
Thick, fudgy chocolate chunk brownies crowned with gooey mini marshmallows and a quick-set chocolate frosting for an irresistible, crowd-pleasing treat.

Some desserts feel like they were designed for celebrations, and these marshmallow frosted chocolate brownies are exactly that kind of sweet. I first made them for a summer block party when I wanted something with layers of texture: dense, fudgy brownies, a blanket of gooey marshmallows, and a shiny chocolate frosting that sets into a soft, sliceable cap. The first bite sparked a chorus of happy sighs, and they vanished faster than I could plate them.
What makes these special is the way each layer supports the next. The base is a deeply chocolatey brownie with big pockets of melted chocolate chunks, the middle is gently toasted marshmallow that turns stretchy and soft, and the top is a quick cocoa frosting that flows like a warm glaze and sets into a rich, velvety finish. I love how the sugar emulsified into warm butter gives the brownies that signature crackly top, while Dutch-process cocoa adds a sophisticated, dark-cocoa flavor. This is the pan I bring when I want guaranteed smiles and an empty tray to bring home.
Every time I make these, I’m reminded how a few thoughtful steps make a huge difference. Emulsifying the sugar into the butter makes that coveted shiny top, and adding marshmallows while the brownies are hot ensures a soft melt. My family loves them chilled just as much as slightly warm, and there’s never a crumb left behind.
My favorite part is the moment the warm frosting hits the marshmallow layer and gently ripples across the surface. It settles into a glossy sheet that looks bakery-made yet takes just minutes on the stove. I’ve brought these to school events, potlucks, and birthday parties, and I always get asked for the method that makes them slice so cleanly. The secret truly is patience during cooling and that trusty plastic knife.
Let the frosting set fully before covering the pan. At room temperature, keep the brownies loosely covered for up to 2 days to maintain a soft marshmallow layer. For longer storage, refrigerate in an airtight container for up to 5 days; the chill firms the frosting and makes clean slices. To freeze, place cut squares on a sheet pan to firm, then wrap individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature, unwrapped, so moisture can escape and the tops stay glossy. If serving chilled, let brownies stand 10 to 15 minutes for the best texture.
No canola oil? Swap vegetable oil one-for-one. Want a darker chocolate profile? Use all dark chocolate chunks and bump cocoa by 1 tablespoon while reducing flour by 1 tablespoon to keep balance. If you only have natural cocoa, you can use it in the frosting without issue; for the brownie base, stick to Dutch-process for richness and color. Replace unsalted butter in the batter with salted butter and reduce added salt slightly. If you prefer less sweetness, use bittersweet chocolate and a light hand when sprinkling extra chunks on top before baking. For a nutty twist, fold in 1 cup toasted chopped pecans or walnuts along with the chocolate chunks.
These brownies are a showstopper on their own, but presentation ups the wow factor. Slice into neat squares and arrange on a platter lined with parchment for easy lifting. Add a light dusting of cocoa or a sprinkle of flaky salt to highlight the chocolate. Serve slightly warm with a scoop of vanilla ice cream, or chill the pan and serve with fresh berries to balance the richness. For gatherings, cut smaller two-bite pieces and stack them in tiers on a cake stand. A drizzle of warmed chocolate sauce over plated servings makes them feel restaurant-ready.
Brownies are a quintessential American bake, beloved for their fudgy texture and simple prep. Versions topped with marshmallows and frosting evoke the spirit of potluck desserts and church cookbooks from the mid-20th century, when pantry-friendly toppings transformed everyday bars into party treats. The marshmallow layer nods to campfire nostalgia, while the glossy cocoa frosting channels the classic Texas sheet cake finish. These layers create a dessert that is both familiar and festive, perfect for holidays, bake sales, and weeknight celebrations alike.
In summer, fold in 1 cup chopped dark chocolate and finish with a sprinkle of crushed freeze-dried berries over the frosting for a tangy pop. In fall, add 1 teaspoon espresso powder to the batter and a pinch of cinnamon to the frosting for warmth. Winter calls for peppermint: swap vanilla in the frosting for peppermint extract and sprinkle crushed candy canes on top. For spring, top with pastel sprinkles and serve chilled with fresh strawberries. Each variation keeps the base method the same while giving the brownies a seasonal personality.
For events, bake the brownies the day before and let the frosting set fully. Lift the slab from the pan, cover, and refrigerate. Slice cold for perfectly neat edges, then bring to room temperature before serving if you prefer a softer marshmallow. If you need to travel, keep the brownies in the original pan, cover tightly, and transport with a cold pack in warm weather. To portion for lunch boxes, cut smaller squares and store in single layers separated by parchment so the frosting stays pristine.
When you need a dessert that thrills without fuss, these brownies deliver every time. From the fudgy base to the nostalgic marshmallow layer and shiny frosting, each bite feels like a celebration. Make them once, and they will become your go-to when you want guaranteed smiles.
Emulsify sugar into warm butter for a shiny, crackly top.
Use a metal 9x13-inch pan for even baking and clean edges.
Sift dry ingredients to prevent cocoa lumps and overmixing.
Pour frosting while warm; it sets quickly and evenly.
Slice with a plastic knife or a sprayed metal knife for neat edges.
This nourishing marshmallow frosted chocolate brownies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Let the frosted slab cool completely, then cover and refrigerate for up to 24 hours. Slice cold for clean edges and serve at room temperature or chilled.
Return the pan to the oven for 1 to 2 minutes until the marshmallows puff again. Warm frosting spreads more easily and will still set as it cools.
Use any neutral oil like vegetable oil. Olive oil adds flavor that can compete with the chocolate, so stick to neutral oils.
This Marshmallow Frosted Chocolate Brownies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line a metal 9x13-inch pan with parchment, leaving overhang on two sides. Lightly spray parchment and sides.
Melt 1 cup unsalted butter over low heat. Off heat, whisk in 2 1/2 cups sugar until glossy with no separated butter; cool 5 minutes, stirring.
Stir in 2 tablespoons canola oil and 1 tablespoon vanilla. Add 5 eggs one at a time, whisking well after each until smooth.
Sift in 1 cup flour, 3/4 cup plus 1 tablespoon Dutch-process cocoa, and 3/4 teaspoon salt. Fold just until combined; do not overmix.
Fold in most of 8 ounces chopped chocolate. Spread batter in pan, top with remaining chunks, and bake 25 minutes until just set at edges.
Remove pan, scatter 6 cups mini marshmallows evenly, and bake 3 minutes until puffed and slightly melted. Do not overbrown.
Melt 6 tablespoons salted butter. Whisk in 2 1/2 cups powdered sugar and 2 tablespoons cocoa, then 1/4 cup milk and 2 teaspoons vanilla until smooth.
Pour frosting over marshmallows, spreading to corners. Cool until set, lift out by parchment, and slice with a plastic or sprayed knife.
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This recipe looks amazing! Can't wait to try it.
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