Chocolate Marshmallow Brownies

Chocolate Marshmallow Brownies: A Decadent Delight for Every Sweet Tooth

If you’re looking for a dessert that combines rich chocolatey depth with the soft, pillowy sweetness of marshmallows, look no further than Chocolate Marshmallow Brownies. These indulgent treats are a modern twist on the classic brownie, elevating it into a dessert that’s both nostalgic and luxuriously satisfying. Whether you’re baking for a family gathering, holiday celebration, or simply treating yourself, these brownies strike the perfect balance between fudgy richness and airy sweetness. With a crackly top, gooey center, and a layer of melted marshmallows that toast to golden perfection, they’re impossible to resist.

The History of Chocolate Marshmallow Brownies

The story of the brownie begins in the late 19th century in the United States, believed to have originated in Chicago around the 1890s. The original brownie was likely an accidental creation—a cake batter without enough leavening, resulting in a dense, fudgy treat. Over time, brownies became a staple in American baking, evolving into various forms, from cake-like to intensely fudgy.

Marshmallows, on the other hand, trace their roots back to ancient Egypt, where a confection made from the mallow plant root was reserved for gods and royalty. Modern marshmallows emerged in 19th-century France, eventually becoming mass-produced in the U.S. by companies like Kraft and later Jet-Puffed.

The fusion of chocolate brownies and marshmallows likely began as a campfire-inspired idea—think s’mores—but found its way into baked goods during mid-20th century American home baking. Chocolate Marshmallow Brownies gained popularity in the 1970s and 80s, appearing in community cookbooks and dessert recipe collections. Today, they’re celebrated for their textural contrast and sweet decadence, often seen at potlucks, bake sales, and holiday tables.

Ingredients Breakdown: What Makes These Brownies Irresistible?

The magic of Chocolate Marshmallow Brownies lies in the careful selection and combination of ingredients. Each component plays a vital role in creating the ultimate texture and flavor profile. Let’s break them down:

Unsalted Butter: Provides moisture and richness while helping create that signature crackly top. Using unsalted butter allows better control over the salt content.
Dark Chocolate (or Semi-Sweet): High-quality chocolate is essential for deep cocoa flavor. Chopped bars work better than chips because they melt more evenly.
Granulated Sugar: Adds sweetness and contributes to the shiny, thin crust that forms on top during baking.
Brown Sugar: Enhances moisture and adds a subtle caramel note, improving chewiness.
Eggs: Bind the ingredients together and add structure. They also help aerate the batter slightly when beaten.
Vanilla Extract: Deepens the overall flavor and balances the chocolate intensity.
All-Purpose Flour: Gives the brownies just enough structure without making them cakey. Too much flour leads to dryness.
Cocoa Powder: Boosts chocolate flavor and intensifies color. Dutch-processed or natural both work, depending on preference.
Salt: A small amount enhances all flavors and cuts through sweetness.
Baking Powder (optional): Used in minimal amounts if a slightly cakier texture is desired; omitted for ultra-fudgy results.
Mini Marshmallows: The star topping! Mini marshmallows melt evenly and integrate beautifully into the brownie surface. Full-sized ones can be used but may not distribute as uniformly.
Optional Add-ins: Chocolate chips, chopped nuts (walnuts or pecans), or a swirl of peanut butter can enhance complexity.

Step-by-Step Recipe: How to Make Perfect Chocolate Marshmallow Brownies

Follow this detailed guide to achieve bakery-quality Chocolate Marshmallow Brownies with a fudgy interior and a toasted marshmallow crown.

Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the paper and corners.
Melt Chocolate and Butter: In a heatproof bowl set over a simmering water bath (double boiler), melt 1 cup (2 sticks) unsalted butter and 8 ounces chopped dark or semi-sweet chocolate. Stir frequently until smooth. Remove from heat and let cool slightly.
Mix in Sugars: Whisk in 1 cup granulated sugar and ½ cup packed light brown sugar into the chocolate mixture until fully combined and glossy.
Add Eggs and Vanilla: One at a time, add 4 large eggs, whisking vigorously after each addition until the batter becomes thick and pale. Stir in 1 teaspoon pure vanilla extract.
Incorporate Dry Ingredients: In a separate bowl, sift together ¾ cup all-purpose flour, ½ cup cocoa powder, ¼ teaspoon salt, and a pinch of baking powder (if using). Gently fold into the wet ingredients using a spatula until just combined. Do not overmix.
Pour Batter into Pan: Transfer the batter to the prepared pan, spreading it evenly with the spatula. Smooth the top for uniform thickness.
Add Marshmallows: Sprinkle 2 cups of mini marshmallows evenly over the surface of the brownie batter. Press them down gently so they adhere but remain mostly on the surface.
Bake to Perfection: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). The marshmallows should be puffed and lightly golden. Avoid overbaking to keep them fudgy.
Cool Completely: Allow brownies to cool in the pan on a wire rack for at least 1 hour. For clean cuts, chill in the refrigerator for 30 minutes before slicing.
Serve and Enjoy: Use the parchment overhang to lift the brownies out of the pan. Cut into squares with a sharp knife wiped clean between cuts for neat edges.

