Name: Marshmallow Brownies Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups white granulated sugar; 3 large eggs; 1 egg yolk; 1/2 cup unsalted butter, melted; 2 tsp pure vanilla extract; 1/2 cup oil (canola or vegetable); 3/4 cup all-purpose flour; 1 cup unsweetened cocoa powder (use Dutch process cocoa powder); 1 1/2 tbsp cornstarch; 1/2 tsp salt; 1 cup semi-sweet chocolate chips; 1 cup marshmallow creme

Jump to Recipe· 4.3 from 5 reviews

I absolutely adore making and sharing this Marshmallow Brownies Recipe because it combines two of my favorite sweet treats in the most magical way. These brownies come out fudgy and rich, with a beautifully tender crumb that carries the perfect balance of deep chocolate flavor and fluffy, gooey marshmallow swirls that melt right into the batter. Every bite feels like a celebration of textures and tastes, and I love how approachable this recipe is, making it a favorite go-to when I want a special dessert that still feels like home baking.

Why You’ll Love This Marshmallow Brownies Recipe

One of the reasons I keep coming back to this Marshmallow Brownies Recipe is because of its irresistible flavor profile. The deep, rich cocoa combined with semi-sweet chocolate chips gives these brownies a decadent, almost fudgy base. Then the marshmallow creme swirled on top adds a light sweetness and that classic sticky, gooey texture that transforms ordinary brownies into something unforgettable. It’s that perfect combination of bitter and sweet that I find absolutely crave-worthy.

Aside from the amazing taste, what really makes this recipe a winner in my kitchen is how straightforward it is. The ingredients are simple, yet the results are impressive enough for guests and family alike. Plus, I love that the preparation doesn’t involve complicated techniques—just some mixing, sifting, and gentle folding, making it a fun and easy way to treat myself or my loved ones. I often find myself reaching for this recipe whenever I want to bring something special and comforting to potlucks, family dinners, or even just an indulgent weeknight dessert.

Ingredients You’ll Need

The image shows many square pieces of dark chocolate brownies topped with a thick layer of swirled cream and chocolate. The top layer has a smooth texture with white cream and dark brown chocolate mixed in a marbled pattern, creating waves and irregular shapes. The dark brownie base looks moist and dense, contrasting with the lighter, creamy top. The pieces are closely placed together on a white marbled surface. The lighting highlights the rich colors and textures of both the brownies and the cream swirls. photo taken with an iphone --ar 4:5 --v 7

These ingredients might be pantry staples, but each one plays a vital role in making these brownies spectacularly delicious, moist, and perfectly textured. With a careful balance of butter, oil, and cocoa, plus the magic of marshmallow creme, you’re set for an amazing bake.

White granulated sugar: Sweetens the brownies and helps create that tender crumb.
Large eggs + egg yolk: Adds richness and structure to keep the brownies moist yet firm.

Unsalted butter (melted): Infuses the batter with a creamy texture and buttery flavor.
Pure vanilla extract: Heightens the chocolate flavor with a warm, aromatic note.
Oil (canola or vegetable): Keeps the brownies extra moist and soft.

All-purpose flour: Provides the foundation, with just the right amount for structure.
Unsweetened cocoa powder (Dutch process): Delivers that deep, complex chocolate taste.
Cornstarch: Helps give the brownies a tender, almost fudge-like texture.

Salt: Enhances all the flavors by balancing sweetness and bitterness.
Semi-sweet chocolate chips: Adds melty pockets of chocolate throughout the brownies.
Marshmallow creme: Creates those delightful gooey swirls that make these brownies stand out.

Directions

Step 1: Preheat your oven to 325°F. I always make sure to spray a 9×9-inch baking pan with nonstick spray, then line the bottom and two sides with parchment paper for easy removal. Don’t forget to spray the parchment paper again to prevent sticking.

Step 2: In a medium bowl, sift together the flour, cocoa powder, and cornstarch to remove any lumps, then add the salt. Set this dry mixture aside while you tackle the wet ingredients.

Step 3: Using a stand mixer with a whisk attachment, beat the sugar, eggs, and extra egg yolk on high speed for about 5 minutes. You’ll notice the mixture get lighter and pale in color, which is exactly what you want — it means lots of air has been incorporated.

Step 4: While the eggs are mixing, melt the butter in the microwave and let it cool to avoid scrambling the eggs later.

Step 5: Once the eggs are fluffy, add the oil, cooled melted butter, and vanilla extract to the bowl. Mix on low speed just until everything is combined without overworking the batter.

Step 6: Slowly incorporate the dry ingredients, mixing on low until just combined. You want the batter to be smooth and thick but be careful not to overmix. Then fold in the semi-sweet chocolate chips with a spatula, saving the fun little pockets of melty chocolate for later.

Step 7: Pour your brownie batter into the prepared pan, spreading it evenly. Now for the fun part: melt the marshmallow creme briefly in the microwave for 20 to 30 seconds so it’s easier to dollop.

Step 8: Use a teaspoon to drop small spoonfuls of melted marshmallow fluff across the top of the brownie batter. Then, with a butter knife, make light swirling motions to gently marble the marshmallow into the batter without overmixing it.

Step 9: Bake in your preheated oven for 45 to 55 minutes. The brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs — still slightly wet but not full of raw batter. If the toothpick has too much batter, give it another 5 minutes in the oven.

Step 10: When baked, set the pan on a cooling rack and allow the brownies to cool completely before cutting. This step is key to getting clean slices and preserving that gooey texture.

