Desserts
This brownie recipe with chocolate chips and marshmallows delivers the perfect balance of fudgy centers and crispy edges, topped with gooey melted rivers of chocolate and toasted marshmallows. 🔥 The secret lies in precise mixing techniques and a strategic broiling step that transforms ordinary brownies into something extraordinary—each bite combines rich cocoa depth with sweet, caramelized marshmallow pockets.
I developed this recipe after years of testing, ensuring the texture stays consistently moist while the marshmallows achieve that coveted golden-brown crunch.
The foundation begins with a simple yet foolproof batter: melted butter, cocoa powder, and eggs create a velvety base that's both rich and tender. Adding chocolate chips and mini marshmallows ensures every forkful delivers contrasting textures—creamy chocolate, airy marshmallow, and dense brownie all working together.
Unlike traditional recipes, this version includes a broiling step that caramelizes the marshmallows without burning them, creating those signature golden rivers that make it irresistible.
What you'll end up with is a pan of brownies that looks like a dessert chef's masterpiece—deep cracks forming as they cool, marshmallows puffed and toasted to perfection, and chocolate chips melted into glossy pools.
The contrast between the fudgy interior and crispy exterior makes each bite satisfying, while the marshmallow topping adds a playful, nostalgic touch that feels like a warm hug. This recipe is designed to impress whether you're serving it at a holiday gathering or simply treating yourself after a long week.
Customization is easy: swap marshmallows for white chocolate chips, add a pinch of sea salt for contrast, or sprinkle crushed nuts on top for extra texture. The baking time is straightforward, but the broiling step requires close attention—just a few minutes to achieve that perfect caramelized finish.
Once you try this version, store-bought brownies will never compare again. Let's get baking!
Ingredients for brownie recipe with chocolate chips and marshmallows
Nine essential ingredients transform into decadent brownies with gooey rivers and crispy edges.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Melted, cooled slightly |
| Granulated Sugar 🍚 | 2 cups | Light brown preferred |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Natural or Dutch-processed |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | ¾ cup | Sifted for smooth batter |
| Baking Powder 🍞 | ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure Madagascar preferred |
| Semi-Sweet Chocolate Chips 🍫 | 2 cups | Enjoy Life brand for allergies |
| Mini Marshmallows 🍬 | 2 cups | Giant or regular size |
| Dark Chocolate Bars 🍫 | 4 oz | 70% cocoa, chopped |
| Flaky Sea Salt 🧂 | ¼ tsp | Maldon preferred |
The cocoa powder makes all the difference—Valrhona or Ghirardelli elevate this, but Hershey's Special Dark works in a pinch. I always grab my butter from Trader Joe's (it's cheaper and melts beautifully), but any unsalted will do. For the chocolate chips, Enjoy Life brand is my go-to if allergies are a concern, but Ghirardelli or Nestlé Toll House are solid choices. Mini marshmallows should be the fluffy kind—Kraft or Jet-Puffed work perfectly, but avoid the pre-melted ones. The dark chocolate bars? Lindt or Ghirardelli 70% give that rich, bittersweet depth that balances the sweetness. Pro tip: chop your own chocolate instead of using chips for extra shards of melted goodness.
No cocoa powder? Melted dark chocolate at a 1:1 ratio works, but texture might shift slightly. Running short on marshmallows? White chocolate chips or butterscotch chips add a different but delicious twist. The baking powder is non-negotiable here—it's what creates those signature cracks. If you're avoiding aluminum, Bob's Red Mill aluminum-free is a great swap. For the vanilla, imitation extractsamplifies all the flavors. Trust me on this one. And if you're feeling adventurous, swap half the sugar for maple syrup for a subtle caramel note.
Store leftovers in an airtight container for up to 5 days, though they rarely last that long. The marshmallows get harder as they cool, so reheat briefly in the oven to restore that gooey texture. For make-ahead baking, prepare the batter up to 24 hours ahead and refrigerate—just let it sit at room temperature for 30 minutes before baking. The chocolate topping? Make it fresh, but if you're prepping ahead, store the chopped chocolate separately and melt it just before serving. These brownies freeze beautifully too—wrap tightly for up to 3 months. Just thaw at room temperature before serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this list—just butter, sugar, cocoa, eggs, and flour. No fancy substitutions, no hunting for obscure spices. The pantry staples you already own do all the heavy lifting.
