Marshmallow Brownies

Anita Hoffman


An ooey gooey marshmallow layer is sandwiched between chocolate frosting and a thick and fudgy brownie studded with milk chocolate chips.
Easy to make and so delicious.
Recipe and photo adapted from Big Oven.


★★★★★ 1 vote

24 to 30 brownies
20 Min
30 Min


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  • 1 c
  • 4
    squares unsweetened chocolate
  • 2 c
  • 4
  • ·
    pinch of salt
  • 1-1/2 c
  • 2 tsp
  • 1 c
    milk chocolate chips
  • 1 c
    chopped walnuts or pecans (optional)

  • 1/2 c
  • 4
    squares unsweetened chocolate
  • 1/3 c
    milk or cream or evaporated milk or half-n-half
  • 3 to 4 c
    powdered sugar
  • 1 tsp
  • ·
    dash of salt
  • 1 lb
    mini marshmallows

How to Make Marshmallow Brownies


  1. Melt butter and chocolate.
    Remove from heat and add sugar, then 1 egg at a time, beating after each addition.
    Add dry ingredients, vanilla , nuts and chocolate chips.
    Mix well.
  2. Bake at 350 degrees in a 13 X 9 inch baking pan, lined with parchment paper. (The pan I use is a Pampered Chef Stonewear rectangular bar pan.)
    Bake for 25 minutes.
    Remove from oven just long enough to sprinkle with mini-marshmallows. Top should be covered with marshmallows.
    Return to oven for 3 to 5 minutes until marshmallows are super soft, but not browned or crusty.
    Let cool completely, then frost.
  3. FROSTING: In a medium saucepan, melt butter, chocolate, and milk.
    Stir in powdered sugar, vanilla, and salt until smooth.
    Pour over cooled brownies and spread.
    Let frosting set and come to room temperature before cutting.
    For best results, allow to stand for 12 hours.

Printable Recipe Card

About Marshmallow Brownies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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