Marshmallow Brownie

Why You’ll Love Marshmallow Brownie Recipe

I love this recipe because it combines two classic desserts into one irresistible bar. The brownie layer is dense and chocolatey, while the marshmallow topping adds sweetness and texture without being overwhelming. I also like that it’s simple to prepare and doesn’t require any fancy equipment, just a bit of patience while it sets.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Brownie base
100g butter
½ tsp vanilla essence
1 cup caster sugar
2 eggs
50g cocoa
50g plain flour
½ tsp baking powder

Marshmallow topping
250g milk chocolate
1 Tbsp coconut oil
180g marshmallows

Directions

I begin by preheating the oven to 150°C fan bake and lining a 20cm square tin with baking paper.

For the brownie base, I melt the butter in a large mixing bowl using the microwave. I add the caster sugar, vanilla essence, and eggs, then whisk everything together until smooth. I sift in the cocoa, plain flour, and baking powder, then gently fold the mixture until just combined.

I spread the brownie batter evenly into the prepared tin and bake it for 25 minutes. Once baked, I set it aside to cool for at least 15 minutes.

For the topping, I place the milk chocolate and coconut oil into a heatproof bowl and microwave it for about 45 seconds, or until melted. I stir until smooth, then allow the chocolate to cool for about 5 minutes.

I add the marshmallows to the bowl and gently stir until they’re fully coated in the chocolate. I pour this mixture over the cooled brownie base and spread it evenly to the edges.

I place the brownie in the refrigerator and let it chill for at least 2 hours, or overnight, until fully set. Once firm, I slice it into pieces and serve.

Servings and Timing

This recipe makes about 20 pieces.
Prep time is approximately 35 minutes.
Bake time is about 25 minutes.
Setting time is around 2 hours.
Total time comes to roughly 3 hours.

Variations

I sometimes use dark chocolate instead of milk chocolate for a richer topping.
If I want extra texture, I stir chopped nuts into the brownie base.
For a different flavor twist, I add a pinch of salt to the chocolate topping.
When I don’t want coconut flavor, I replace the coconut oil with a neutral oil.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. I like serving them chilled so the topping stays firm, but I also let them sit at room temperature for a few minutes before serving if I want a softer bite. I don’t usually reheat them, as they’re best enjoyed set and cool.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, I often swap in dark chocolate when I want a less sweet topping.

Do I have to use coconut oil?

No, I replace it with a mild-flavored oil if I don’t want any coconut taste.

How do I know when the brownie base is done?

I check that the top looks set and a skewer comes out with moist crumbs, not wet batter.

Can I use mini marshmallows?

Yes, mini marshmallows work just as well and coat easily in the chocolate.

Should I let the brownie cool completely before adding the topping?

I let it cool slightly so the topping doesn’t melt into the base too much.

Can I freeze these brownies?

Yes, I freeze them in an airtight container and thaw in the fridge before serving.

Why does the chocolate need to cool before adding marshmallows?

I let it cool slightly so the marshmallows don’t melt too much.

Can I make this recipe ahead of time?

Yes, I often make it the day before since it sets well overnight.

How do I get clean slices?

I use a sharp knife and wipe it clean between cuts.

Are these brownies very sweet?

They’re rich and sweet, but the brownie base balances the marshmallow topping nicely.

Conclusion

This Marshmallow Brownie is one of those desserts I keep coming back to when I want something indulgent yet easy to make. With a fudgy brownie base and a soft, chocolate-coated marshmallow topping, it’s a crowd-pleasing treat that’s perfect for gatherings, gifting, or simply enjoying at home.