Marshmallow Brownies

With gooey tops and fudgy centers, these bakery-style Marshmallow Brownies melt in your mouth with every bite. Featuring rich, cocoa powder brownies swirled with fluffy marshmallow creme, this quick and delicious treat takes only 15 minutes to prep.

Writing this blog is like getting blood out of a turnip. For the record, I don’t like turnips. You know what I like even less than turnips? Comparing my brain to one. Sure, my thoughts are often as bitter as a turnip tastes but when it comes to texture there’s a night and day difference between the two. Turnips sprout from the ground crunchy and hard while my brain has wilted into a gooey glop. I cannot think straight these days. And when I think sideways I get turnips confused with parsnips. Or is it rutabagas? This is what I mean about my mind being goo. I have no idea why I’m rambling about indistinguishable root vegetables. What I do know is that you’re more likely to get blood from a turnip than to get a coherent sentence from me today.

I talk about vegetables a lot for someone who doesn’t even have a garden. Don’t get me wrong, I’d love to grown my own food but I can’t find a store that sells marshmallow seeds. That’s how in demand the seeds are, they’re literally sold out everywhere. It’s a shame, too. I’d love have a few acres of marshmallow trees. Now that would be a lucrative crop. Assuming, of course, that I had enough willpower to not eat all the profits. Which I don’t.

It’s not just me who finds marshmallows addictively delicious. Each year, Americans buy 90 MILLION POUNDS of marshmallows. (I know this because 80 million pounds are from my purchases alone.) In a country where people can’t agree on anything, the fact that our love of marshmallows is common ground speaks volumes. Sticky, fluffy volumes. Whether you eat marshmallows straight from the bag or toasted on the end of a stick, the best way you haven’t tried them is swirled into rich, fudgy brownies. Even better, this recipe tastes like bakery-style but is made in your kitchen with just 15 minutes of prep. So grab a container of marshmallow creme and get ready to experience the gooey goodness of these melt-in-your-mouth brownies.

Before sharing the recipe for Marshmallow Brownies, here are a few tips to help you out:

Ingredient Tips

Be sure eggs are at room temperature before beginning. If you’ve forgotten to take them out of the refrigerator ahead of time, speed up the warming process by placing uncracked eggs in a bowl of warm water before use.

This recipe was tested with Jet-Puffed Marshmallow Creme but marshmallow fluff can be used as a substitute.

Always bake with unbleached all-purpose flour. Bleach should only be added to brownies for cheating boyfriends, not brownies you’re eating yourself.

Preparation Tips

For best results, bake brownies in a shiny metal pan. I do not recommend glass or stoneware pans since their prolonged bake times lead to dry brownies.

Remove brownies from the oven when a toothpick inserted into the center comes out with a few moist crumbs. If the batter is still wet then continue baking and check again in 1 minute increments.

How to Store Marshmallow Brownies

Store brownies in an airtight container at room temperature up to 3 days.

Brownies freeze well up to 2 months when wrapped in plastic wrap and placed in an airtight container. Thaw overnight in the refrigerator before serving.

I hope you enjoy this Marshmallow Brownies recipe. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you’re looking for more marshmallow recipes you’ll love this Chocolate Marshmallow Cake. Easy to make and even easier to transport, this 9×13 chocolate sheet cake is topped with fluffy marshmallow frosting. 

Marshmallow Brownies

Heather Wolf

With gooey tops and fudgy centers, these bakery-style Marshmallow Brownies melt in your mouth with every bite. Featuring rich, cocoa powder brownies swirled with fluffy marshmallow creme, this quick and delicious treat takes only 15 minutes to prep.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Brownies and Blondies

Cuisine American

Servings 9

Equipment

• 8×8 metal baking pan

Ingredients

  

Brownies

• 1/2 cup unsalted butter melted and cooled
• 1 cup granulated sugar
• 2 tsp vanilla extract pure
• 2 large eggs room temperature
• 1/2 cup unsweetened cocoa powder 100% cacao
• 1/2 cup all-purpose flour unbleached
• 1/4 tsp sea salt fine
• 3/4 cup marshmallow creme

Instructions

 

Brownies

• Preheat oven to 350 degrees. Grease an 8 x 8 metal baking pan then line with parchment paper. Set aside.
• In a large bowl, whisk together butter and sugar until combined.
• Add vanilla and eggs. Whisk vigorously until smooth and glossy.
• In a separate bowl, sift together cocoa powder, flour and salt.
• Add dry ingredients to wet then stir with a spoon until just combined.

  Note: Batter will be thick.
• Spoon brownie batter into baking pan then smooth and level the top with a spatula.
• Place marshmallow creme in a small heat-safe bowl then microwave for 5 – 10 seconds or until creme softens enough to swirl. Avoid melting the marshmallow creme.
• Using a spoon, drop large dollops of marshmallow creme onto brownie batter in random placements.
• With the tip of a knife, gently swirl marshmallow creme into brownie batter.
• Bake for 20 – 25 minutes or until a tester inserted into the center comes out with a few moist crumbs. Do not overbake or brownies will be dry.
• Place brownie pan on a baking rack to cool to room temperature, approximately 1 hour, before slicing.
• Store brownies in an airtight container at room temperature up to 3 days.

Keyword brownies, marshmallow