Dense, fudgy chocolate brownies with a ribbon of sweet marshmallow creme swirled right into the top, these Marshmallow Brownies are the kind of dessert that makes everyone stop mid-bite and look up. The cocoa flavor is deep and rich, the edges are set just right, and the marshmallow layer creates this soft, sticky, gorgeous swirl that bakes into something truly hard to resist.
If you love cozy chocolate baking, you might also want to check out my Pumpkin Chocolate Chip Bread or these dreamy Banana Bars for your next baking day.
Why You'll Want to Make These Marshmallow Brownies
- The fudgy Marshmallow Brownies base uses both butter and oil, which gives you that dense, chewy texture that holds up perfectly under the marshmallow layer.
- Dutch-process cocoa powder makes the chocolate flavor deep and intense without being bitter.
- The marshmallow creme swirl bakes into the brownies instead of sitting on top, so every bite has a little of both.
- You only need one bowl for the dry ingredients and a mixer for the wet, and cleanup is easy.
- They're sturdy enough to pack up and bring somewhere, which makes them great for bake sales, potlucks, or gifting alongside something like this Cinnamon Roll Coffee Cake.
Jump to:
- Why You'll Want to Make These Marshmallow Brownies
- Marshmallow Brownies Ingredients
- How to Make Marshmallow Brownies
- Easy Swaps and Substitutions
- Equipment For Marshmallow Brownies
- How to Store These Marshmallow Brownies
- Ways to Serve These Marshmallow Brownies
- Expert Tips
- FAQ
- Related
- Pairing
- Marshmallow Brownies
Marshmallow Brownies Ingredients
Here's everything that goes into these Marshmallow Brownies, and why each one matters.
See Recipe Card Below This Post For Ingredient Quantities
- Granulated Sugar: Two full cups of white sugar sweeten the batter and also help whip the eggs into that pale, creamy ribbon texture that gives fudgy brownies their signature chew.
- Eggs and Egg Yolk: Three large eggs plus one extra yolk add richness and help the brownies set without going cakey. The extra yolk is a small thing that makes a real difference in texture.
- Unsalted Butter: Melted butter adds richness and keeps the crumb tender. Because it's unsalted, you control the salt separately.
- Pure Vanilla Extract: Just two teaspoons, but it rounds out the chocolate flavor and adds a little warmth to the overall taste.
- Canola or Vegetable Oil: This is the secret to ultra-fudgy brownies. Oil keeps things moist and dense in a way that butter alone doesn't quite achieve.
- All-Purpose Flour: Three-quarters of a cup is all you need. Less flour means fudgier brownies, and that's exactly what we're going for here.
- Unsweetened Cocoa Powder (Dutch-Process): One full cup gives you a deep, dark chocolate flavor with a smooth, slightly mellow edge. Dutch-process cocoa is less acidic than natural, and it makes the color and flavor of these brownies really shine.
- Cornstarch: A tablespoon and a half of cornstarch helps give the brownies that slightly dense, fudge-like texture and keeps them from getting too cakey.
- Salt: Just half a teaspoon, but it pulls the chocolate flavor forward and keeps everything from tasting flat.
- Semi-Sweet Chocolate Chips: A full cup folded into the batter. They melt a little during baking and create little pockets of extra chocolate throughout.
- Marshmallow Creme: One cup swirled over the top before baking. It softens, spreads slightly, and bakes into the surface in the most beautiful way.
How to Make Marshmallow Brownies
Just a few simple steps between you and the best pan of Marshmallow Brownies you've made in a while.
Prep your pan: Preheat your oven to 325°F. Spray a 9x9-inch baking pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray again lightly. The parchment makes lifting the brownies out later so much easier.
Sift the dry ingredients: In a medium bowl, sift together the flour, cocoa powder, and cornstarch. Add the salt and stir to combine, then set the bowl aside.
Whip the eggs and sugar: Using a stand mixer or hand mixer fitted with a whisk attachment, beat the sugar, eggs, and egg yolk together on high speed for a full 5 minutes. You're looking for a pale, fluffy, ribbon-like texture. This step is what gives fudgy brownies that slightly crinkled top. While that's mixing, melt the butter in the microwave and let it cool for a few minutes.
Add the wet ingredients: With the mixer on low speed, pour in the oil, cooled melted butter, and vanilla extract. Mix just until everything is combined.
Fold in the dry ingredients: Add the sifted dry ingredients and mix on low speed until just combined. Don't overmix here; stop as soon as you don't see dry streaks.
Add the chocolate chips: Use a rubber spatula to fold in the semi-sweet chocolate chips. Then pour the batter into your prepared baking pan and spread it into an even layer.
Warm the marshmallow creme: Microwave the marshmallow creme in a microwave-safe bowl for 20 to 30 seconds and stir until smooth and pourable.
Swirl the top: Use a teaspoon to dollop the warm marshmallow creme over the surface of the brownie batter. Then take a butter knife and gently swirl it through to create a marbled effect. It doesn't need to be perfect. Messy swirls bake up looking gorgeous.
Bake: Bake for 45 to 55 minutes. The brownies are done when a toothpick inserted into the center comes out slightly wet with a few moist crumbs. If the toothpick still has a lot of liquid batter on it, give them another 5 minutes and check again.
