marshmallows: These delightful little puffs are the star of the ‘marshmallow’ in Marshmallow Brownies! Topped onto warm brownies, they melt into a gloriously gooey, slightly toasted layer, adding a sweet, soft, and chewy contrast to the fudgy brownie base. Mini marshmallows are preferred for even distribution and melting, but larger ones can be quartered if needed.
- Brownie Frosting: The crowning glory! Our homemade brownie frosting is a decadent, smooth, and rich chocolate fudge icing that beautifully caps the marshmallow layer. The ingredients for this quick-to-make, five-minute frosting are detailed below, promising an extra layer of chocolatey bliss!
For The Decadent Fudge Frosting:
- Unsalted Butter: Similar to the brownies, unsalted butter forms the creamy, rich base of our fudge frosting, providing a smooth texture and delicious flavor. Ensure it’s fully melted for easy mixing.
- Cocoa Powder: Delivers the intense chocolate flavor and deep brown color that makes this frosting truly fudgy and appealing. Use good quality unsweetened cocoa for best results.
- Confectioners Sugar: Also known as powdered sugar, this finely milled sweetener is crucial for both the sweetness and the smooth, thick consistency of the frosting. It dissolves easily, preventing graininess.
- Milk: Used to achieve the perfect, spreadable consistency for your frosting. Add it gradually, a teaspoon at a time, until the frosting is smooth, creamy, and easy to spread without being too thin or too thick.
HOW TO MAKE IRRESISTIBLE MARSHMALLOW BROWNIES: STEP-BY-STEP GUIDE
Prepare for baking: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Next, prepare an 8×8 inch baking pan. Lining it with parchment paper, allowing some overhang on the sides, is highly recommended as it makes removing the baked brownies incredibly easy. Alternatively, generously spray the pan with nonstick baking spray. Set your prepared pan aside, ready for the batter.
Melt the butter and chocolate: In a small, microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Heat in the microwave on high power for 30-second intervals, stirring thoroughly after each interval. This staggered melting prevents the chocolate from burning or seizing. Continue until the chocolate is completely melted and the mixture is smooth and glossy. Allow this melted chocolate mixture to cool slightly for about 2 minutes before proceeding.
Mix the eggs and sugar: In a medium mixing bowl, add the granulated sugar and large eggs. Using an electric mixer (either a hand mixer or a stand mixer fitted with the whisk attachment), beat these ingredients together on high speed for a full four minutes. This crucial step incorporates air, resulting in that desirable crinkly top on your brownies. The mixture should become light, pale yellow, and noticeably increased in volume. Gently fold in the cooled chocolate and butter mixture with a spatula until just combined. Finally, add the vanilla extract and mix until it’s evenly distributed.
Add the dry ingredients: To the wet ingredients, carefully add the all-purpose flour, cocoa powder, and salt. Mix the brownie batter gently using a spatula or on low speed with your mixer until all the dry ingredients are just incorporated and no streaks of flour remain. Be careful not to overmix, as overworking the gluten in the flour can lead to tougher, cakey brownies rather than the fudgy texture we’re aiming for.
Bake and add marshmallows: Pour the rich brownie batter evenly into your prepared 8×8 inch baking pan. Bake in the preheated oven for 26-28 minutes. The brownies should be mostly set around the edges but may still appear slightly gooey in the center – this is perfect for fudginess! Once baked, remove the pan from the oven. Immediately and evenly scatter the mini marshmallows over the warm brownies. You have two options for toasting: either return the brownies to the oven for an additional 3 minutes to allow the marshmallows to melt and lightly brown, or for a more controlled and beautifully toasted finish, use a kitchen torch until the marshmallows are golden and bubbly. Be vigilant with either method to prevent burning.
Make the brownie frosting: While the marshmallows are setting, quickly prepare your decadent brownie frosting. In a large, microwave-safe bowl, melt the unsalted butter in 30-second increments until it’s fully liquid. Add the cocoa powder to the melted butter and whisk vigorously until the mixture is completely smooth and free of lumps. Then, gradually add the confectioners sugar and milk, whisking until the frosting is thick, creamy, and uniform. If the frosting seems too thick, add an additional teaspoon of milk at a time until you reach a perfectly spreadable consistency. Remember, this frosting hardens quickly, so be ready to use it immediately.
Frost the brownies: As soon as your marshmallow-topped brownies are ready and the frosting is made, don’t delay! Promptly spread the warm fudge frosting evenly over the gloriously gooey marshmallow layer. It’s perfectly fine, and even preferred, to frost the brownies while they are still slightly warm; this helps the frosting adhere beautifully. Once frosted, allow the brownies to cool completely at room temperature, which will allow the frosting to set and harden slightly. Then, slice and enjoy these incredible treats!
Using an Oven Instead of a Kitchen Torch for Toasted Marshmallows
If you don’t own a kitchen torch – no worries, you can still achieve beautifully toasted marshmallows right in your oven! After removing the brownies from their initial bake, spread the mini marshmallows evenly on top. Return the pan to the oven for an additional 3 minutes. It’s absolutely crucial to watch them very closely during this time. Marshmallows are delicate and can go from perfectly toasted to burnt in a matter of seconds. As soon as you see them puff up, soften, and start to turn a light golden brown, remove the brownies from the oven immediately. They don’t need to be deeply browned; just a light golden hue and a gooey texture are what we’re aiming for.
A Critical Warning about Broiling: I strongly advise against using the broiler setting unless you are an experienced baker and can monitor them continuously without distraction. Broilers are incredibly powerful and can cause marshmallows to char and even catch fire in as little as 20-30 seconds. The 3-minute recommendation above is only for baking at 350°F (175°C). Safety first!