Servings and Timing

This recipe generously serves about 16 people, especially if you cut the brownies into small squares, which I find perfect for sharing. Prep time clocks in at roughly 15 minutes, mostly spent mixing and setting up. The baking time is around 45 to 55 minutes, depending on your oven. Including cooling, you should expect about 1 hour and 5 minutes total from start to finish. I always advise patience during cooling — it really makes a big difference in texture and taste.

How to Serve This Marshmallow Brownies Recipe

A clear glass bowl filled with a thick, dark brown chocolate batter, with a shiny, smooth texture and some clumps visible throughout. The batter clings to the sides of the bowl unevenly, showing some dry cocoa powder residue. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these dreamy marshmallow brownies, I love to keep things simple so the flavors truly shine. Serving them at room temperature allows the gooey marshmallow swirls to be soft but stable, making for easy, gorgeous squares that hold their shape beautifully on a platter. For a special touch, I sometimes dust them lightly with powdered sugar or add a few fresh berries on the side to balance the sweetness.

If I’m entertaining, I can’t resist pairing these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce — it elevates the dessert to next level indulgence. A dollop of whipped cream also complements the texture nicely, adding a creamy contrast. For presentation, I like arranging the brownies on a wooden board or a bright, colorful plate to bring out their rich chocolate tones alongside the snowy white swirls.

In terms of beverages, these brownies are fantastic with a hot cup of coffee or milk for the kids. For grown-up gatherings, a glass of robust red wine, like a Cabernet Sauvignon, or a creamy coffee cocktail pairs beautifully. I’ve even enjoyed them alongside a smoky bourbon or a sweet dessert wine — the possibilities are endless depending on how festive you want to get. These treats really shine at family dinners, holiday parties, or any moment you want to add some joyous sweetness to the day.

Variations

I love how versatile this Marshmallow Brownies Recipe is because there’s plenty of room to get creative while keeping the core of the recipe intact. For instance, if you don’t have Dutch process cocoa, natural cocoa powder works well too, just keep in mind it might change the overall flavor slightly. You could also swap the semi-sweet chocolate chips for dark chocolate chunks for a richer bite or even white chocolate chips for a sweeter contrast.

For those with dietary restrictions, I’ve adapted this recipe to be gluten-free by simply replacing the all-purpose flour with a gluten-free blend that’s meant for baking. It still turns out wonderfully fudgy and delicious. Vegan variations are a bit trickier due to the eggs and marshmallow creme, but using a flax egg replacement and a marshmallow fluff alternative made from aquafaba can get you close to that gooey magic.

If you’re in a rush, I’ve also experimented with baking smaller versions in a muffin tin for about 20-25 minutes, which makes adorable individual brownies with a slight crispy edge. You can try swirling in peanut butter or adding nuts on top before baking for extra texture and flavor. The key is to have fun and make it your own!

Storage and Reheating

Storing Leftovers

After baking, I store any leftover marshmallow brownies in an airtight container at room temperature. This helps maintain their softness and gooey texture without drying out. They usually keep well for up to 3 days this way, making them great for enjoying over a couple of days. If you want to store them longer, placing parchment paper between layers prevents sticking when stacking.

Freezing

You can absolutely freeze these brownies, which is perfect for making ahead or saving extra batches. I recommend cutting the brownies into individual squares first, then wrapping each piece tightly in plastic wrap or aluminum foil. Place them in a freezer-safe container or zip-top bag and freeze for up to 3 months. When you’re ready, thaw them overnight in the fridge for the best texture.

Reheating

To warm your brownies, I like to briefly microwave a square for about 10-15 seconds to revive that soft, melty texture without drying it out. Avoid reheating too long as the marshmallow can become overly sticky or tough. Alternatively, you can gently warm them in a low oven (around 300°F) for 5-7 minutes. Either way, enjoy them warm or at room temperature for that perfect gooey experience.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular unsweetened cocoa powder if that’s what you have on hand. Just know it might slightly change the flavor, making it a bit more acidic or bright compared to the mellow, rich notes from Dutch process. It won’t affect the texture or baking process much, so the brownies will still be delicious.

Is marshmallow creme necessary, or can I use mini marshmallows instead?

Marshmallow creme melts smoothly and swirls beautifully, creating that signature gooey layer in the brownies. Mini marshmallows can be used, but they tend to melt differently and may create more of a bubbly or uneven texture rather than a smooth swirl. If using mini marshmallows, I suggest adding them on top halfway through baking to prevent burning.

How do I know when the brownies are perfectly baked?

Look for edges that are set and slightly pulling away from the pan, while the center remains slightly moist. A toothpick inserted into the middle should come out with a few moist crumbs but no raw batter. It’s okay if there’s a little stickiness because of the marshmallow swirl, but a clean toothpick means they’re done.

Can I double the recipe for a larger pan?

Definitely! If you want to double the recipe, use a larger pan like 9×13 inches and increase the baking time slightly, checking for doneness around 55-65 minutes. Keep an eye on the brownies as ovens vary, and you might need a bit more time for the middle to fully set.

What’s the best way to cut these brownies neatly?

Once the brownies are completely cooled, I like to use a sharp knife warmed under hot water and then dried before slicing. This helps the knife glide through without tearing the gooey marshmallow swirl. Wiping the knife clean between cuts keeps the edges neat and tidy.

Conclusion

Trying this Marshmallow Brownies Recipe is one of those kitchen adventures that always pays off with smiles and satisfied cravings. I hope you have as much fun making and enjoying these luscious treats as I do. Their special combo of fudgy chocolate and fluffy marshmallow swirls is a timeless crowd-pleaser that feels just as comforting as it does indulgent. So grab your ingredients, dig in, and get ready to fall in love with your new favorite brownie recipe!