Desserts
This brownie recipe with chocolate chips and marshmallows delivers the ultimate dessert experience—rich, fudgy layers with pockets of melted chocolate and toasted marshmallow clusters. The secret lies in underbaking for that signature gooey center, while the marshmallows caramelize into golden, crunchy rivers on top.
I perfected this version after years of testing, ensuring every bite balances dense brownie with sweet, toasty marshmallow contrast.
The technique is straightforward but precise: mix the batter just until combined, fold in chocolate chips and marshmallows, then bake at 350°F for 12-15 minutes—not a second longer. The marshmallows should puff slightly and turn golden brown, creating those irresistible clusters.
For extra decadence, dust with powdered sugar or serve warm with vanilla ice cream to melt the marshmallows into the brownie.
What makes this recipe stand out is the texture—fudgy yet moist, with crisp edges and a molten center that practically oozes when cut. The marshmallows add a campfire-like sweetness that pairs perfectly with the deep chocolate flavor.
It's the kind of dessert that disappears faster than you can say "s'mores."
Perfect for parties, potlucks, or satisfying a late-night craving, these brownies require just 10 ingredients and 20 minutes of active time. The marshmallows can be added whole for clusters or melted for a smoother topping—your choice. Let's get baking!
Ingredients for brownie recipe with chocolate chips and marshmallows
Ten ingredients transform into decadent brownies with gooey centers and marshmallow rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Granulated Sugar 🍚 | 2 cups | Lightly packed for accuracy |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Natural, not Dutch-processed |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for dairy-free option |
| Mini Marshmallows 🧁 | 2 cups | Standard size, not jumbo |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Baking Powder 🍞 | ½ tsp | Aluminum-free for best texture |
The cocoa powder and chocolate chips are non-negotiable for that signature deep flavor. Hershey's Special Dark cocoa powder delivers consistent results, while Ghirardelli chocolate chips melt beautifully. For the marshmallows, Kraft Jet-Puffed mini marshmallows create those perfect clusters, but Dandies or Great Value brands work equally well. The butter should be cold when measured—this ensures proper layering in the batter. Buy it in bulk from Costco or Walmart for the best price per pound, and always check the expiration date on the cocoa powder, as it loses potency over time.
No cocoa powder? Melted dark chocolate plus extra sugar works in a pinch (use 3 oz dark chocolate + 1 tbsp extra sugar), but the texture will differ slightly. Running out of chocolate chips? Chop a chocolate bar into similar-sized pieces—just don't overbake, or they'll turn into a greasy mess. The marshmallows can be substituted with white chocolate chips for a smoother topping, though they won't caramelize like traditional marshmallows. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free blend, but expect a slightly denser texture. The baking powder is crucial—don't skip it, even though it's a small amount.
Store the brownies in an airtight container at room temperature for up to 3 days, though they're best enjoyed fresh. For longer storage, freeze the baked brownies for up to 3 months—wrap each piece individually in plastic wrap to prevent freezer burn. The marshmallows will keep their texture better when frozen. To reheat, microwave for 10-15 seconds or warm in a 350°F oven for 2-3 minutes to restore that gooey center. These brownies reheat beautifully, making them perfect for last-minute parties or late-night cravings.
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by the chocolate chip and marshmallow combo—no fancy techniques, just dumping those pockets of gooey goodness into the batter while it’s still warm. The chips stay melty, the marshmallows puff just enough, and honestly? It’s the kind of dessert where you don’t even need a recipe card.
- Rich Without Effort: That first bite—fudgy, dense, with a crackly top—happens every time because of the butter-to-sugar ratio and cocoa powder. I’ll be real: the eggs bind it perfectly, so you’re not left with a dry, sad brownie. It’s the kind of flavor that makes people pause mid-bite.
- Campfire or Kitchen: Between us, these brownies are my go-to for movie nights and s’mores by the fire. The marshmallows caramelize beautifully when torched, but they also melt into dreamy pockets if you bake them straight. No rules—just flexibility.
