Disappearing Marshmallow Brownies

These Disappearing Marshmallow Brownies are rich, fudgy, chocolatey, and topped with a layer of gooey toasted marshmallows and creamy chocolate frosting. They’re so irresistible that they tend to disappear from the dessert table in no time!

Ingredients

For the Brownies

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips
2 cups mini marshmallows

For the Chocolate Frosting

½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Directions

1. Prepare the Oven

Preheat the oven to 350°F (175°C).

Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Brownie Batter

In a large bowl, whisk together the melted butter and sugar.

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix just until combined.

Fold in the chocolate chips.

3. Bake the Brownies

Spread the batter evenly into the prepared pan.

Bake for approximately 25–30 minutes, until the center is set but still slightly fudgy.

Don’t overbake.

4. Add the Marshmallows

Remove the brownies from the oven.

Immediately sprinkle the mini marshmallows evenly over the surface.

Return the pan to the oven and bake for another 2–3 minutes, just until the marshmallows become soft and slightly golden.

For more browning, briefly use the broiler while watching carefully.

5. Make the Chocolate Frosting

While the brownies cool slightly, melt the butter in a saucepan over low heat.

Whisk in the cocoa powder and milk.

Remove from the heat.

Gradually whisk in the powdered sugar until smooth.

Stir in the vanilla and a pinch of salt.

6. Frost the Brownies

Pour the warm chocolate frosting over the marshmallow layer.

Spread gently with a spatula, allowing some of the marshmallows to remain visible.

7. Cool and Slice

Allow the brownies to cool completely before slicing.

For cleaner cuts, refrigerate them for 30–60 minutes before cutting into squares.

Recipe Tips

Don’t overbake the brownies; a slightly fudgy center gives them the best texture.
Add the marshmallows immediately after baking so they soften from the heat.
Watch the marshmallows closely under the broiler because they can brown very quickly.
Pour the frosting over the marshmallows while it is still warm for easier spreading.
Add chopped pecans or walnuts to the brownie batter for extra crunch.
A sprinkle of flaky sea salt over the chocolate frosting creates a delicious sweet-and-salty contrast.
Store the brownies in an airtight container at room temperature for 2–3 days.
Refrigerate them if your kitchen is particularly warm.

Prep & Cooking Time

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Servings: 20–24 brownies

Meta Description

Make Disappearing Marshmallow Brownies with fudgy chocolate brownies, gooey toasted marshmallows, chocolate chips, and rich chocolate frosting. An irresistible homemade dessert.