Expert Recipe Tips for the Best Marshmallow Brownies
- If you find your brownie frosting is too thick to spread easily, simply add milk a teaspoon at a time, whisking well after each addition, until you achieve your desired smooth, creamy, and spreadable consistency. Avoid adding too much at once, as it can quickly become too thin.
- The homemade fudge frosting sets relatively quickly once made. For the best results, have your brownies ready and frosted as soon as the frosting is prepared. It’s perfectly fine, and even beneficial, to spread it over the brownies while they are still slightly warm, ensuring a smooth, even layer.
- While mini marshmallows are ideal for this recipe due to their even melt and coverage, if you only have larger marshmallows on hand, don’t fret! Simply cut them into quarters before placing them on the brownies. This ensures they melt and spread more evenly, and it makes the final frosting much easier to apply. I do not recommend trying this recipe with marshmallow fluff, as its consistency and behavior when heated are quite different from traditional marshmallows.
- For the fudgiest brownies, mix the dry ingredients into the wet ingredients only until just combined. Overmixing develops the gluten in the flour, leading to a tougher, more cake-like texture rather than the dense, chewy, and fudgy brownie we all adore.
- Using parchment paper with an overhang is a game-changer for brownies. Once cooled, you can simply lift the entire slab of brownies out of the pan, making cutting a breeze and ensuring clean, perfect squares every time.
- To check if your brownies are done, insert a toothpick into the center. It should come out with moist crumbs attached, but not wet batter. If it comes out completely clean, they might be overbaked and less fudgy. If it’s pure liquid batter, they need more time.
- While it’s tempting to dive into warm brownies, letting them cool completely (or at least mostly) before frosting and cutting is essential. This allows them to set properly, ensuring clean slices and a stable frosting layer.
STORAGE AND FREEZING YOUR MARSHMALLOW BROWNIES
Storage: Once your delightful marshmallow brownies have completely cooled and the chocolate fudge frosting has set and hardened, transfer them to an airtight container. They can be stored at room temperature on your kitchen counter for up to 5 days. For optimal freshness and to prevent them from drying out, ensure the container is truly airtight. You might even place a piece of parchment paper directly on top of the frosting layer before sealing the container.
Freezing: These brownies are also fantastic for freezing, allowing you to enjoy them later! For best results, cut the brownies into individual squares. Wrap each square tightly in parchment paper or plastic wrap, then wrap again with aluminum foil to prevent freezer burn. Place the individually wrapped brownies in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply remove the desired number of brownies from the freezer and thaw them overnight in the refrigerator, or for a quicker thaw, leave them at room temperature for a couple of hours. This makes them a perfect make-ahead dessert or a convenient treat to have on hand for unexpected cravings!
How to Make Homemade Marshmallow Brownies
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Ingredients
- 1/2 cup (113.5 g) unsalted butter
- 6 oz (170.1 g) semi-sweet chocolate chips, about 1 heaping cup
- 1 cup (200 g) granulated sugar
- 3 (3) large eggs
- 1 tsp (1 tsp) vanilla extract
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 cup (21.5 g) unsweetened cocoa powder
- 1/2 tsp (0.5 tsp) salt
- 2 cups (100 g) mini marshmallows, or 10 oz bag
For Frosting:
- ¼ cup (56.75 g) unsalted butter, 56g
- ⅓ cup (28.67 g) unsweetened cocoa powder, 35g
- 2 cups (240 g) confectioners sugar, 227g
- 3 tbsp (3 tbsp) milk
Instructions
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Preheat the oven to 350° F (175°C) and line an 8×8 inch pan with parchment paper or spray with nonstick baking spray.
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In a microwave safe bowl, combine the 1/2 cup unsalted butter and 6 oz semi-sweet chocolate chips. Microwave for 30 seconds at a time, stirring in between until the chocolate is completely melted and smooth (about 90 seconds total). Let the chocolate cool for 2 minutes.
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In a medium bowl, add the 1 cup granulated sugar and 3 large eggs. Whip on high speed using an electric mixer (a hand mixer or a stand mixer with the whisk attachment) for 3-4 minutes until the mixture is light, pale, and fluffy.
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Gently fold the cooled chocolate and butter mixture into the egg and sugar mixture using a spatula until just combined. Add the 1 tsp vanilla extract and mix until fully incorporated.
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Next, add in the 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt. Mix gently until the brownie batter is fully combined but not overworked.
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Pour the batter evenly into the prepared pan and bake for 26-28 minutes, or until the edges are set and the center is slightly gooey.
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Remove the brownies from the oven. Immediately and evenly scatter 2 cups of mini marshmallows on top of the warm brownies.
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Either return the brownies to the oven for an additional 3 minutes to toast the marshmallows (watch carefully to prevent burning!) or, for a more controlled golden-brown finish, use a kitchen torch to toast the marshmallows to your desired perfection.
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While the marshmallows are setting, make the brownie frosting. In a large, microwave-safe bowl, melt the unsalted butter in 30-second increments until fully liquid.
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Add in the ⅓ cup unsweetened cocoa powder and whisk until the mixture is completely smooth.
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Gradually add in the 2 cups of confectioners sugar and 3 tbsp milk, whisking until the frosting is thick, creamy, and spreadable.
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Immediately spread the warm fudge frosting on top of the toasted marshmallows. Allow the brownies to cool completely at room temperature for the frosting to set before slicing and serving. Enjoy!