Marshmallow Brownies!

Hello all! This summer, I have been helping out at the ballet company where I work with their summer intensive. Almost 200 dancers from all over the country came to take class for 5 weeks. My job was basically as an administrative assistant, but it was super fun and exhausting. This week was our last week and I thought I would give my coworkers something scrumptious to celebrate all our hard work.

Also, people tend to like when you bring tasty snacks and I would like them to keep hiring me.

What? I’m not above bribery ya’ll.

My bribe?

Marshmallow Brownies!

They are gooey and chocolatey and oh so sinfully delicious.

I normally don’t do marshmallow because it’s a BITCH to work with. It gets all over everything and it’s all sticky. I really don’t like to be sticky. I realize as a mom-to-be, I’m going to have to get over this, because children. However, in this instance of baking for fun, I can avoid stickiness AND have my marshmallow.

There are things about this recipe that are very different from the norm for me. First of all, I normally bake brownies in a brownie dish. Like an 8×8 or a 9×13. Not this one. It calls for a baking sheet with a lip. A jelly roll pan basically. I was skeptical but hey

it works. I thought the brownies would be super thin or not bake up, but they were the perfect thickness.

Next, I actually added a topping. You all might know that I have a very complicated relationship with frosting. I love it. I love eating it. I love the way it looks. I just can’t manipulate it. Or spread it. Or really make it without having an anxiety attack. Anyway, I usually just forgo the whole topping on brownies thing. I make the inside so good, frosting isn’t needed. However, with this, you just sprinkle marshmallows and mini chips on top of the brownies

then bake until they’re melty!

Ooooo….Ahhhhh… So easy and yet so tasty! Cool, chill a bit in the fridge (cause sticky marshmallow-ness) then cut.

I had it in my head that I would store them in the fridge then heat them to serve. I told one of the RAs at the intensive about it and he immediately heated the brownie on a plate and then went off to take care of something or other. By the time he got back to the brownie it was cold. Not just room temperature. Cold. He loved it so much, I tried one straight from the fridge.

Mind. Blown. I never thought of cold marshmallow as something that would make my taste buds cha-cha, but there they went. Cha-cha-ing away! So tasty.

These delightful little squares are so easy to make and will be the perfect treat for any party year-round. Try them! You won’t be disappointed!


Nosh on, friends!

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Marshmallow Brownies

Yield: 32 brownies Prep: 15 minutes Bake: 22-25 minutes for the brownies, 4-6 minutes for the marshmallow topping


1 cup unsalted butter

2 cups granulated sugar

1/3 cup cocoa powder (sifted)

4 eggs (yeah. Four. Makes things richer. Rich is good.)

1 1/2 cups unbleached flour

1 tsp salt

2 tsp vanilla

10 oz mini marshmallows

3/4 cup mini chocolate chips


  • Preheat oven to 350°.
  • Beat butter until smooth. Add cocoa and sugar and mix until all ingredients are well combined.
  • Add eggs one at a time, mixing well after each addition then stir in vanilla.
  • Whisk together salt and flour. Add 1/2 the flour mixture to the mixing bowl and beat to combine. Scrape down the sides of the bowl, add the other half and continue mixing until you can no longer see any flour. Scrape down the bowl again if needed. It’s really hard to over mix this guy and getting all the ingredients completely incorporated is essential for a rich and chocolatey brownie.
  • Pour brownie mix onto a cookie sheet with a lip. It should technically be a jelly roll pan and the mixture should spread pretty evenly on it’s own. You may have to tilt the pan to get it all into the corners nice and snug like.
  • Bake 22-25 minutes. Remove from oven and immediately cover with all 10 oz of mini marshmallows as well as mini chocolate chips. Pop back in the oven for 4-6 minutes, until the topping is melted and the edges are starting to golden a bit. Kind of like the perfect amount of browning on s’mores. That’s what you’re going for.
  • Remove from oven and place on a wire rack. Cool completely at room temperature, then pop in the fridge for about an hour. Remove from fridge and cut. Store in fridge and enjoy either cold or heated up. Whatever you want. No judgement from me!

Enjoy! 🙂

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