- Marshmallow Magic: That gooey, toasted marshmallow moment? It’s the star. The chocolate chips melt into pockets of warmth while the marshmallows caramelize on top—like a s’more in every bite, but better because it’s yours.
- Campfire Vibes: Honestly, this is my go-to for movie nights or lazy Sundays. No one cares if it’s "fancy"—it’s always a hit, whether you’re serving it warm with ice cream or packing slices for lunch the next day.
- Budget Binge: A single batch costs me less than takeout for two. The cocoa and butter stretch far, and the marshmallows add that indulgent touch without breaking the bank. Leftovers? They disappear faster than I can say "second helping."
Step-by-step instructions for gooey chocolate chip marshmallow brownies
Here's how to make brownies so rich they'll have molten chocolate rivers and marshmallow pockets every time.
🍳 Step 1: Melt Butter and Mix Wet Ingredients
Melt the 1 cup unsalted butter in a microwave-safe bowl in 30-second bursts, stirring between each until completely smooth but not hot to the touch. Let it cool for 2 minutes—this prevents scrambling the eggs later.
In a separate large bowl, whisk together the 2 cups granulated sugar and 0.75 cup unsweetened cocoa powder until it forms a thick paste with no lumps. Add the cooled butter, then mix in the 2 whole large eggs one at a time, whisking vigorously after each. Stir in the 1 tsp vanilla extract and 0.5 tsp salt until fully combined.
👨🍳 Step 2: Fold in Dry Ingredients and Chocolate
Sift the 0.75 cup all-purpose flour and 0.5 tsp baking powder together over the wet mixture, then gently fold with a spatula until just combined—you'll still see some dry streaks. This prevents overmixing which makes brownies tough.
Fold in the 2 cups semi-sweet chocolate chips and 4 oz chopped dark chocolate bars using a silicone spatula, making sure they're evenly distributed. The chocolate should be melted and glistening from the warm batter. Here's the thing—don't overmix or you'll lose those pockets of gooeyness.
🥘 Step 3: Prepare the Pan and Add Marshmallows
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Spread half of the brownie batter evenly into the pan.
Sprinkle 1 cup mini marshmallows evenly over the first layer, pressing down gently so they nestle into the batter. This creates those signature marshmallow pockets. Repeat with the remaining batter and 1 cup mini marshmallows, then sprinkle the 0.25 tsp flaky sea salt evenly over the top.
🔥 Step 4: Bake Until Set with Gooey Centers
Bake for 25-30 minutes until the edges are set but the center still jiggles slightly when shaken. A toothpick should come out with moist crumbs—not wet batter. Here's where it gets tricky: the brownies look underdone but need that gooey center to stay perfect.
Remove from the oven and let cool in the pan for 10 minutes before lifting out using the parchment overhang. Let cool completely on a wire rack—this helps the marshmallows set properly while keeping the chocolate rivers molten. Real talk: if you cut too soon, you'll get messy brownies.
Pro Tips For Making Brownie Recipe With Chocolate Chips And Marshmallows
- Melt Butter Slowly: I learned this the hard way—rushing the butter over high heat turns it nutty and bitter. Use low heat and stir constantly until it’s just melted and smooth, then let it cool for 2 minutes before mixing with sugar. That little pause keeps your brownies from tasting like burnt popcorn.
- Sift the Cocoa: Unsweetened cocoa powder is notoriously clumpy, and clumps mean uneven texture. Sift it directly into your mixing bowl with the flour—no lumps, no surprises. (Yes, even if you’re impatient like me, this makes a real difference.)
- Bake Until Slightly Under: Marshmallows need room to puff, and that means your brownies shouldn’t be fully set when you pull them out. Check for a just springy center (a toothpick with moist crumbs, not wet batter)—then tent with foil and let them finish steaming. Overbaking turns them into hockey pucks.
