Marshmallow brownies are the perfect combination of rich chocolate flavor and gooey sweetness, making them one of the most irresistible dessert recipes you can bake at home. These marshmallow brownies stand out because of their ultra-fudgy texture, thanks to a carefully balanced batter and the addition of melted chocolate chips. The swirls of marshmallow fluff add a soft, creamy contrast that melts beautifully into every bite.
Whether you’re looking for fun brownie ideas, easy desserts for a group, or a standout treat for special occasions, marshmallow brownies are a guaranteed crowd-pleaser. This recipe is simple enough for beginners yet delivers bakery-quality results every time. With just a few pantry staples and a little technique, you can create brownies that are rich, chewy, and packed with chocolate goodness.
Ingredients for Marshmallow Brownies
Below is a detailed breakdown of everything you’ll need:
Dry Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3/4 cup | Sifted for smooth texture |
| Unsweetened cocoa powder | 1 cup | Dutch-process preferred |
| Cornstarch | 1 1/2 tbsp | Helps create soft texture |
| Salt | 1/2 tsp | Enhances flavor |
Wet Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| White granulated sugar | 2 cups | Adds sweetness and structure |
| Eggs | 3 large | Room temperature |
| Egg yolk | 1 | Adds richness |
| Unsalted butter (melted) | 1/2 cup | Slightly cooled |
| Oil (canola/vegetable) | 1/2 cup | Keeps brownies moist |
| Vanilla extract | 2 tsp | Adds depth |
Mix-ins & Toppings
| Ingredient | Quantity | Notes |
|---|---|---|
| Semi-sweet chocolate chips | 1 cup | Adds extra chocolate |
| Marshmallow creme | 1 cup | Swirled on top |
Step-by-Step Instructions
1. Prepare the Baking Pan
Preheat your oven to 325°F. Lightly spray a 9×9-inch baking pan with nonstick spray. Line it with parchment paper, leaving overhang on the sides, and spray again to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Add salt and whisk gently to combine. This step ensures a smooth and lump-free batter.
3. Beat the Eggs and Sugar
Using a mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for about 5 minutes. The mixture should become pale and thick. This step is key to achieving that shiny brownie top.
4. Add Butter and Oil
Melt the butter and allow it to cool slightly. Add the butter, oil, and vanilla extract to the egg mixture. Mix on low speed until just combined.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Mix on low speed until just incorporated. Avoid overmixing to maintain a fudgy texture.
6. Fold in Chocolate Chips
Using a rubber spatula, gently fold in the chocolate chips. This adds bursts of melted chocolate throughout the brownies.
7. Add Marshmallow Swirl
Pour the batter into the prepared pan. Microwave the marshmallow creme for 20–30 seconds to soften. Dollop it over the batter using a teaspoon, then lightly swirl with a knife for a marbled effect.
8. Bake to Perfection
Bake for 45–55 minutes. Insert a toothpick in the center it should come out slightly moist but not wet. If needed, bake for an additional 5 minutes.
9. Cool and Slice
Allow the brownies to cool completely in the pan before lifting them out. Slice into squares and serve.
Helpful Tips for Perfect Marshmallow Brownies
- Do not overmix the batter; this keeps brownies soft and fudgy.
- Use high-quality cocoa powder for richer flavor.
- Slightly underbake for gooier brownies.
- Let brownies cool fully before cutting to get clean edges.
- Warm the marshmallow fluff for easier swirling.
Serving, Storing, and Making Ahead
Serving Suggestions
Serve marshmallow brownies slightly warm for maximum gooeyness. Pair them with vanilla ice cream or a drizzle of chocolate syrup for an indulgent dessert.
Storing Instructions
Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week.
Freezing Tips
Wrap individual brownie squares tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Make-Ahead Tips
You can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking. This can even enhance the flavor.
Conclusion
Marshmallow brownies are the ultimate dessert for chocolate lovers who want something extra special. With their rich, fudgy base and gooey marshmallow swirls, they deliver both flavor and texture in every bite. This easy-to-follow recipe ensures consistent, bakery-quality results, making it perfect for beginners and experienced bakers alike. Whether you’re baking for a party, holiday, or just a cozy night in, these brownies will quickly become a favorite.
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Marshmallow Brownies: 7 Easy Steps to Ultra Fudgy Chocolate Perfection
- Total Time: 1 hr 5 mins
- Yield: 16 brownies
- Diet: Vegetarian
Description
These ultra fudgy marshmallow brownies are rich, chocolatey, and loaded with gooey marshmallow swirls. Made with cocoa powder, melted butter, and chocolate chips, this easy dessert delivers bakery-style brownies with a soft, chewy center and a crackly top.
Ingredients
2 cups white granulated sugar
3 large eggs (room temperature)
1 egg yolk (room temperature)
1/2 cup unsalted butter, melted and slightly cooled
2 teaspoons pure vanilla extract
1/2 cup canola or vegetable oil
3/4 cup all-purpose flour (sifted)
1 cup unsweetened cocoa powder (Dutch-process recommended)
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup marshmallow creme
Instructions
1. Preheat the oven to 325°F (163°C). Lightly spray a 9×9-inch baking pan with nonstick spray. Line the bottom and sides with parchment paper, leaving an overhang for easy removal, and spray again.
2. In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Add the salt and whisk until fully combined. Set aside.
3. Using a stand mixer or hand mixer with a whisk attachment, beat the sugar, eggs, and egg yolk on high speed for 5 minutes. The mixture should become pale, thick, and fluffy—this step creates the signature crackly brownie top.
4. While mixing, melt the butter in the microwave and allow it to cool slightly so it doesn’t cook the eggs.
5. Add the melted butter, oil, and vanilla extract to the egg mixture. Mix on low speed until just combined and smooth.
6. Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix, as this can make the brownies cakey instead of fudgy.
7. Use a rubber spatula to gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
8. Pour the brownie batter into the prepared pan and spread it evenly.
9. Microwave the marshmallow creme for 20–30 seconds until slightly loosened. Drop spoonfuls over the brownie batter using a teaspoon.
10. Use a butter knife to gently swirl the marshmallow creme into the batter. Do not over-swirl; you want visible ribbons of marshmallow.
11. Bake for 45–55 minutes. Check doneness by inserting a toothpick into the center—it should come out with moist crumbs but not raw batter.
12. If the center is too wet, continue baking in 5-minute increments while monitoring closely.
13. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
14. Once cooled, lift the brownies out using the parchment paper overhang. Slice into squares using a sharp knife for clean edges.
Notes
For extra fudgy brownies, slightly underbake and allow them to set as they cool.
Use high-quality Dutch-process cocoa powder for a deeper chocolate flavor.
Warm the knife before slicing to get clean, bakery-style edges.
Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze individual slices wrapped tightly for up to 3 months.
You can substitute marshmallow creme with mini marshmallows, but the swirl effect will be less smooth.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Frequently Asked Questions (FAQ)
1. What makes marshmallow brownies so fudgy?
The combination of butter, oil, and extra egg yolk creates a dense and moist texture that defines fudgy brownies.
2. Can I use regular marshmallows instead of marshmallow creme?
Yes, but marshmallow creme melts more evenly and creates a better swirl effect.
3. How do I know when marshmallow brownies are done?
Insert a toothpick it should come out with moist crumbs but not raw batter.
4. Can I make marshmallow brownies ahead of time?
Yes, they store well and can even taste better the next day as flavors develop.