Marshmallow Brownies

4.30 from 10 votes

These Marshmallow Brownies are decadent, rich, and oozing with chocolatey, marshmallow goodness. The bottom layer is a soft and chewy, fudgy brownie. Then comes a layer of high-rise, fluffy marshmallow in the center, and a smooth chocolate icing tops it all off!

Prep Time15

Cook Time26

Cool2 35

Total Time3 16

Course: Dessert

Cuisine: American

Keyword: Marshmallow Brownies

Servings:

Calories: 317kcal

Author: Kelly Anthony

Ingredients

FOR THE BROWNIES:

¾ cup unsalted butter
¾ cup + 2 tablespoons all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking powder
¾ teaspoon fine sea salt
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 package (3 ½ cups) miniature marshmallows

FOR THE ICING:

½ cup unsalted butter
⅓ cup cocoa powder
⅓ cup whole milk
Generous ¼ teaspoon fine sea salt
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

TO MAKE THE BROWNIES:

Preheat the oven to 350°F. Have ready a greased, 8"x8" square baking dish and line with parchment paper, taking care to leave a parchment overhang over the sides.
Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.
In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.
Add the eggs to a large mixing bowl, and whisk. Add the sugar and vanilla, and with a handheld mixer on medium speed (or a sturdy wooden spoon), mix until well combined. Slowly stream in the melted butter, mixing all the while.
Add the dry ingredients and slowly mix until just combined.
Add the batter to the baking dish, spread to the edges, and smooth over the top. Bake for 25 minutes, and remove from the oven. Add the marshmallows to the top and return to the oven to bake for 5 minutes more. Once the 5 minutes is up, remove the brownies and allow to cool on a rack for about 25 minutes.

TO MAKE THE ICING:

After the 25 minutes is up, make the icing. Add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla.
Remove the icing from the heat and allow it to cool for about 10 minutes, stirring occasionally until the icing nears 130°F or has thickened slightly and you begin to feel resistance as you stir.
Slowly drizzle the warm icing evenly over the top of the marshmallow brownies. Allow to set, about 2 hours, before cutting.

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