Marshmallow Brownies
You’ll love how easy these Marshmallow Brownies are to make. Fudgy brownies topped with marshmallows and a chocolate peanut butter ganache–the combination is heavenly!
If you are a brownie lover, you should put these on your list of must-try recipes! So easy to make, and the flavors are out of this world. They remind me a lot of the brownies we used to have in school, back when most of our lunches were homemade. Both fudgy and chewy thanks to the marshmallow and brownie, plus the smooth ganache with a touch of peanut butter–they are simply irresistible!
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Brownies are a huge favorite at our house, and we make them often. Sometimes we fancy it up a little and make German Chocolate Brownies with it’s fantastic coconut pecan frosting, and other times it’s just regular brownies (with frosting or without). But they’re always scarfed up quickly, no matter how we make them. So it wasn’t any surprise that these were hugely popular, but not just with my family–anyone who had them!
You can use the brownie recipe I’m sharing below, but you can also use any favorite brownie recipe, or even fancy up a box mix. It makes them very versatile, on top of being quick and easy.
Table of contents
Ingredients
- Butter
- Vegetable oil
- Flour
- Cocoa powder
- Sugar
- Brownie sugar
- Chocolate chips
- Vanilla
- Eggs
- Salt
- Mini marshmallows
- Chocolate chips
- Peanut butter
Equipment
- 9×13 baking pan (you can use an 8×12 for thicker brownies)
- Parchment paper
How to make
Mix together melted butter, both sugars, and oil in a large bowl. Add the eggs and vanilla, and whisk very well until combined.
Add the flour (sifted), cocoa, and salt. Mix just until combined. Gently stir in chocolate chips. Pour in a 9×13 pan (metal, not glass is preferred for brownies) sprayed with cooking spray and lined with parchment paper–making sure the ends fold over the edge of the pan.
Bake in a preheated 350 degree oven for 18-20 minutes.
When you have eight minutes left of baking, sprinkle the marshmallows across the top of the brownies evenly. Bake the last minutes, and remove from the oven to cool.
While the brownies are cooking, make your ganache. In a microwave-safe bowl or glass measuring cup, melt the chocolate chips and peanut butter for 30 seconds, then in 10-second intervals until you can stir smooth. Pour evenly on top of the marshmallows.
Let sit for about 30 minutes before cutting…if you can wait that long! Remove the parchment paper by holding on to the edges, then cut into pieces.
FAQ
You can just use cooking spray if you like. However, parchment paper makes it much easier when baking brownies to remove them from the pan and cut. The cooking spray helps to keep the parchment in place, so they make a great team!
Using a light colored metal pan (not glass or a dark colored pan) because it conducts heat more evenly.
More dessert recipes
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Marshmallow Brownies
Ingredients
- 1 cup unsalted butter, melted and cooled
- 2 tablespoons vegetable oil
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup chocolate chips
- 10 ounces mini marshmallows
Ganache
- 2 cups chocolate chips
- 5 tablespoons butter
- 1 1/4 cups peanut butter
Instructions
- Mix together melted butter, both sugars, and oil in a large bowl. Add the eggs and vanilla, and whisk very well until combined.
- Add the flour (sifted), cocoa, and salt. Mix just until combined. Gently stir in chocolate chips. Pour in a 9×13 pan (metal, not glass is preferred for brownies) sprayed with cooking spray and lined with parchment paper–making sure the ends fold over the edge of the pan.
- Bake in a preheated 350 degree oven for 12 minutes. Sprinkle the marshmallows across the top of the brownies evenly.
- Bake for 6-8 more minutes, themn remove from the oven to cool. **If you use a different brownie recipe or box mix, follow the baking directions, and add the marshmallows the last 8 minutes of baking.
- While the brownies are cooking, make your ganache. In a microwave-safe bowl or glass measuring cup, melt the chocolate chips, butter, and peanut butter for 30 seconds, then in 10-second intervals until you can stir smooth. Pour evenly on top of the marshmallows.
- Let sit for about 30 minutes before cutting…if you can wait that long! Remove the parchment paper by holding on to the edges, then cut into pieces.