There’s something deeply satisfying about a pan of brownies that doesn’t behave. You know the kind – gooey center, melty top, marshmallows stuck to the knife. That’s what this marshmallow brownie recipe brings. Not polished. Not perfect. But incredibly worth it.

It’s rich without being over the top. Sweet without that teeth-hurting edge. And the texture? That contrast of soft chocolate and puffed marshmallow is what makes this more than just another dessert. Whether you keep it classic or go full cookie brownie marshmallow, you’ll walk away happy. Maybe a little sticky, too.

Active Time: 20 minutes
Total Time: 35 minutes
Servings: 9 hefty pieces

Ingredients

No boxed shortcuts. No strange ingredients. Just solid pantry staples.

• ½ cup butter (vegan or regular)
• 1 cup sugar
• 2 eggs (or flax eggs if you’re keeping it vegan)
• 1 teaspoon vanilla
• ⅓ cup unsweetened cocoa powder
• ½ cup flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups mini marshmallows (swap in vegan ones if needed)

Optional extras worth trying:

• ½ cup dark chocolate chunks
• Peanut butter swirl through the batter
• Crushed graham crackers sprinkled over the top

Instructions

Preparation

Get your oven going at 350°F. Line a square baking pan with parchment, or grease it well.

Melt your butter, but don’t burn it. Let it cool a bit before stirring in sugar and vanilla. Add your eggs next, one at a time. If using flax eggs, let them sit for at least 5 minutes before adding.

Mix in the cocoa. Then gently fold in the flour, salt, and baking powder. Don’t beat it to death. Just get it smooth.

Cooking

Pour the batter into your pan. Spread it out evenly. Bake for 18 minutes, then pull the tray, quickly scatter the marshmallows across the top, and slide it back in for another 5 minutes.

Watch them closely. You want the marshmallows golden and puffed – not liquefied.

Let the whole thing sit for 10–15 minutes. This part’s tough, but it helps everything hold together.

Serving

You can slice clean squares or go in with a spoon. No judgment.

Goes well with:

• A scoop of vanilla or coconut ice cream
• Warm espresso or cold brew
• Zero distractions

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 90mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 21g
• Protein: 3g

Not a salad. But worth it.

Tips and Variations

This isn’t a rigid kind of recipe. Tweak as you go.

• Use coffee instead of water when mixing cocoa – it deepens the flavor
• Add marshmallows halfway through for that perfect toasty finish
• Layer cookie dough on the bottom before the brownie mix, for that cookie brownie marshmallow combo that feels illegal but isn’t

You can even freeze them. Just slice first and wrap them tight.

Conclusion

There’s something unbothered about brownie and marshmallow baked together. Like, yes it’s indulgent. Yes, it’s messy. But no one’s asking for perfection. Just something warm, slightly chaotic, and undeniably good. This one nails that. Bake it once, and don’t plan on leftovers.

For more irresistible dessert ideas, don’t miss our full collection.