Rich dark chocolate cake brownies, made from scratch, are studded with chocolate chips and topped with homemade marshmallows. Marshmallow brownies are a decadent treat!
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Why this recipe works
- An easy mix-and-bake recipe that comes together quickly
- These chewy brownies have a tall cake-like texture and are studded with chocolate chips
- Use homemade marshmallows that allow you to customize their flavor, or store bought for convenience
I love chocolate, in all its many forms. Cakes, cookies, candy, pies, puddings, ice cream...you name it. If it's got chocolate in it, there's a high probability that I'll grab a bite.
And then there are brownies. A cake crossed with a bar cookie that's easy to make, brownies are the little black dress of the baking world. They can be dressed up with mix-ins or toppings, or pared down to emphasize their chocolate goodness.
Almost every baker will have at least one favorite brownie recipe in their recipe box, and if they're lucky, many more than that.
Here I've taken my rich and chewy cake brownie and topped it off with homemade marshmallows (here flavored with Irish whiskey). These fudgy Marshmallow Brownies are a decadent treat!
They're perfect for a cookout, picnic, or after-school snack. Don't worry, the alcohol bakes off, so they're safe for everyone.
These brownies are good. Very good. They're rich and chewy, with melted chocolate chips and gooey bits of marshmallow in every bite. The cake brownie texture is lighter than fudge brownies, and it's a good contrast tothe candy-like marshmallows.
The only thing you might need to have alongside these brownies is a tall glass of milk (or your favorite non-diary alternative).
Chocolate goodness at it's best!
Recipe Ingredients
You'll need the following ingredients to make this marshmallow brownie recipe:
Ingredient Notes
The ingredients for this cake brownie recipe are simple and straightforward: flour, sugar (granulated and brown), eggs, vanilla extract, butter, baking powder, and salt.
Chocolate: Dark chocolate and dark chocolate cocoa power give these brownies a deep rich chocolate flavor. You can use semisweet or milk chocolate and regular unsweetened cocoa powder if you prefer. Also, adding espresso powder to the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.
Chocolate chips: Adds a burst of chocolatey goodness, which is why I like to add them to the batter. You can leave them out if you think having them with the marshmallows is overdoing it.
Marshmallows: Making homemade marshmallows is easier than you think, and you can flavor them as you like. Here we're using marshmallows flavored with Irish Whiskey, and you can use another spirit, fruit juice, or whatever flavoring liquid that you prefer. If you're using store bought marshmallows, cut them in half before placing them on the brownie batter.
See the recipe card for a full list of ingredients and measurements.
How to make marshmallow brownies
Homemade brownies with marshmallows are so easy to make, and you really don't need to rely on a box mix.
Step 1: Make the brownie batter
Sift together the flour and cocoa powder to remove any lumps (I like this sifter). Add the espresso powder (if using), salt, and baking powder, and whisk until combined (photo 1).
Combine the dark chocolate and butter in a medium microwave-safe bowl and melt on High heat in 30 second bursts, stirring until smooth after each interval, about 1½ to 2 minutes (photo 2). Allow the mixture to cool for 5 minutes.
Whisk in the granulated and brown sugar, then the eggs (one at a time), and finally the vanilla (photo 3).
Stir in the flour mixture just until combined. Don't over-mix so you don't create too much gluten (that will toughen the brownies). Fold in the chocolate chips, if using (photo 4).
Step 2: Bake the brownies
Spray an 8- x 8-inch baking pan with baking spray and line it with parchment paper. Pour the batter into the prepared baking pan, and smooth the top with a small offset spatula.
Top with the marshmallows in a grid pattern (4 x 4), pressing them in gently. If you're using store bought marshmallows, cut them in half before placing them on the brownie batter.
Bake the brownies at 350˚F for 35 to 38 minutes or until a cake tester or toothpick inserted in the center comes out clean, or maybe with just a few crumbs attached (photo 5). It might be hard to tell if the center of the brownies are set because of the melting marshmallows. I'd err on the side of caution and go for the longer baking time, if necessary.
Once done, remove the brownies from the oven and cool completely in the pan on a wire rack.
Step 3: Cut the brownies
Once the brownies are completely cool, carefully lift the parchment to remove the brownie slab from the pan and place it on a cutting board. Cut the slab into 2-inch squares with a sharp knife, wiping off the knife between cuts (photo 6). The marshmallows provide a convenient cutting guide!
