These Marshmallow Brownies are baked in a sheet pan, so they’re easy to make for a crowd. A soft homemade brownie is topped with gooey marshmallows and a rich chocolate frosting.
There are some recipes that take you to a certain place and call back specific memories, you know what I mean? This homemade marshmallow brownie recipe is one of those for me. It makes me think of all seven of my husband’s siblings home for Christmas with kids running around, playing board games, sledding on the back hill, someone warming themselves by the wood stove and all the women chatting and cooking in the kitchen trying to feed that big old crowd.
This brownie recipe is definitely one that feeds a crowd. Plus it is simple to make and is so stinkin’ delicious that everyone sneaks into the kitchen to try and nab the last piece. The brownie layer is moist and chocolatey with gooey marshmallows and buttery chocolate frosting to top it all off. Mmm! So good! It’s one of our family’s favorites and I know your family will love it too!
I’ve included two different frosting choices in the recipe. If I have cream, I always make the ganache topping. It is rich, silky and decadent. But it does take longer to make, so I’ve included a traditional chocolate buttercream frosting recipe as well. It is delicious too. Make whichever one sounds better to you, because honestly, they’re both delicious.
You will definitely want a glass of milk to go with these brownies. And be sure to wrap up any leftovers so they don’t dry out. If you have any leftovers, that is.
Enjoy this video recipe that shows you just how easy it is to make these marshmallow brownies.
These soft and buttery homemade brownies are topped with gooey marshmallows and a delicious from-scratch chocolate frosting. It's the perfect dessert to feed to a large crowd!
- 1 cup butter or margarine softened
- 1/2 cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 16 ounces mini marshmallows (one bag)
- 1/2 cup butter
- 1 2/3 cups powdered sugar
- 1/3 cup cocoa powder
- 1/3 cup evaporated milk (regular milk works too)
- 2 cups chocolate chips
- 2 cups heavy cream
Cream together butter, cocoa powder and sugar. Then add eggs, flour salt and vanilla. Mix until smooth, then spread on a greased sheet pan.
Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with one package miniature marshmallows. Return to oven for 3 minutes. Cool for one hour.
For Chocolate Buttercream Frosting: Whip all ingredients until smooth.
For Chocolate Ganache Frosting: Gently warm heavy cream, then add chocolate chips and stir until melted and smooth. Refrigerate mixture until cold (at least two hours), then whip in a mixer with the whisk attachment until firm and fluffy.
Spread frosting carefully over the marshmallow layer of the brownies. Cut into squares with a hot knife. Cover any leftovers tightly so they don't dry out.