- Leftovers? More Like Leftovers: A 9x13 pan yields 16 perfect squares, and they reheat in 10 seconds (microwave + paper towel = magic). I’ve sent these to potlucks, packed them for road trips, and even frozen half for lazy Sundays. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for brownie recipe with chocolate chips and marshmallows
A perfect balance of fudgy texture and gooey marshmallow rivers awaits—follow these precise steps for restaurant-quality results.
Preheat and Prepare the Pan
Preheat your oven to 350°F and line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Generously grease the parchment with 1 cup unsalted butter, using a pastry brush to coat the bottom and sides thoroughly. This ensures your brownies release cleanly and develop that signature crispy edge.
I always double-check the pan size—an 8x8-inch pan gives you that classic brownie thickness, while a 9x9-inch would make them too thin. The butter layer prevents sticking and adds extra richness to the bottom crust. Let the pan sit while you prepare the batter so it's fully heated when you bake.
Melt Butter and Mix Wet Ingredients
In a medium saucepan over low heat, melt the 1 cup unsalted butter with the 2 cups granulated sugar until fully combined and smooth. I like to use a wooden spoon to stir gently and prevent scorching. Remove from heat and let cool for 5 minutes—this prevents the eggs from scrambling when added later.
While the mixture cools, whisk together the 2 whole large eggs and 1 tablespoon vanilla extract in a separate bowl. Once the butter-sugar mixture reaches 100°F (just warm to the touch), slowly pour in the egg mixture while whisking continuously. This gradual incorporation creates a silky, airy batter that bakes into tender brownies.
Combine Dry Ingredients and Fold in Add-Ins
In a separate bowl, sift together the 1.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 0.5 teaspoon salt, and 0.5 teaspoon baking powder. Whisk to remove any lumps—this ensures even distribution and prevents dense spots in your brownies. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined.
Fold in the 1.5 cups semisweet chocolate chips and 2 cups mini marshmallows by hand, being careful not to overmix. The chocolate chips should be evenly distributed, while the marshmallows will create those signature pockets of gooey goodness. If you're using Enjoy Life chocolate chips, you'll get a perfectly dairy-free version with the same rich flavor.
Bake to Perfect Doneness
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with moist crumbs but no wet batter. Overbaking is the enemy here—it turns fudgy brownies into dry cakes.
Here's the pro tip: The edges should be set but the center should still look slightly underdone. If you're unsure, pull them out at 25 minutes and check. The residual heat will finish cooking them as they cool. Let the brownies cool in the pan for 15 minutes before lifting them out using the parchment overhang.
Chill and Slice for Maximum Enjoyment
Transfer the pan to a wire rack and let cool completely for 1 hour at room temperature. This chilling step is crucial—it allows the marshmallows to fully melt and create those signature rivers of gooey goodness while the chocolate chips set for perfect texture contrast.
Once fully cooled, slice into 12 equal squares using a warm knife (run it under hot water and wipe dry between cuts). The warm knife ensures clean slices through the dense brownie center. Serve at room temperature for the best texture—cold brownies lose their fudgy appeal. Store leftovers in an airtight container at room temperature for up to 5 days.
Pro Tips For Making Brownie Recipe With Chocolate Chips And Marshmallows
- Melt Butter Slowly: If you’re dumping cold butter into the pan, stop—it’ll seize up your sugar and make a grainy mess. Warm the butter in the microwave for 20 seconds first, then whisk it into the sugar while it’s still liquid. This keeps everything smooth, and your brownies won’t taste like they were mixed in a blender.
- Sift That Cocoa: Unsweetened cocoa powder is not fine enough to just scoop and stir. Sift it with the flour—this cuts out lumps and guarantees even distribution, so you don’t end up with dry spots or bitter pockets. I learned this the hard way after biting into a chewy, uneven bite.
- Fold in Marshmallows Last: Tossing marshmallows into the batter too early? They’ll sink to the bottom and burn. Wait until the batter is just mixed, then gently fold them in with a spatula. For extra gooeyness, press a few on top before baking—those will puff up into golden clouds.
