Cozy Marshmallow Brownies: A Sweet Memory from My Childhood
There’s something inherently comforting about biting into a warm, fudgy brownie. The rich, chocolaty flavor mingling with soft, pillowy marshmallows evokes nostalgia for me—like cozy afternoons spent in my grandmother’s kitchen amidst gentle laughter. Every time I bake these Marshmallow Brownies, I’m transported back to those blissful days, where each gooey bite felt like a warm hug.
This recipe is perfect for any season when you’re looking for a sweet, satisfying treat that will make everyone smile. Whether you’re making them for a cozy gathering or just to brighten up a weeknight, these brownies will fill your home with a comforting aroma that invites friends and family to share stories. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: These marshmallow brownies come together in just one bowl and a few simple steps—perfect for a busy weeknight treat.
- Crowd-Pleasing Delight: Rich chocolate combined with soft marshmallows makes these brownies a guaranteed hit at any gathering.
- Endlessly Adaptable: Feel free to play with different flavor additions and textures, unlocking a world of delicious possibilities!
- Perfect for All Occasions: Whether it’s a Holiday celebration, birthday bash, or just a sunny afternoon, these brownies suit any occasion.
- Made with Love: Baking these treats is not just about indulging in something sweet; it’s about creating those cozy moments we cherish.
What You’ll Need
Brownie Base:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Marshmallow Layer:
- 1½–2 cups mini marshmallows, or 12–15 large marshmallows, cut into quarters
How to Make Marshmallow Brownies
- Preheat oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper, allowing some to hang over the sides for easy removal later.
- In a mixing bowl, whisk together the melted butter and granulated sugar until glossy.
- Crack in the eggs and add the vanilla extract; whisk vigorously for 30–45 seconds until well combined.
- Gently stir in the cocoa powder and salt until smooth.
- Carefully fold in the flour just until combined—don’t overmix!
- Spread the brownie batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 20–22 minutes, until the edges are set but the center is still soft.
- Remove from the oven and evenly sprinkle marshmallows on top.
- Return to the oven and bake for an additional 8–12 minutes, until the marshmallows are puffed and lightly golden.
- Allow to cool completely in the pan before slicing into squares—the marshmallows will set as they cool.
Delicious Variations to Try
- Nutty Indulgence: Add some chopped nuts like walnuts or pecans into the brownie batter for a crunchy texture.
- Minty Fresh: Fold in a few drops of mint extract for a refreshing chocolate-mint brownie experience.
- Fruity Twist: Try adding some fresh raspberries or cherries on top of the marshmallows before the final bake for a tangy surprise.
- Peanut Butter Swirl: Before baking, swirl in some creamy or crunchy peanut butter on top of the brownie batter for a nutty, rich flavor.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These marshmallow brownies can be baked a day in advance! Just store them in an airtight container and enjoy them the next day.
- Slicing Made Easy: To get clean slices, run a sharp knife under hot water, dry it off, and then slice the brownies. This will help cut through the marshmallows smoothly.
- Storage Suggestions: Keep leftovers in an airtight container at room temperature for up to 3 days. They may last longer in the fridge, but trust me, they won’t last long!
- Ingredient Swaps: If you’re out of unsalted butter, feel free to use coconut oil instead for a dairy-free option.
Nutrition Information per Serving
- Serving Size: 1 brownie
- Calories: 210
- Total Carbohydrates: 31 g
- Sugar: 20 g
- Total Fat: 9 g
- Protein: 2 g
- Sodium: 90 mg
Frequently Asked Questions
-
Can I make this ahead?
Yes! You can bake these brownies a day in advance. -
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite nuts, or try other types of marshmallows. -
How do I store leftovers?
Store them in an airtight container at room temperature for up to 3 days. -
How long does it last?
They taste best fresh, but if stored properly, they should last for about a week in the fridge.
Final Thoughts
Every batch of these Marshmallow Brownies brings back lovely memories and creates new ones that you can share with loved ones. Whether you’re indulging in them after dinner or serving them at a festive gathering, they won’t fail to fill your heart and your home with warmth. Save this Marshmallow Brownies recipe to your cozy treats board so it’s ready when you need a delightful, sweet escape!
Marshmallow Brownies
Ingredients
Brownie Base
- ½ cup ½ cup (115 g) unsalted butter, melted Use unsalted butter for best flavor.
- 1 cup 1 cup (200 g) granulated sugar
- 2 large 2 large eggs, room temperature Make sure eggs are at room temperature.
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup (50 g) unsweetened cocoa powder
- ½ tsp ½ tsp salt
- ½ cup ½ cup (65 g) all-purpose flour Do not overmix the batter.
Marshmallow Layer
- 1½–2 cups 1½–2 cups mini marshmallows, or 12–15 large marshmallows, cut into quarters Use mini marshmallows for uniform melting.
Instructions
Preparation
- Preheat oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper, allowing some to hang over the sides for easy removal later.
- In a mixing bowl, whisk together the melted butter and granulated sugar until glossy.
- Crack in the eggs and add the vanilla extract; whisk vigorously for 30–45 seconds until well combined.
- Gently stir in the cocoa powder and salt until smooth.
- Carefully fold in the flour just until combined—don’t overmix!
Baking
- Spread the brownie batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 20–22 minutes, until the edges are set but the center is still soft.
- Remove from the oven and evenly sprinkle marshmallows on top.
- Return to the oven and bake for an additional 8–12 minutes, until the marshmallows are puffed and lightly golden.
- Allow to cool completely in the pan before slicing into squares—the marshmallows will set as they cool.
