Marshmallow Swirl Brownies

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These marshmallow brownies are total decadence! A thick layer of fudgy brownie, topped with gooey marshmallows, then topped with more fudgy brownies and chocolate chips! Easy to make and no mixer required!

Chocolate and marshmallows were truly made for each other. Inspired by my gooey chocolate marshmallow cookies, I had to find a way to give my fudgy chocolate brownies a marshmallow twist!

Ingredient Notes

• Marshmallows: I tested these marshmallow swirl brownies with mini marshmallows and regular sized marshmallows, and mini marshmallows melt the best. Regular sized marshmallows will still work in a pinch. You can also use melted marshmallow fluff if you prefer!
• Butter: You can use regular dairy butter, or dairy free butter in this recipe. Both have been tested and work perfectly.

How To Make These Brownies

Whisk butter and sugars together.

Add eggs and vanilla extract.

Stir in the dry ingredients.

Divide between the pans and bake!

Sprinkle with marshmallows and bake a few more minutes.

Use the smaller pan of brownies for brownie chunks!

Sprinkle the brownie pieces on top of the warm marshmallow layer along with the mini chocolate chips so they get all meltey!

Fun Flavor Ideas

There are a few super fun ways I like to make these brownies even MORE extra than they already are, so I’m sharing a few below. Go big or go home right?!

• Peppermint Brownies: If you are making these brownies around Christmas, make them into candy cane marshmallow brownies! Add ½ teaspoon of peppermint extract to the brownie batter if desired, or just sprinkle crushed candy canes over the warm marshmallows!
• S’mores Brownies: If you’re a s’mores lover, sprinkle some chopped or crushed up graham crackers over the marshmallows along with the chocolate chips and crumbled up brownie chunks!
• Fluffernutter Brownies: Drizzle melted peanut butter over top of the melted marshmallows to make these into gooey peanut butter marshmallow brownies!

More Brownies and Bars You’ll Love

Triple Chocolate Brownies

Chocolate Chip Marshmallow Cookies

Oreo Brownies

Chocolate Marshmallow Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

5 from 14 reviews

Marshmallow Swirl Brownies

Gabby Kislanko

These marshmallow brownies have a thick layer of fudgy brownie, topped with gooey marshmallows, then topped with more fudgy brownies and chocolate chips! Easy to make and no mixer required!

Prep Time: 20 minutes mins

Bake: 40 minutes mins

Total Time: 1 hour hr

Servings: 16 brownies

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Ingredients

 

½x1x2x

• ▢ 1 cup (210 g) butter, melted, (regular or dairy free)
• ▢ 1 cup (200 g) granulated sugar
• ▢ 1 cup (200 g) light brown sugar
• ▢ 1 Tbsp vanilla extract
• ▢ 3 eggs
• ▢ 1 cup (125 g) all-purpose flour
• ▢ 1 cup (80 g) unsweetened Dutch processed cocoa powder
• ▢ 1 tsp salt
• ▢ 3 Tbsp mini chocolate chips, (regular or dairy free)
• ▢ 3½ cup (160 g) mini marshmallows, SEE NOTES

Instructions

 

• Prepare two pans: the first pan will be an 8×8 inch square baking pan. Line it with parchment paper, leaving some hanging over the sides. This makes it easier to remove the brownies later. Prepare a second pan, either a 9×5 or 8×4 loaf pan. Line it with parchment paper. Preheat the oven to 350°F.

  (See notes if you'd like to make the brownies without the crumbled brownie layer on top)
• In a large microwave-safe bowl (or over the stove), melt the butter. Add in brown sugar and granulated sugar. Whisk until the mixture pulls away from the sides of the bowl as you whisk, like a paste.
• Whisk in the eggs and vanilla extract. Add flour, salt, and cocoa powder, then whisk until combined (do not over-mix!).
• Add two thirds of the brownie batter into the prepared 8×8 pan. Pour the remaining one third of the batter into the second pan (loaf pan). Bake both pans of brownies at the same time for 27-36 minute. To know when they're ready, insert a toothpick inserted in the middle of each pan – it should come out with a few wet crumbs on it when its ready (not covered in wet batter, but not completely clean).
• Remove the pans from the oven, but leave the oven on. Set the loaf pan aside. Pour mini marshmallows evenly on top of the brownies in the larger square baking pan and put them back in the oven for another 4-8 minutes, or until the marshmallows look gooey and have started to turn a light golden brown. Meanwhile, use a spoon to break up the brownies in the loaf pan into chunks or small pieces. Careful, they will still be hot!
• Remove the marshmallow brownies from the oven. Take small chunks of crumbled up brownie from the loaf pan and sprinkle over top of the marshmallow layer, gently pushing them into the marshmallows. Repeat with all the crumbled up brownie pieces, then evenly sprinkle with chocolate chips.
• Let cool before removing from the pan and slicing.

Equipment

8×8 inch Square Baking Pan

9×5 Loaf Pan

Whisk

Video

Notes

Measuring Dry Ingredients: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.

Baking Time: This will vary depending on your oven. If using glass baking dishes instead of aluminium, the brownies will take longer to bake as well.

I strongly recommend checking on these early. Because you are baking two pans at once, they may not be ready at the exact same time. Don’t worry if the brownies in the loaf pan get baked a couple minutes too long, as you’ll be crumbling them up anyway. The toothpick inserted into the brownies should come out with a few wet crumbs (not totally clean, but not completely covered in wet batter)

Making this recipe without the extra brownie crumbled on top: You can make these brownies without adding extra brownie on top. You would then have brownies with a layer of marshmallow and chocolate chips. To do this, you can follow the recipe as is, then bake it all in one 9×9 pan. This will give you an extra thick brownie layer, and the brownies will take longer to bake. Alternatively, you can use this brownie recipe as the base layer, then top with marshmallows and chocolate chip as instructed.

Marshmallows: Mini marshmallows work best for this recipe, but if needed, you can use marshmallow fluff (melt 2 cups in the microwave in 15-20 seconds or until melted and pourable). You can also use regular sized marshmallows, although they don’t melt and cover the top as easily as mini marshmallows.

Other Flavor Ideas:

Peppermint Brownies: Add ½ teaspoon of peppermint extract to the brownie batter if desired, or just sprinkle crushed candy canes over the marshmallows!

S’mores Brownies: Sprinkle chopped or crushed up graham crackers over the marshmallows along with the chocolate chips and crumbled up brownie chunks!

Fluffernutter Brownies: Drizzle melted peanut butter over top of the melted marshmallows.

Storage:

These brownies can be stored un-sliced in the baking pan covered tightly with tin foil, or sliced in an airtight container at room temperature for up to 5 days.

Calories: 287kcal, Carbohydrates: 46g, Protein: 3g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 264mg, Potassium: 126mg, Fiber: 2g, Sugar: 34g, Vitamin A: 590IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.