- Test Doneness with a Toothpick: The classic "slightly fudgy" test is overrated—if you pull out a brownie with wet batter clinging, it’s underdone. Look for a clean toothpick (maybe one tiny crumb), then tent with foil and let it sit 5 minutes. This keeps them moist without turning them into soup.
Best sauces and condiments for these flavors
Classic Chocolate Sauce
Warm ½ cup heavy cream with ½ cup chopped dark chocolate (70% cocoa) in a saucepan over low heat until smooth. Stir in 1 tbsp corn syrup and ¼ tsp vanilla extract for a silky finish. Drizzle over brownies while still warm—the sauce melts into the marshmallow clusters beautifully. 🍫
Salted Caramel Drizzle
Make a quick caramel by melting ½ cup granulated sugar in a saucepan over medium heat, then whisk in ¼ cup heavy cream and 2 tbsp butter. Finish with a pinch of flaky sea salt (like Maldon).
The salt enhances the caramel's sweetness while cutting through the richness of the marshmallows. I love this combo for a sophisticated twist.
Whipped Cream Topping
Whip 1 cup heavy whipping cream with 1 tbsp powdered sugar and ½ tsp vanilla until soft peaks form. Pipe dollops over the brownies right before serving—the cool cream contrasts perfectly with the warm marshmallows. For extra flair, dust with powdered sugar or crushed peanut butter cups.
Peanut Butter Swirl
Mix ½ cup creamy peanut butter with 2 tbsp melted butter and 1 tbsp honey. Spread a thin layer over the cooled brownies, then swirl with a knife.
Bake at 350°F for 8-10 minutes to set. The peanut butter adds a nutty depth that pairs amazingly with the chocolate and marshmallows. 🥜
Hot Fudge Glaze
Simmer ½ cup heavy cream, ½ cup chocolate chips, and 2 tbsp powdered sugar until smooth. Thin with 1 tsp vanilla if needed. Pour over brownies and let set for 10 minutes before slicing.
The glaze creates a glossy finish that makes every bite feel extra decadent. Perfect for serving at parties!
Marshmallow Fluff Dip
Warm 1 cup mini marshmallows with 2 tbsp milk in a microwave-safe bowl for 20 seconds, stirring until smooth. Let cool slightly, then drizzle over brownies. The fluffiness of the marshmallows complements the crispy edges beautifully. For a fun twist, add crushed graham crackers on top before serving.
Nutrition facts
Frequently asked questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, but you'll need to adjust the quantity and technique. Use 1 cup of regular marshmallows instead of 2 cups of mini marshmallows, and cut them into quarters before folding into the batter. This ensures even distribution and prevents large pockets that might not melt completely. For a s'mores-style effect, place whole marshmallows on top after baking and broil for 1-2 minutes until golden.
Why did my marshmallows burn before the brownies were done?
This happens when the oven runs hot or the brownies are overbaked. Always bake at 350°F and check for doneness at 25 minutes—the center should still look slightly underdone. For extra insurance, tent the pan with foil after 20 minutes to slow the marshmallow browning while the brownies finish cooking. The marshmallows should puff slightly and turn golden, not black.
How do I make these brownies gluten-free?
Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill or King Arthur). Add ½ teaspoon xanthan gum to help bind the texture. The brownies will be slightly denser but still fudgy. For best results, use a gluten-free cocoa powder too, as some brands contain traces of wheat. Always test your gluten-free flour blend first in small batches.
Can I bake these brownies in a different pan size?
Yes, but adjust the baking time accordingly. For a 9x9-inch pan, bake for 18-20 minutes—the thinner batter cooks faster. For a 9x13-inch pan, bake for 22-25 minutes and watch closely to avoid overbaking. The key is to use the same oven temperature (350°F) and check for doneness with a toothpick. Larger pans may require slightly longer baking times.
What's the best way to store leftovers?
Keep brownies in an airtight container at room temperature for up to 5 days, though they're best enjoyed fresh. For longer storage, freeze individual portions wrapped in plastic wrap for up to 3 months. The marshmallows will keep their texture better when frozen. To reheat, microwave for 10-15 seconds or warm in a 350°F oven for 2-3 minutes to restore that gooey center.