Marshmallow Swirl Brownies

marshmallow brownies stacked on top of each other with chocolate chips scattered around

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!

Course Dessert

Cuisine American

Prep Time 20

Bake 40

Total Time 1

Servings brownies

Calories 287kcal

Author Gabby

Equipment

Ingredients

1 cup butter, melted (regular or dairy free)
1 cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
3 eggs
1 cup all-purpose flour
1 cup unsweetened Dutch processed cocoa powder
1 teaspoon salt
3 tablespoon mini chocolate chips (regular or dairy free)
3½ cup mini marshmallows SEE NOTES

US Customary - Metric

Instructions

Prepare two pans: the first pan will be an 8x8 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 9x5 or 8x4 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 8x8 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.

Video

Notes

MEASURING FLOUR and COCOA POWDER: 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 MARSHMALLOW BROWNIES 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 9x9 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 large marshmallows, although they don't melt and cover the top as easily as mini marshmallows.

FUN 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.

Nutrition