Cool completely: Set the pan on a cooling rack and let the brownies cool all the way before slicing. I know it's hard to wait, but cutting into them too soon means they'll fall apart. They set up beautifully once fully cooled.
Easy Swaps and Substitutions
No Dutch-process cocoa? Regular unsweetened cocoa powder works in a pinch, though the flavor will be slightly sharper and a little less rich.
Butter alternatives: If you only have salted butter on hand, skip the added salt or reduce it to a pinch.
Oil options: Canola oil and vegetable oil are both neutral-flavored and interchangeable here. Avoid olive oil or anything with a strong taste.
Chocolate chips: Semi-sweet is the best match for this batter, but dark chocolate chips work well if you want a deeper, less sweet bite.
Marshmallow creme substitution: Regular mini marshmallows can be used in a pinch. Scatter them over the top of the batter before baking. They'll melt and spread, though the swirl effect won't be as defined as with creme.
Equipment For Marshmallow Brownies
- 9x9-inch baking pan
- Parchment paper
- Nonstick baking spray
- Medium mixing bowl
- Fine-mesh sieve
- Stand mixer or hand mixer with whisk attachment
- Rubber spatula
- Microwave-safe bowl
- Butter knife
- Cooling rack
- Measuring cups and spoons
How to Store These Marshmallow Brownies
Room temperature: Store cut brownies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper if stacking so the marshmallow topping doesn't stick.
Refrigerator: You can refrigerate them for up to a week. Let them come to room temperature before serving so the texture softens back up.
Freezer: These freeze really well. Wrap individual Marshmallow Brownies in plastic wrap, then place them in a zip-top bag or container. Freeze for up to 2 months. Thaw at room temperature for an hour or so before eating.
Ways to Serve These Marshmallow Brownies
With a cold glass of milk. It's the obvious choice for a reason. The cold milk against the warm chocolate is a combination that never gets old.
Warm with a scoop of vanilla ice cream. Microwave a Marshmallow Brownies for 15 to 20 seconds, then top it with a scoop of vanilla. The marshmallow swirl softens and gets a little melty in the best way.
Alongside a hot drink. A mug of coffee or hot cocoa next to one of these Marshmallow Brownies is a really cozy afternoon treat. If you're a coffee cake person too, my Apple Oatmeal Muffins pair perfectly with the same kind of slow morning energy.
As a dessert tray addition. These Marshmallow Brownies look beautiful next to something creamy like a Raspberry Cheesecake or a no-bake Oreo Pudding Pie if you're putting together a spread for guests.
Expert Tips
Don't skip the 5-minute egg whip. It feels like a long time, but that step adds air and creates the slightly shiny, crinkled top that makes homemade Marshmallow Brownies look bakery-made.
Cool the butter before adding it. If the melted butter is still hot when it hits the eggs, it can scramble them slightly and throw off the texture. Give it a few minutes to cool first.
Warm the marshmallow creme right before using it. Cold marshmallow creme is thick and hard to work with. Warming it for 20 to 30 seconds makes it smooth enough to dollop and swirl easily.
Use the toothpick test carefully. Fudgy Marshmallow Brownies are supposed to be slightly underdone in the center when you pull them. A little wet batter on the toothpick is fine. If there's a lot, bake for 5 more minutes and check again.
FAQ
Can I use marshmallows instead of marshmallow creme in brownies?
Yes, you can use mini marshmallows as a substitute. Scatter them over the top of the batter before baking and they'll melt down and create a similar effect, though the swirl pattern won't be as defined. Marshmallow creme is easier to work with and gives you a cleaner look.
How do I make brownies extra fudgy?
The combination of oil and butter in this recipe already works in your favor. Beating the eggs and sugar for a full 5 minutes and using more cocoa powder than flour also helps. The biggest tip is to pull them from the oven when the toothpick still comes out slightly wet. Overbaking is the most common reason brownies go dry rather than staying fudgy.
Why are my brownies dry instead of chewy?
Usually it comes down to overbaking or too much flour. Make sure you're measuring your flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag, which packs in more flour than you want. Also check your oven temperature with an oven thermometer since ovens often run hotter than the dial says.
Can marshmallow brownies be frozen?
Yes, and they freeze really well. Wrap each brownie individually in plastic wrap and store in a zip-top bag for up to 2 months. Let them thaw at room temperature before eating. The marshmallow layer holds up fine through freezing and thawing.
Related
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Pairing
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Marshmallow Brownies
Ingredients
Method
- Preheat the oven to 325°F and prepare a 9x9-inch pan with nonstick spray and parchment paper, leaving overhang on two sides for easy removal.
- Sift together the flour, cocoa powder, and cornstarch in a mixing bowl, then stir in the salt until evenly combined.
- Whisk the sugar, eggs, and egg yolk with an electric mixer on high speed for about 5 minutes until thick and pale.
- Blend the cooled melted butter, oil, and vanilla into the egg mixture until smooth and fully incorporated.
- Gently mix the dry ingredients into the wet mixture just until no dry streaks remain.
- Fold the chocolate chips through the batter using a spatula until evenly distributed.
- Transfer the batter to the prepared pan and spread it into an even layer.
- Warm the marshmallow creme briefly until spreadable, then spoon small dollops over the brownie batter and lightly swirl with a knife.
- Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.
- Place the pan on a wire rack and allow the brownies to cool completely before slicing into squares.
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