Marshmellow Brownies
Some desserts just have it all, and these marshmellow brownies are the ultimate mix of fudgy and gooey with a bonus of chopped walnuts for crunch. Of course the nuts are completely optional if you are not a nut lover. You’ve got that fudgy chocolate base then a layer of ooey, gooey marshmellows topped with velvety chocolate frosting. These brownies are perfect for every occasion or you might just want to keep them all to yourself. A true classic comfort treat with the perfect combo of flavors and textures. It’s the ultimate chocolate fix that everyone loves.
Ingredients needed to make Marshmellow Brownies:
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups walnuts, chopped (optional)
- 1/2 package miniature marshmellows
Frosting:
- 1/2 stick butter
- 1/3 cup evaporated milk
- 1/3 cup cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla
How to make Marshmellow Brownies:
- Preheat oven to 350 degrees and spray 9 x 13 pan with non-stick spray.
- Cream butter and sugar in a large bowl.
- Add eggs, one at a time and vanilla and mix until smooth.
- Add flour, cocoa powder, baking powder and salt and mix just until combined.
- Fold in nuts, if using.
- Pour batter into prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out mostly clean.
- Pour 1/2 bag marshmellows over the brownies and return to the oven and bake another 3-5 minutes or until marshmellows are melted. Remove from the oven.
- Let stand until almost cooled. In the meantime make the frosting.
- Mix 1/2 stick butter, 1/3 cup evaporated milk, 1/3 cup cocoa powder, 3 cups powdered sugar and 1 tsp vanilla together until smooth and creamy with hand mixer.
- Pour over the top of the brownies and spread evenly with an offset spatula or knife. Let frosting set and enjoy!
Notes:
- Store brownies at room temperature in foil covered container for about 2 days. To keep them fresh, don’t cut them until ready to serve.
- If you plan to freeze the brownies, bake the brownies and melt the marshmellows on top, then frost when you are ready to serve. Store brownies packed tightly in a freezer bag or covered freezer safe container. Freezing brownies can change the texture of them.
- I wouldn’t recommend freezing frosted brownies as the frosting can crystallize.
Other yummy recipes to try:
Oatmeal Cake With Coconut Pecan Topping
Marshmellow Brownies
Some desserts just have it all, and these marshmellow brownies are the ultimate mix of fudgy and gooey and chopped walnuts for crunch.
Equipment
- 1 9 x 13 baking pan
- 1 Large mixing bowl
Ingredients
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups walnuts, chopped (optional)
- 1/2 package miniature marshmellows
Frosting:
- 1/2 stick butter
- 1/3 cup evaporated milk
- 1/3 cup cocoa powder
- 3 cups powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees and spray 9 x 13 pan with non-stick spray.
- Cream butter and sugar in a large bowl.
- Add eggs, one at a time and vanilla and mix until smooth.
- Add flour, cocoa powder, baking powder and salt and mix just until combined. Fold in nuts, if using.
- Pour batter into prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out mostly clean.
- Pour 1/2 bag marshmellows over the brownies and return to the oven and bake another 3-5 minutes or until marshmellows are melted. Remove from the oven.
- Let stand until almost cooled. In the meantime make the frosting.
Frosting:
- Mix 1/2 stick butter, 1/3 cup evaporated milk, 1/3 cup cocoa powder, 3 cups powdered sugar and 1 tsp vanilla together until smooth and creamy with hand mixer.
- Pour over the top of the brownies and spread evenly with an offset spatula or knife. Let frosting set and enjoy!
- Notes: *Store brownies at room temperature in foil covered container for about 2 days. To keep them fresh, don't cut them until ready to serve. *If you plan to freeze the brownies, bake the brownies and melt the marshmellows on top, then frost when you are ready to serve. *To freeze brownies pack tightly in a freezer bag or covered freezer safe container. Freezing brownies can change the texture of them.
Nutrition
Serving: 1gCalories: 371kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 9gCholesterol: 69mgSodium: 182mgPotassium: 148mgFiber: 2gSugar: 38gVitamin A: 419IUCalcium: 43mgIron: 2mg
Tried this recipe?Let us know how it was!