Desserts
This brownie recipe with chocolate chips and marshmallows delivers the ultimate dessert experience—crispy edges, gooey chocolate chunks, and warm, toasted marshmallows that melt into rich pockets of fudge.
I perfected this version after years of testing, balancing texture and flavor to create a brownie that’s both decadent and foolproof. The secret lies in precise ingredient ratios and a two-stage baking process that ensures every bite is perfectly balanced.
The foundation starts with a rich chocolate base—60% dark chocolate for depth, melted with butter and brown sugar for that signature fudgy texture. Fold in semi-sweet chocolate chips and mini marshmallows, then bake at 350°F until the edges are set but the center remains soft.
The marshmallows toast beautifully, creating a caramelized contrast that elevates the classic brownie.
What you’ll end up with is a restaurant-quality dessert that’s crispy at the edges, tender in the middle, and loaded with melty chocolate and marshmallow pockets. The aroma alone will have everyone gathering around the kitchen, and the texture—fudgy yet cakey—is impossible to resist.
This recipe scales perfectly for parties or satisfies a single craving.
For extra indulgence, add a sprinkle of flaky sea salt or a handful of toasted pecans before baking. Leftovers reheat beautifully, making this the ultimate make-ahead dessert. Let’s get baking!
Ingredients for brownie recipe with chocolate chips and marshmallows
Sixteen ingredients for a brownie that delivers crispy edges, gooey chocolate pockets, and caramelized marshmallow melts.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cut into cubes |
| Granulated Sugar 🍚 | 1 ½ cups | White sugar preferred |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | 1 cup | Sifted for even texture |
| Cocoa Powder 🍫 | ¾ cup | Natural, unsweetened |
| Baking Powder 🍞 | ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality |
| Semi-Sweet Chocolate Chips 🍫 | 1 ½ cups | Enjoy Life brand for allergies |
| Mini Marshmallows 🍫 | 1 ½ cups | Standard size, not jumbo |
| Flaky Sea Salt 🧂 | 1 tsp | For finishing (optional) |
| Toasted Pecans 🌰 | ½ cup | Chopped, for topping (optional) |
The chocolate base demands quality—60% dark chocolate or Dutch-process cocoa for depth. Ghirardelli or Valrhona bars melt beautifully, while Dutch-process cocoa from Penzeys avoids bitterness. Butter should be cold and cubed for even melting; Plugrá or Land O'Lakes work well. Brown sugar adds moisture, so don’t substitute white entirely. For the marshmallows, mini size toasts perfectly without burning—jumbo marshmallows stay too soft. Chocolate chips? Enjoy Life if allergies are a concern, but Ghirardelli or Nestlé work for classic flavor.
No Dutch-process cocoa? Natural cocoa powder works at the same ratio, but expect a slightly bitter edge. Short on brown sugar? White sugar plus 1 tsp molasses mimics the flavor. Marshmallows too expensive? Melted white chocolate (1 cup) can replace half the marshmallows for a glossy finish. The pecans and sea salt are optional but elevate texture—toast pecans in a dry pan for 3-4 minutes to deepen their flavor. For a vegan twist, replace eggs with 2 tbsp flaxseed meal + 6 tbsp water (let sit 5 minutes).
Store brownies in an airtight container at room temperature for 3-4 days—they’ll firm up as they cool. For longer storage, freeze for up to 3 months; thaw at room temperature or reheat slices in a 300°F oven for 5-7 minutes. Reheating brownies with marshmallows? Cover loosely with foil to prevent over-toasting. Leftovers reheat beautifully—microwave 10-15 seconds for a quick fix, or bake to restore crispiness. Portion before freezing for perfect single servings.
Why You'll Love This Recipe
- 20-Minute Mix-In: I swear by this recipe—just melt butter, mix sugars, crack eggs, fold in flour, then dump in chocolate chips and marshmallows. No sifting, no measuring cups, and honestly? The best part is when the marshmallows puff up golden and the chocolate chips melt into gooey pockets.
- Fudgy-Caramel Magic: Between us, the brown sugar and butter combo gives these brownies that deep, buttery caramel flavor that’s ridiculously satisfying. Add the melted chocolate chips and toasted marshmallows, and you’ve got a texture that’s chewy, crispy, and gooey all at once—like dessert’s version of a perfect hug.
- Campfire or Dessert Table: Here’s what sold me—this recipe works anywhere. Pop it in the oven for a classic dessert, or throw it on a foil sheet over a campfire for s’mores vibes. Even my picky nephew asks for seconds, and that’s saying something.
- Budget-Friendly Leftovers: I make a big batch on Sundays because the ingredients are cheap (butter, sugar, flour—basic pantry stuff) and the leftovers stay fresh for days. Reheat slices in the microwave, and they’re just as good—if not better—than the first time. My secret weapon for lazy nights.
Step-by-step instructions for rich, crispy brownies with chocolate chips and marshmallows
Here's the precise method for achieving that perfect balance of crispy edges and molten centers.
