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–+ servings
Marshmallow topped brownie on a white plate with more on a multicolored checked plate behind on a purple checked towel.

Marshmallow Brownies

By Tammy Spencer
Rich dark chocolate cake brownies, made from scratch, are studded with chocolate chips and topped with homemade marshmallows. They're a decadent treat!
5 from 2 votes
Prep Time20 minutes
Cook Time38 minutes
Cooling Time1 hour
Total Time1 hour 58 minutes
Servings: 16 squares
Calories: 215kcal

Special Equipment

Ingredients

For the brownies

  • ⅔ cup (83 grams) all-purpose flour
  • 3 tablespoons (16 grams) dark chocolate cocoa powder, see Recipe Notes
  • 1 teaspoon (1 teaspoon) espresso powder, optional, See Recipe Notes
  • ½ teaspoon (½ teaspoon) kosher salt
  • ¼ teaspoon (¼ teaspoon) baking powder
  • 4 ounces (113 grams) dark chocolate wafers, or chocolate bar, chopped (⅔ cup), see Recipe Notes
  • ½ cup (113 grams) unsalted butter, cubed
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (55 grams) light brown sugar
  • 3 (150 grams) large eggs, at room temperature
  • 2 teaspoons (2 teaspoon) pure vanilla extract
  • 6 ounces (180 grams) chocolate chips, (1 cup), optional

For the topping

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 ⅔ cup all-purpose flour and 3 tablespoons dark chocolate cocoa powder to remove any lumps. Add 1 teaspoon espresso powder (if using), ½ teaspoon kosher salt, and ¼ teaspoon baking powder, and whisk until combined.
  • Combine 4 ounces dark chocolate wafers and ½ cup unsalted 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 ¾ cup granulated sugar and ¼ cup light brown sugar, then 3 large eggs (one at a time), and finally 2 teaspoons pure vanilla extract.
  • 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 6 ounces 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 16 homemade 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.

Recipe Notes

The dark chocolate and dark chocolate cocoa power used here 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.
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.
For slightly thinner brownies, use a 9- x 9-inch inch baking pan. Reduce the baking time by about 5 minutes (but start checking at the 30 minutes mark).

Nutrition

Serving: 1square | Calories: 215kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 90mg | Fiber: 1g | Sugar: 24g | Vitamin A: 222IU | Calcium: 22mg | Iron: 2mg