Marshmallow Brownies Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
34 mins
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Servings
24 brownies
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Calories
329 kcal
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Course
Baked Goods
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Cuisine
American
Marshmallow Brownies Recipe
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Two classic treats come together in Marshmallow Brownies. Fudgy brownies are covered in a gooey marshmallow topping. This decadent dessert keeps everyone coming back for more!
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Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the topping
- 4 cups mini marshmallows
- ½ cup unsalted butter
- ½ cup buttermilk
- ¼ cup unsweetened cocoa powder
- 4 cups powdered sugar
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Instructions
For the Brownies
- Preheat oven to 350°F. Line a 13x9 baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 22-24 minutes. Remove from oven and sprinkle with mini marshmallows.
- Place pan back in oven and bake for 90 seconds, until marshmallows puff in size. Remove from oven and cool.
For the Topping
- In a small saucepan, melt butter over medium heat. Once melted, whisk in the buttermilk and cocoa powder.
- Keep whisking until mixture begins to boil, then remove from heat.
- In a large mixing bowl, add powdered sugar. Pour chocolate mixture in the bowl and using the whisk attachment, beat mixture until fully combined and smooth. This will take several minutes, you don't want the sugar grainy.
- Pour warm frosting over brownies (it's okay if the brownies aren't completely cooled yet).
- Let set and cool, completely.
Notes
- DO NOT OVER MIX. When adding the dry ingredients, mix them in until just combined. You shouldn't see any flour visible but a few small lumps in the batter are okay. Over mixing will make your brownies cakey instead of fudgy.
- Frosting sets quickly, so be sure to pour it over the brownies fast.
- How to slice brownies. Use a plastic knife to easily cut marshmallow brownies into squares. It works better than a metal knife. Clean slices with no tearing!
- Storing. Transfer cooled brownies to an airtight container. They keep well for up to 4 days.
- Chill. I prefer these brownies served COLD. Keep in the fridge if you like the taste of chilled brownies too!
- Reheat brownies for a gooey marshmallow filling by popping them in the microwave for about 10 seconds.
- No Buttermilk? Use my easy buttermilk substitute, or swap it out completely and use whole milk.
Nutrition Information
Show Details
Serving
1brownie
Calories
329kcal
(16%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Cholesterol
62mg
(21%)
Sodium
67mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 329kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 62mg | 21% |
| Sodium | 67mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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