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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. Thatโs 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 stepโjust 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 itโs optional.
Youโre 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 doesnโt 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 thatโs 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. Donโt 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 doesnโt 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 itโs 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 (itโs 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
I made these today and they were really good! I didnโt have marshmallows so I used marshmallow fluff and it tasted great still. The only thing I didnโt like was that the chocolate sauce was so thin. I wanted it to be more like fudge instead of broth. I also used a different pan so it made 6 thinner brownies. Less cooking time and they were great!
There wasnโt an image with this recipe. Are all recipes without an image to print. Thanks.
Iโm sorry, I donโt know what you mean. When you printed the recipe, no image was on top? if thatโs the case, itโs because many people have complained about recipes printing with photos and wasting their ink. I basically toggle it on or off, depending on how many complaints I get. You want recipes to print with photos?
Can these be made with marshmallow fluff instead of mini marshmallows?
Yes, and thatโs a very good idea! Since weโre not baking them, you can spread marshmallow fluff on top and then sprinkle the chocolate chips on top. Your fluff might torch a little bit in the oven while the chips melt, but that sounds delicious too!
Do you have a homemade marshmallow or marshmallow fluff recipe? I really donโt like all the additives in commercial marshmallows.
Hi Beth, yes she does have homemade marshmallow recipes on this site! I havenโt tried them yet but they are on the list.
Finally got around to making this, after getting the email weeks, if not months ago! This was so delicious, I will definitely make again, thank you! I didnโt change a thing, but can image adding some chopped crackers (or in South Africa: Tennis biscuits) to the top layer would make it feel like having a sโmore. I stored the leftovers in the fridge, and I absolutely loved it the next day, nice and cold and fudgy.