“You would be amazed by what you can give up, lose, or break, and yet still be a person who gets happy over brownies.” – Augusten Burroughs.
Another brownie recipe — and I will never tire of brownies: making them or eating them. These marshmallow-topped brownies are fudgy, chewy, and comforting, perfect for when you need a sweet pick-me-up.
On their own, these are rich, fudgy bites of chocolate bliss — brownies that could easily qualify as “getting-over-a-breakup” food. Add marshmallows on top and they become something else entirely: the marshmallows toast slightly as they bake, melting into the chocolate for a gooey, irresistible combination.
I used medium-sized marshmallows spaced across the batter, then drizzled a little more batter over them. You can also use lots of mini marshmallows for a fully layered marshmallow top. The finished bars are intentionally rustic and a little messy, with imperfect edges — but they taste incredible.
Marshmallow Brownies
Ingredients
- 112 grams unsalted butter (about 1/2 cup)
- 200 grams granulated sugar (about 1 cup)
- 1 tsp vanilla extract
- 2 eggs
- 90 grams all-purpose flour (about 3/4 cup)
- 40 grams unsweetened cocoa powder (about 1/2 cup)
- 1/4 tsp salt
- 25 marshmallows medium-sized
Instructions
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Preheat the oven to 180°C (350°F). Line an 8 x 8 inch square baking pan with foil or parchment, leaving an overhang on two opposite sides for easy lifting.
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Melt the butter and whisk it until smooth.
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Whisk in the sugar until combined.
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Whisk in the eggs one at a time, then add the vanilla extract.
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Add the flour, cocoa and salt, and whisk until just combined.
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Spread most of the batter evenly in the prepared pan.
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Press the marshmallows gently into the batter, spacing them evenly so they sit about halfway into the batter. Spread the remaining batter over the marshmallows.
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Bake at 180°C (350°F) for 25–28 minutes. The top should be browned and a toothpick inserted will come out with a few moist crumbs.
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Cool completely in the pan, then lift out using the overhanging foil or parchment and slice.
Notes
Store these brownies at room temperature in an airtight container for 3–4 days.
If the marshmallow tops brown too quickly, loosely cover the pan with aluminum foil for the remainder of baking.
Don’t worry if the marshmallows puff up while baking — they’ll settle as they cool.
For the cleanest slices, chill before cutting.
A really good batch of brownies is hard to resist. These marshmallow brownies pair toasted marshmallow notes with a chewy, fudgy base — simple, nostalgic, and delicious.
Affiliate note: I baked these marshmallow brownies in my oven and used marshmallows available locally. (No links included here.)
Happy baking!