Marshmallow Brownies
Marshmallow Brownies with their fudgy texture, gooey marshmallows, and rich frosting are an easy, crowd-pleasing dessert perfect for parties, bake sales, or satisfying that late-night sweet tooth!
Servings: 18 servings
Ingredients
Brownies
- 1 cup (227g) salted butter melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (141g) all-purpose flour
- ⅔ cup (58g) natural unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 (10-ounce) bag miniature marshmallows
Frosting
- ½ cup (113g) salted butter melted
- ¼ cup natural unsweetened cocoa powder
- 3 cups (360g) powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking dish with a parchment paper sling or spray with baking spray.
- In a large mixing bowl, beat the butter and sugar until creamy and light. Add the eggs and vanilla extract, beating again and stopping to scrape the bottom and sides of the bowl until everything is well mixed.1 cup (227g) salted butter, 2 cups (400g) granulated sugar, 4 large eggs, 2 teaspoons vanilla extract
- Add flour, cocoa powder, baking powder, and salt. Stir just until combined, then spread into the prepared pan.1 cup (141g) all-purpose flour, ⅔ cup (58g) natural unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Bake 25 to 30 minutes until a toothpick inserted into the center of the brownies comes out almost clean with just a little batter or a few crumbs on it. Remove the brownies from the oven and sprinkle with marshmallows. Return the brownies to the oven and bake for 3 to 5 minutes until marshmallows are puffy and the brownies are just done. Cool before frosting.1 (10-ounce) bag miniature marshmallows
- When the brownies have cooled, combine the butter, cocoa powder, powdered sugar, and evaporated milk in a medium mixing bowl Beat the frosting ingredients with a hand mixer until creamy and light, then spread over the cooled brownies. Cut into squares.½ cup (113g) salted butter, ¼ cup natural unsweetened cocoa powder, 3 cups (360g) powdered sugar, ⅓ cup evaporated milk, 1 teaspoon vanilla extract
Notes
Storage & Make Ahead
- Store: Keep brownies in an airtight container at room temperature for up to 3 days. If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.
- Freeze: Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 2 months.
- Reheat: Let frozen brownies thaw at room temp or microwave for 10-15 seconds to bring back that warm, gooey chocolate brownie texture.
- Make Ahead: You can bake the brownie layer and add the marshmallow topping a day in advance. Frost right before serving for the best texture and flavor.
Nutrition
Calories: 357kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 219mg | Potassium: 108mg | Fiber: 2g | Sugar: 42g | Vitamin A: 537IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
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