These Toasted Marshmallow Brownies are like having a cup of hot cocoa in brownie form. Rich, fudgy from scratch brownies get topped with waves of ooey gooey marshmallow creme, then toasted to smoky, golden perfection under the broiler. They are easier to make than they look and absolutely impossible to resist.
Recipe Highlights
- Fudgy from scratch brownies: No box mix here. These brownies come together quickly with simple pantry ingredients for a rich, dense, fudgy texture every time.
- Toasted marshmallow topping: A generous layer of marshmallow creme gets spread over the warm brownies and broiled until the peaks turn golden and smoky, just like a s’more.
- Hot cocoa vibes: The combination of deep cocoa flavor and toasted marshmallow makes every bite taste like your favorite cozy winter drink.
- Quick prep: With just 10 minutes of prep time, these come together fast before the oven does the rest of the work.
- Perfect for any season: Taste just like your favorite summer treat, but cozy enough for fall and winter too!
Ingredients in Toasted Marshmallow Brownies
- Cocoa powder is the base of the brownie batter and gives these their deep, rich chocolate flavor. A dark cocoa or Dutch process cocoa is recommended if you can find it, since it produces a more intense chocolate flavor and a beautiful dark color. Standard cocoa powder works great too.
- All purpose flour gives the brownies structure without making them cakey. The key here is not to overmix once the flour is added — some lumps in the batter are perfectly fine and actually help keep the texture fudgy rather than fluffy.
- Baking powder and salt round out the dry ingredients. If you use salted butter, skip the extra salt in the recipe.
- Melted butter and vegetable oil work together to create that classic fudgy brownie texture. Using a combination of both gives you richness from the butter and moisture from the oil.
- Eggs bind the batter and contribute to that dense, fudgy chew.
- Granulated white sugar and packed brown sugar sweeten the brownies and add a subtle depth of flavor. The brown sugar in particular helps keep the brownies moist.
- Vanilla extract adds a warm, classic flavor that rounds out the chocolate.
- Marshmallow creme is what makes these brownies truly special. You will spread it over the top of the hot brownies straight from the oven, then return them to the broiler for just a couple of minutes to toast the peaks to golden, smoky perfection. Store bought marshmallow creme works great here, or you can use homemade if you prefer.
Tips for the Best Toasted Marshmallow Brownies
Find the full instructions in the recipe card below, but here are a few tips to help you get the best results.
- Sift the dry ingredients for a smoother batter, but do not overmix once everything comes together. A few lumps are fine and keep the texture fudgy rather than cakey.
- Create peaks and waves when spreading the marshmallow creme. Use an offset spatula to pull up little peaks in the marshmallow — these are what toast up so beautifully under the broiler.
- Watch the broiler constantly. It only takes two to three minutes to toast the marshmallow topping, and it can go from golden to burned very quickly. Do not step away from the oven during this step.
- Use a culinary torch instead of the broiler if you prefer more control. A torch lets you toast each section individually and reduces the risk of burning.
- Dip your knife in hot water when slicing. The contrast between the gooey marshmallow topping and the fudgy brownie base makes for tricky cutting. A sharp knife dipped in hot water and wiped clean between each cut gives you the cleanest slices.
- For extra fun, dust the toasted marshmallow topping with a little cocoa powder or press a few mini marshmallows into the fluff before broiling.
Storage Instructions
Store leftover toasted marshmallow brownies tightly covered in the refrigerator for up to one week, or at room temperature for three to four days.
Toasted Marshmallow Brownies Recipe
Ingredients
- 1 cup cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter melted and cooled
- ¼ cup vegetable oil
- 2 eggs
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 cup marshmallow creme
Instructions
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving a couple of inches hanging over the edges on each side.
- In a large mixing bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Add the melted butter, vegetable oil, eggs, both sugars, and vanilla extract. Stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, until the edges are crisp and the center is set.
- Immediately spread the marshmallow creme over the top of the hot brownies. Use an offset spatula to create waves and peaks.
- Return the pan to the oven and turn the broiler on. Broil for 2 to 3 minutes, watching very closely, until the tops of the marshmallow peaks are lightly toasted.
- Remove from the oven immediately and set aside to cool completely to room temperature before slicing and serving.
Notes
- Store bought or homemade marshmallow creme both work well here.
- Dark cocoa or Dutch process cocoa is recommended for the deepest flavor.
- Do not overmix the batter — a few lumps are fine and keep the texture fudgy.
- If using salted butter, omit the salt.
- Watch the broiler closely; it only takes a couple of minutes to toast the topping. A culinary torch can be used instead of the broiler for more control.
- Store tightly covered in the fridge for up to one week or at room temperature for three to four days.
Nutrition
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FAQs
Can I use store bought marshmallow creme? Yes! Store bought marshmallow creme works perfectly in this recipe. You can also use homemade marshmallow creme if you prefer.
What type of cocoa powder works best? Dark cocoa or Dutch process cocoa gives you the deepest chocolate flavor and a beautiful dark color in the finished brownies. Standard cocoa powder works great too if that is what you have on hand.
Can I use a culinary torch instead of the broiler? Absolutely, and it is actually a great option if you want more control over the toasting. A torch lets you toast each section individually and eliminates the risk of accidentally burning the entire top under the broiler.
Why are my brownies cakey instead of fudgy? Overmixing the batter after adding the dry ingredients is the most common culprit. Mix until just combined and do not worry about a few lumps in the batter — those actually help keep the texture dense and fudgy.
How do I cut these cleanly? Dip a sharp knife in hot water and wipe the blade clean between each cut. The gooey marshmallow topping and fudgy brownie base have very different textures, so a hot, clean blade makes a big difference.
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These Toasted Marshmallow Brownies are rich, gooey, and packed with that irresistible combination of deep chocolate and toasted marshmallow — make them once and they will become a permanent fixture in your dessert rotation!
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