Storage instructions
Brownies are best when eaten within 1 to 2 days of baking. Store the cut brownies in an airtight container at room temperature. For longer storage, freeze cut or uncut brownies, wrapped in plastic wrap and stored in an airtight plastic bag, for up to 3 months.
How to make flavored marshmallows
At its essence, marshmallows are just a sugar syrup firmed up with gelatin. For this marshmallow topped brownie recipe, I used my Irish Whiskey Marshmallows.
The process is pretty straightforward: the gelatin is first "bloomed," that is, melted in water or a combination of water and a flavored liquid, like orange juice or a spirit.
The sugar syrup is just a mixture of sugar and water heated to 238°F (soft-ball stage), like when making Pecan Pralines. The syrup is added to the gelatin mixture, then whipped for several minutes to incorporate air into the mixture. Once the mixture dries out, you have marshmallows!
If you do make Irish Whiskey marshmallows, the alcohol bakes off, leaving just a hint of baking spices behind (cinnamon, nutmeg, cloves). The brownies themselves will be safe for everyone to eat. If that's not your jam, simply replace the whiskey with vanilla extract or another flavoring and you're good to go.
Questions asked and answered
Here are some questions you might have...
Mainly, it's the flour and leavening. Generally, recipes for homemade brownies use less flour for a given amount of eggs and chocolate than, say, a cake. Plus, there is usually less leavening (baking soda or baking powder) than in cakes.
Fudge brownie recipes have little to no leavening and a small amount of flour, so they provide little structure (almost like a flourless chocolate cake). Instead, chocolate and eggs (and sometimes other wet ingredients like sour cream) dominate, and you get that softer, fudgier texture.
By contrast, recipes for cake brownies will have more flour and/or leavening in the batter, so they'll rise a bit more and have a chewier texture. Still less than a light and airy cake, but you get the idea.
Most fudge brownie recipes call for 2 eggs. Adding another egg helps to create a lighter, drier texture, leading to a less dense (and less fudgy) brownie.
Marshmallows, whether they're homemade or commercially made, are just a sugar syrup that's been set by gelatin. Given the high heat in the oven, the marshmallows will just melt into a sweet, sticky puddle in or on whatever they've been placed.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
Recipe
Marshmallow Brownies
Ingredients
For the brownies
- ⅔ cup all-purpose flour
- 3 tablespoons dark chocolate cocoa powder, see Recipe Notes
- 1 teaspoon espresso powder, optional, See Recipe Notes
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 4 ounces dark chocolate, chopped (⅔ cup), see Recipe Notes
- ½ cup unsalted butter, cubed
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 6 ounces chocolate chips, (1 cup), optional
For the topping
- 16 homemade marshmallows, or store bought, see Recipe Notes
Instructions
- Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray and line with parchment paper. Set aside.
- Make the brownie batter: In a small mixing bowl, sift together the flour and cocoa powder to remove any lumps. Add the espresso powder (if using), salt, and baking powder, and whisk until combined.
- Combine the dark chocolate and butter in a medium microwave-safe bowl and melt on High heat in 30 second bursts, stirring until smooth after each interval, about 1½ to 2 minutes. Allow the mixture to cool for 5 minutes.
- Whisk in the granulated and brown sugar, then the eggs (one at a time), and finally the vanilla.
- Stir in the flour mixture just until combined. Don't over-mix so you don't create too much gluten (that will toughen the brownies). Fold in the chocolate chips (if using).
- Add the topping: Pour the batter into the prepared baking pan, and smooth the top with a small offset spatula. Top with the marshmallows in a grid pattern (4 x 4), pressing them in gently.
- Bake the brownies for 35 to 38 minutes or until a cake tester or toothpick inserted in the center comes out clean (or maybe with just a few crumbs attached). It might be hard to tell if the center of the brownies are set because of the melting marshmallows. I'd err on the side of caution and go for the longer baking time, if necessary. Once done, remove the brownies from the oven and cool completely in the pan on a wire rack.
- Once the brownies are completely cool, carefully lift the parchment to remove the brownie slab from the pan and place it on a cutting board. Cut the slab into 2-inch squares (around each marshmallow) with a sharp knife, wiping off the knife between cuts.
- Serve with a large glass of milk (or your favorite non-dairy alternative) and enjoy!
- Storage instructions: Brownies are best when eaten within 1 to 2 days of baking. Store the cut brownies in an airtight container at room temperature. For longer storage, freeze cut or uncut brownies, wrapped in plastic wrap and stored in an airtight plastic bag, for up to 3 months.
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