- Fold in Marshmallows Last: Tossing marshmallows into the batter too early means they’ll sink and lose their fluffy magic. Instead, fold them in right before baking, spreading them evenly on top like a gooey blanket. (Pro move: Use mini marshmallows—they brown faster and stay pillowy.)
Serving suggestions for leftovers
Warm Ice Cream
Serve these decadent brownies warm with a scoop of vanilla bean ice cream for the ultimate contrast. The cold ice cream melts slightly against the warm, gooey brownie—trust me, it’s a game-changer. I recommend Ben & Jerry’s Phish Food or Häagen-Dazs Vanilla Swiss Alpine for that creamy, dreamy texture. 🍦
Creamy Dipping Sauces
Whip up a quick salted caramel sauce by melting ½ cup heavy cream with ½ cup caramelized sugar and a pinch of flaky sea salt. Drizzle over warm brownies for an extra layer of decadence.
For chocolate lovers, try Nutella or a simple melted dark chocolate dip—just heat 4 oz chopped dark chocolate with 1 tbsp coconut oil until smooth. 🍫
Fruit Pairings
Add a refreshing contrast with strawberries or raspberries on the side. The tartness cuts through the richness, balancing the sweetness. I like to slice 1 cup strawberries and arrange them in a circle around the brownie pan for a visually stunning presentation.
For extra flair, drizzle with honey or balsamic glaze. 🍓
Coffee or Tea
Pair your brownies with a hot cup of coffee or chamomile tea to cleanse your palate between bites. A dark roast like Peet’s Major Dickason’s Blend enhances the chocolate flavors, while Earl Grey tea adds a floral note that complements the marshmallows.
For a festive touch, serve with spiked hot chocolate—just add a splash of Baileys Irish Cream or Kahlúa. ☕
Garnish Like a Pro
Before serving, sprinkle the top with crushed pistachios or toasted coconut flakes for added crunch. A dusting of powdered sugar or cocoa powder adds a professional finish. For a showstopper, pipe whipped cream** in swirls around the edges of the pan.
The key is to add garnishes after the brownies have cooled slightly—this prevents melting. ✨
Portioning for Parties
Cut into 16 equal squares for easy serving at gatherings. Use a sharp pizza cutter or brownie knife for clean edges. For a rustic look, serve on wooden slabs or slate boards with small spoons for dipping.
Label each square with mini flags or chalkboard tags for a fun, interactive touch. Your guests will love the presentation as much as the taste! 🎉
Nutrition facts
Frequently asked questions
Why do your brownies have marshmallows on top?
The marshmallows create those signature golden rivers when broiled, adding a perfect mix of gooey sweetness and toasted crunch. They also help balance the richness of the chocolate, giving each bite a fun texture contrast. The key is pressing them gently into the batter so they nestle properly.
Can I make these brownies without an oven?
Unfortunately, no—this recipe requires baking to develop the fudgy texture and properly melt the chocolate. However, you could try a stovetop skillet method for a quick, less perfect version: Cook the batter in a buttered skillet over medium-low heat for 10-12 minutes, then broil briefly for marshmallow topping.
How do I get that perfect fudgy texture?
Don't overmix the batter (just combine until dry ingredients disappear) and bake until the edges are set but the center still jiggles slightly. The toothpick test should show moist crumbs, not wet batter. Also, use cocoa powder (not melted chocolate) for the base—it creates that signature dense, fudgy quality.
What if my marshmallows burn during broiling?
Watch them closely—they only need 2-3 minutes under the broiler to achieve that golden color. If they start browning too quickly, move the pan back or cover loosely with foil. For extra insurance, sprinkle marshmallows right before broiling rather than baking them into the brownies.
Can I substitute white chocolate for the dark chocolate?
Yes! Swap the 4 oz dark chocolate for 4 oz white chocolate (chopped), but reduce the sweetness slightly by using 1.75 cups sugar instead of 2 cups. This keeps the balance between sweet and rich flavors. The marshmallows will still caramelize beautifully, creating a sweeter, creamier version.