Thick, fudgy chocolate brownies topped with creamy marshmallow swirls are about to be your new favorite treat!Jump to Recipe
These marshmallow swirl brownies are my new favorite dessert, and they're about to be yours too. They're thick and fudgy, and super rich and chocolatey.
I use my standard brownie recipe here, but you can easily use boxed brownie mix, and just add the marshmallow creme on at the end and it would be just as good.
To get a really thick brownie, bake them in an 8x8 pan - you'll have to bake them for about 45 minutes though to cook through.
If you like peanut butter and chocolate, try out these Reese's Pieces Brownies. For a half-and-half homemade brownie, try Box Mix German Chocolate Brownies - they're box brownies jazzed up with a sweet coconut topping. And if you're just here for the marshmallows, give Churro Rice Krispies Treats a try!
- Flour - All Purpose Flour
- Eggs - always use large eggs unless otherwise directed
- Butter - Unsalted butter
- Cocoa Powder - the flavor of the brownies depends on the cocoa powder, so use your favorite.
- Vanilla Extract
- Baking Powder
- Marshmallow Creme
PRO TIP: This is a thick batter, so use a stand mixer or hand mixer if you have one available to you. It will be difficult to make this recipe completely by hand.
Tips and Tricks
- Let your eggs come to room temperature before adding them to the batter - they will mix in easier that way, and the final result will be better.
- If you only have salted butter, you can use that, but don't add salt to the batter.
- These brownies are incredibly rich so I prefer to cut them in smaller squares for serving. A little bit goes a long way!
How To Make Marshmallow Swirl Brownies
Adding the eggs one at a time allows all of the ingredients to come together properly. If you add the eggs all at once, the butter wont be able to properly incorporate the eggs and you'll have a weird textured batter, resulting in weird textured brownies.
Fat causes fudginess, and these brownies have a full cup of butter, therefore plenty of fat. The end result is a supremely fudgy brownie.
Store the brownies in an air-tight container with parchment paper between the layers of brownie. The marshmallow will start to weep a bit as they sit, so the parchment will keep them from sticking to each other.
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Marshmallow Swirl Brownies
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 4 eggs
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup marshmallow creme warmed up slightly
- Preheat oven to 350 and line an 8x8 or 9x9 pan with parchment paper.
- In a large bowl, mix together sugar and melted butter until light and fluffy. Add the eggs one at a time, mixing after each addition. Add the vanilla and stir to combine.
- Add the flour, cocoa powder, baking powder and salt, and mix until just combined.
- Pour the batter into the prepared baking pan, and then warm the marshmallow creme in the microwave for 10-15 seconds. Dollop the marshmallow randomly over the batter, and then use a knife to swirl it into the the brownies.
- Bake for 30-35 minutes for a 9x9 pan or 40-45 minutes for an 8x8 pan.
- Allow to cool before cutting.
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