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A chocolate dessert is great, but a chocolate dessert with chocolate frosting is even better! These Marshmallow Brownies are sometimes called Mississippi mud brownies because the top is a muddy mess that turns into a delicious marshmallow swirl frosting.
To be honest, where I grew up, we called these Mississippi Mud Brownies. That’s because the frosting on top looks like a messy pile of mud before you smear it into a single layer. But we should really just call them marshmallow brownies because the marshmallows are the star of the show.
My favorite thing about these brownies is that the frosting is not an extra step–just sprinkle mini marshmallows and chocolate chips on top when the brownies are still hot, and then return it to the oven to melt everything together. I use a spatula to spread it out and make marshmallow swirls, but it’s optional.
You’re getting 3 incredible layers here: dense fudgy brownie, chocolate frosting, and then gooey marshmallow swirls.
Ingredients
- Butter. Ten tablespoons (one stick plus two tablespoons or 143 grams) of unsalted butter that we will melt for baking, so it doesn’t need to be softened.
- Cocoa Power. Three-quarters of a cup plus 2 tablespoons of natural, unsweetened cocoa powder.
- Sugar. One plus 1/4 cup of granulated sugar.
- Vanilla. One and one-half teaspoons of vanilla extract.
- Salt. One-half teaspoon salt.
- Eggs. Two large eggs, beaten.
- Flour. Just 1/2 cup of flour, because the cocoa powder acts like flour in this context.
- Marshmallows. Two cups of mini marshmallows for the swirled topping.
- Chocolate Chips. One cup of milk chocolate chips. Milk chocolate melts the easiest and smoothest, so that’s really what I recommend for this recipe.
How to Make Marshmallow Brownies
- Line a square baking dish with parchment paper, and preheat the oven to 325-degrees F.
In a saucepan, melt the butter over low heat. Don’t let it splatter and heat too quickly. Then, turn off the heat, and stir in the cocoa powder and sugar.
Next, stir in the vanilla and salt. Let this mixture rest for about 1 minute off the heat so that it cools a bit.
Whisk in the eggs, one at a time, very well until blended and fluffy.
Finally, add the flour and aggressively stir it in to activate the gluten. At least 50 brisk strokes, ok?
Scrape the mixture into a pan, and bake for about 25 minutes, until the surface of the marshmallow brownies are dry and shiny.
Immediately pour the marshmallows and chocolate chips on top of the brownies, and return the pan to the oven. Turn the oven off. Let the brownies rest for 5 minutes. Remove them from the oven, and use a spatula to smear and make the gooey marshmallow and chocolate chip frosting.
You might also like my marshmallow chocolate chip cookies!
Marshmallow Brownies
Also called Mississippi mud brownies, these marshmallow swirl brownies are so good!
Ingredients
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons cocoa powder
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup flour
- 2 cups mini marshmallows
- 1 cup milk chocolate chips
Instructions
- Line an 8-inch square baking dish with parchment paper, and preheat the oven to 325-degrees F.
- In a saucepan, melt the butter over medium-low heat. Make sure it doesn’t brown, sputter or melt too quickly. Nice and slow..
- Remove the butter from the heat, and stir in the cocoa powder, and sugar. Stir very well to combine. It will be grainy.
- Next, stir in the vanilla and salt. Stir for about a minute, to release most of the heat from the mixture. It should be warm to the touch, but not hot. If it’s still hot, let it rest on the counter for a few minute before proceeding to the next step.
- Whisk in the eggs one at a time until well-blended.
Next, stir in the flour. Stir the flour very very well, at least 50 strokes. - Scrape the brownie mixture into the pan (it’s very thick), spread it evenly and bake for 25-29 minutes, until the brownies are dry and shiny on top and a toothpick inserted comes out with moist crumbs but no overly wet batter.
- Immediately pour the marshmallows and chocolate chips on top of the brownies, and return the pan to the oven. Turn the oven off. Let the brownies rest for 5 minutes. Remove them from the oven, and use a spatula to smear and make the gooey marshmallow and chocolate chip frosting.
- Let cool before slicing and serving so they hold together better!
Notes
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 404Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 80mgSodium: 159mgCarbohydrates: 54gFiber: 1gSugar: 44gProtein: 4g
mmmm brownies! Love that pic <3
Oh my word! This looks absolutely amazing! I would love to have this right now, this very minute, but it’s late. But there’s always tomorrow!
Yummy!!! These look to-die for!!
This is the exact type of brownie that I’ve been craving lately! Love the marshmallows and coffee…I’d be hard-pressed to not add a scoop of peanut butter on top…so dreamy and chocolatey. Okay you’ve got me fantasizing now!
GAH! These look amazing!!!
Gurrrrrlfriend….I love me some brownies! I want to shovel some in my face right this second. Hope KS is treating you well!
These brownies look divine. I love the bowl that you photographed the brownies in.
The only brownies I have ever made were those boring, plain chocolate ones. Nothing as elaborate as this, I think I’m in love!
hi ..first time here.. came here thru food gawker.. i llove this concept of scaled down recipes.. we are only two and now i can try recipes which will be enough just for us…thank u
Love lots of vanilla is desserts, it just makes them better! These brownies look incredible! I am a chocolate lover to the core. I still like fruit desserts, but chocolate will win out all the time :)