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Why You’ll Love My Recipe
We start with a rich, fudgy brownie base, add a layer of marshmallow fluff, top it with more brownie dough, then bake it into a chocolate, chewy, lightly-browned marshmallow delight! This recipe is so easy to make, affordable, and stores/freezes perfectly.
My best brownie recipe is what I use to make the brownie base of these, but I have many more brownie recipes! If you are a brownie lover, try my banana brownies, mint brownies, or toffee brownie recipes!
Reader Review
Forget Christmas, I’ll be making these year round! WOW these were chocolatey and chewy, and I had to fight the kids for my share. 😂😂
Karlynn’s Recipe Notes
- Skill Level: These marshmallow brownies are easy to make and excellent to make ahead for the busy holiday season.
- Total Time: This recipe takes 60 minutes or less to prepare and bake.
- Flavor: These brownies have a rich chocolate flavor from cocoa and hot chocolate mix, making them more affordable to bake than real chocolate.
- Variations: Add a mint-flavored extract and crushed peppermint or candy cane to the batter to change the flavor!
- Tools For this Recipe: For the best results, use a 9×9 baking pan. A spatula is also convenient for this recipe!
What You’ll Need for Ingredients
- Brown sugar: Brown sugar gives these bars a deep, caramel-like sweetness and helps create a chewy texture. Karlynn’s Tip: Don’t substitute with granulated sugar; pack the brown sugar firmly into your measuring cup for an accurate amount.
- Butter: Using unsalted butter gives you more control over the overall saltiness of the recipe. Karlynn’s Tip: If you only have salted butter, you can use it, but omit the additional salt listed in the dry ingredients section.
- Eggs act as a binder and add richness to the brownies. Karlynn’s Tip: For best results, use room-temperature eggs, as they incorporate more easily into the batter.
- Vanilla extract: Vanilla enhances all the other flavors in the brownies, adding a warm, comforting aroma. Karlynn’s Tip: Good quality vanilla makes a difference.
- All-purpose flour: Flour is the primary dry ingredient that gives the brownies their structure. Karlynn’s Tip: Don’t overmix the flour once added, as it can lead to tough brownies.
- Hot chocolate mix: This secret ingredient adds chocolatey flavor and sweetness. Karlynn’s Tip: Make sure to use a mix without marshmallows, as the little dry marshmallows in hot chocolate aren’t suitable for baked goods.
- Unsweetened cocoa powder: Cocoa adds an intense chocolate flavor and deep color. Karlynn’s Tip: Any Dutch-processed, unsweetened cocoa powder will work.
- Baking soda: This is the only leavening agent in this recipe that helps the brownies rise slightly. Karlynn’s Tip: I do not use baking powder as we don’t want these brownies cakey.
- Salt: Salt balances the sweetness and enhances the overall flavor. Karlynn’s Tip: As mentioned, skip this if you’re using salted butter.
- Marshmallow fluff in a jar: The star of these brownies is the marshmallow filling, providing that irresistible gooey marshmallow layer. Karlynn’s Tip: You can find this in most grocery stores near the baking aisle or alongside marshmallows.
How to Make Marshmallow Brownies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Whisk dry ingredients together.
- Melt butter and mix with brown sugar.
- Add eggs and vanilla.
- Combine wet and dry ingredients.
- Layer ⅔ of the batter, spread marshmallow fluff, and top with the remaining batter.
- Bake at 350°F for 25–30 minutes.
- Cool completely before cutting.
Karlynn’s Tips and Tricks for Perfect Marshmallow Brownies
- Don’t Overmix: When you add the dry ingredients to the wet, mix until just combined. Overmixing develops the gluten in the flour, leading to tough brownies.
- Cool the Butter-Sugar Mixture: Let the melted butter and brown sugar mixture cool until warm before adding the eggs. If it’s too hot, you’ll scramble the eggs!
- Parchment Paper is Your Friend: The parchment paper sling makes it incredibly easy to lift the cooled brownies out of the pan for clean slicing. Don’t skip this step!
- Watch the Marshmallow: During the last few minutes of baking, watch the marshmallow fluff. If it starts to get too brown, loosely tent the top of the pan with aluminum foil.
- Cool Completely: This is crucial! While it’s tempting to dig in right away, letting the brownies cool completely (and even chilling them in the fridge) makes them much easier to cut and ensures a clean, non-messy marshmallow layer.
- Get Creative with Toppings: Once cooled, you can sprinkle a few mini chocolate chips or crushed graham crackers on top for extra s’mores appeal.
Storage Instructions
Room Temperature: Store the cooled, then sliced brownies in an airtight container at room temperature for up to 4 days. Place parchment or wax paper between the layers to prevent sticking.
Freezer: To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe zip-top bag or airtight container. They’ll keep well for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds to enjoy warm.
Do not refrigerate these, as they will harden and dry out.
More Delicious Brownie Recipes
- Fudgey Gingerbread Brownies: A spicy twist on brownies perfect for Christmas!
- Mint Brownies with Buttercream Icing: For mint lovers!
- Easter Brownies – Chewy,fudgey, and gorgeous with Easter colors!
- M&M Brownie Trifle – Make a trifle with brownies instead of cake!
I hope you love these Marshmallow Brownies as much as my family does! They’re the perfect treat for Christmas, holiday potlucks, parties, or a cozy night when you crave something sweet that is easy to bake. Give them a try and let me know how they turn out in the comments below. You know that I always love hearing about your baking adventures!
Happy Baking!
Karlynn
Hot Chocolate Marshmallow Brownies
Ingredients
- ¾ cup butter
- 1 cup light brown sugar , packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup hot chocolate mix , no marshmallows
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt , only add if using unsalted butter
- 198 grams marshmallow fluff, one jar
Instructions
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some parchment paper overhang for handles, and set aside.
- Whisk together the dry ingredients in a medium-sized bowl and set aside.
- Melt the butter on the stove in a medium-sized saucepan over low heat. Stir in the brown sugar, combining with the melted butter until mixed in thoroughly. Remove from the heat and let cool until just warm.
- Beat in the eggs until thoroughly combined. Stir in the dry ingredients and mix until completely combined into the wet ingredients.
- Spoon 2/3 of the dough into the bottom of the prepared pan until it's a smooth layer. Spread the marshmallow fluff on top of the cookie dough. Spoon the remaining dough into little circles on top of the marshmallow fluff.
- Bake at 350°F for 25-30 minutes, or until the center of the brownies is no longer raw. The edges will be browned, and the middle can be slightly undercooked. If the marshmallow gets too brown, you can lightly cover the top with tinfoil and continue to bake.
- Remove from the oven and let cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Toni says
Looks delish. Can I use real marahma instead of the fluff?
Mr. Kitchen Magpie says
One of my all time favorites!
Nicole says
Forget Christmas, I’ll be making these year round! WOW these were chocolatey and chewy, and I had to fight the kids for my share. 😂😂
Mr. Kitchen Magpie says
Definitely a good idea, these are amazing.