Ooey-Gooey Marshmallow Brownies

READY IN: 45mins
Recipe by Manalee

From the book Bakin' Brownies by Susan Devins. A rich, fudgy, marshmallowy, easy to make brownie.

Top Review by Tinkerbell

The best! I love brownies, but they have to be fudgy. No cake-like brownies for me. This recipe is perfect. I wish my photo did them justice, but I made a mistake by using the Perfect Brownie Pan, which is far from perfect for brownies with things like marshmallows or bits of fruit in them. Regardless of how they looked after I got them out of the pan, they tasted divine. They rose up, and baked into a fudgy-bottomed brownie with a thin, glossy, top. The marshmallows puff up and then mostly melt away, so don't expect it to look like a smore. These are the fudgiest brownies I've ever made, and will be my go-to recipe from now on. I've been storing them in a tightly sealed container on the counter top, and I'm quite proud that I did not eat them all in one day, so I can tell you they are still soft and moist four days after baking. Thanks for sharing this recipe, Manalee!

Ingredients Nutrition


  1. Preheat oven to 350 and grease 8x8 pan.
  2. Melt unsweetened chopped chocolate, chocolate chips, and butter in a saucepan on very low heat. Stir together and cool slightly.
  3. Beat together eggs, sugar, and vanilla in a large bowl.
  4. Beat in chocolate mixture.
  5. Mix flour, salt, and baking powder in a separate bowl.
  6. Stir into chocolate mixture until just blended. Stir in mini-marshmallows.
  7. Spread batter evenly in pan. Bake for 30 minutes.
  8. Transfer pan to wire rack and cool completely before cutting the brownies into squares.

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