Tips for Success: Baking the Best Chocolate Marshmallow Brownies

Use Quality Chocolate: Opt for real chocolate with at least 60% cocoa content. Cheap chocolate can result in waxy or bland flavor.
Don’t Overmix: Once flour is added, mix only until incorporated. Overmixing develops gluten, leading to tough brownies.
Watch the Bake Time: Ovens vary. Start checking at 28 minutes. The center should jiggle slightly but not be liquid.
Toasted Marshmallow Option: For a s’mores effect, broil the brownies for 1–2 minutes after baking. Watch closely to avoid burning!
Cool Before Cutting: Warm brownies will crumble. Chilling firms up the fudge layer and sets the marshmallows.
Sharp Knife: Dip the knife in hot water and wipe it dry between cuts for clean slices.
Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

Variations and Customizations: Make It Your Own

These brownies are incredibly versatile. Try one of these creative twists to suit different tastes and occasions:

S’mores Brownies: Add a layer of crushed graham crackers beneath the marshmallows before baking. After cooling, drizzle with melted chocolate or add chocolate chips throughout the batter.
Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter onto the batter before adding marshmallows. Use a knife to swirl it through for a marbled effect.
Double Chocolate Marshmallow Brownies: Mix in ½ cup chocolate chips or chunks for extra melty pockets.
Nutty Crunch: Fold in ¾ cup chopped walnuts or pecans for added texture and earthy flavor.
Peppermint Marshmallow Brownies: Add ½ teaspoon peppermint extract to the batter and use red-and-white swirl marshmallows for a festive holiday version.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure cocoa powder and marshmallows are certified GF.
Vegan Adaptation: Use dairy-free chocolate, vegan butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan marshmallows (like Dandies).
Espresso Kick: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a mocha flavor that enhances the chocolate.

Health Considerations and Nutritional Value

While Chocolate Marshmallow Brownies are undeniably indulgent, it’s important to enjoy them mindfully. Here’s a general nutritional breakdown per serving (based on 12 servings):

Calories: ~320–380 kcal
Fat: 18–22g (mostly from butter and chocolate)
Saturated Fat: 10–12g
Carbohydrates: 40–45g
Sugars: 30–35g (from both sugars and marshmallows)
Protein: 3–4g
Fiber: 2–3g (from cocoa and flour)
Sodium: ~100–150mg

Health Notes:

High sugar and fat content means these are best enjoyed occasionally as part of a balanced diet.
Dark chocolate contains antioxidants like flavonoids, which may support heart health in moderation.
Marshmallows are primarily sugar and gelatin, offering little nutritional value. Consider reducing the amount or using naturally sweetened alternatives for a lighter version.
For diabetic individuals, sugar substitutes like erythritol or monk fruit can be used, though texture and browning may vary.
Portion control is key—serve smaller squares with fresh berries or a dollop of Greek yogurt to balance sweetness.

Ingredients

1 cup (2 sticks / 226g) unsalted butter
8 oz (225g) high-quality dark or semi-sweet chocolate, chopped
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
4 large eggs
1 teaspoon pure vanilla extract
¾ cup (95g) all-purpose flour
½ cup (50g) unsweetened cocoa powder (Dutch-process or natural)
¼ teaspoon salt
Pinch of baking powder (optional)
2 cups (about 120g) mini marshmallows
(Optional) ½ cup chocolate chips, chopped nuts, or other add-ins

Directions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
Melt butter and chocolate together in a double boiler until smooth. Cool slightly.
Whisk in granulated and brown sugars until combined and glossy.
Add eggs one at a time, whisking well after each. Stir in vanilla.
Sift in flour, cocoa powder, salt, and baking powder (if using). Fold gently until just combined.
Pour batter into prepared pan and spread evenly.
Sprinkle mini marshmallows over the top, pressing lightly to adhere.
Bake for 30–35 minutes until a toothpick comes out with moist crumbs.
Cool completely in the pan before slicing. For cleaner cuts, chill for 30 minutes.
Lift out using parchment, slice into squares, and serve.

FAQ

Can I use regular-sized marshmallows instead of mini?
Yes, but mini marshmallows distribute more evenly and melt better. If using large ones, cut them into halves or quarters and space them out carefully.

Why are my brownies too cakey?
This usually happens due to too much flour, overmixing, or excess leavening. Stick to the recipe, measure flour correctly (spoon and level), and avoid overbeating after adding flour.

Can I freeze Chocolate Marshmallow Brownies?
Absolutely! Wrap individual pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

How do I make them chewier?
Increase the brown sugar slightly and reduce the baking time by 2–3 minutes. Underbaking just slightly yields a denser, chewier texture.

Can I make these in a smaller pan?
Yes. Use an 8×8-inch pan for thicker brownies. Increase baking time to 35–40 minutes and monitor closely.

Are there allergen concerns?
Butter, eggs, and wheat are common allergens. For nut-free, ensure chocolate and marshmallows are processed in nut-free facilities. Vegan and gluten-free substitutions are available (see variations).

Can I add a ganache topping?
Definitely! After cooling, pour a simple chocolate ganache (equal parts cream and chocolate) over the top and sprinkle with sea salt or crushed nuts.

Summary

Chocolate Marshmallow Brownies combine the deep richness of fudgy chocolate brownies with the soft, sweet melt of toasted marshmallows for an unforgettable dessert experience. Easy to make and endlessly customizable, they’re perfect for sharing—or keeping all to yourself.

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