Cream Butter and Sugars for Maximum Flavor Development
In a stand mixer fitted with the paddle attachment, combine the 1 cup unsalted butter (cold, cut into cubes) with the 1.5 cups granulated sugar and 0.5 cup packed brown sugar. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume and leaving faint ribbons when the paddle is lifted.
The cold butter should melt into the sugars gradually, creating microscopic air pockets that will give your brownies that signature tender yet crispy texture. This step is critical—under-creaming leads to dense brownies, while over-creaming develops gluten and makes them tough. Watch for the color to lighten and the texture to thicken noticeably before proceeding.
Incorporate Eggs and Dry Ingredients for Perfect Texture
Add the 2 whole large eggs (room temperature) one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated. The mixture should look slightly thickened but still smooth. Add the 1 tsp vanilla extract and mix for another 10 seconds to fully integrate the flavor.
In a separate bowl, whisk together the 1 cup all-purpose flour, 0.75 cup cocoa powder, 0.5 tsp baking powder, and 0.5 tsp salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined—you should still see a few streaks of flour. Over-mixing develops gluten, which can make your brownies tougher rather than chewy. Stop mixing as soon as all the flour is incorporated.
Fold in Chocolate and Marshmallows for Maximum Indulgence
Using a silicone spatula, gently fold in the 1.5 cups semi-sweet chocolate chips and 1.5 cups mini marshmallows. Be careful not to overmix—just distribute them evenly throughout the batter. The chocolate chips will melt into pockets of rich, gooey goodness, while the marshmallows will create those warm, melty pockets that make these brownies irresistible.
Here's the thing—don't worry if the batter looks uneven. The chocolate chips and marshmallows are intentionally left as distinct chunks to create those signature textures. If you're using the optional 0.5 cup toasted pecans, fold them in now as well. The batter should be thick but still pourable—if it's too stiff, you may need to add 1-2 tablespoons of milk to help it spread properly in the pan.
Bake to Crispy Perfection with Precision Timing
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spread the batter evenly into the pan—it should fill about ¾ of the way to ensure those crispy edges. Use a spatula to smooth the top, then bake for 22-25 minutes.
The brownies are done when the edges are deep golden brown and a toothpick inserted in the center comes out with moist crumbs but no wet batter. The center should still look slightly underbaked—this ensures that gooey, molten texture. If you prefer even crispier edges, bake for 25-27 minutes, but be careful not to overbake or the marshmallows may dry out.
Cool and Finish for Ultimate Presentation
Remove the brownies from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. This brief cooling period helps set the structure slightly so they hold their shape when sliced. While still warm, sprinkle the 1 tsp flaky sea salt evenly over the top for a sophisticated finish that enhances all the sweet flavors.
Slice into 16 equal squares (4 servings) and serve warm for the ultimate experience. The edges should be crispy and slightly cracked, while the center remains rich and fudgy with pockets of melted chocolate and marshmallow. For the best results, serve within 2 hours of baking while the marshmallows are still warm and gooey.
Pro Tips For Making Brownie Recipe With Chocolate Chips And Marshmallows
- Melt Butter Slowly: I learned this the hard way—boiling butter ruins everything. Use low heat and stir constantly until it’s just smooth, not bubbling. For extra richness, add a splash of heavy cream with the melted butter.
- Weigh Your Marshmallows: Fluffy marshmallows pack differently. If you must eyeball it, use a kitchen scale—aim for about 1.5 cups packed (not scooped) for a standard 9x13 pan. Too few and they’ll disappear; too many and they’ll turn to glue.
- Stop at 325°F: Your oven’s "bake" setting might lie. Test with a toothpick at 325°F—if it comes out with slight moist crumbs (not wet batter), pull it. Higher heat = burnt edges before the center sets. (Yes, even if you’re impatient like me.)
- Mix Eggs Last: Cold eggs in warm butter? Disaster. Whisk them separately first, then fold in gently. Overmixing after adding flour = tough brownies. Stir just until combined—this isn’t cake batter.
Perfect pairings for these flavors
Warm Ice Cream
Serve your brownies warm with a scoop of vanilla bean ice cream—the contrast between the gooey marshmallows and the cold, creamy ice cream is pure magic. I recommend Ben & Jerry's Vanilla Bean or Häagen-Dazs French Vanilla for that rich, velvety texture.
The ice cream melts slightly from the brownie’s warmth, creating a decadent sauce that pools around each bite. 🍦
Caramel Drizzle
For an extra touch of indulgence, drizzle hot caramel sauce over the warm brownies right before serving.
Use a high-quality store-bought sauce like Trader Joe’s Salted Caramel or make your own by simmering 1 cup granulated sugar with ½ cup heavy cream and 2 tbsp butter until it reaches 240°F on a candy thermometer. The caramel adds a glossy finish and enhances the marshmallow’s sweetness.
Hot Chocolate Sauce
A dark chocolate ganache takes these brownies to the next level. Melt ½ cup heavy cream with ½ cup chopped dark chocolate (60% or higher), then let it cool slightly before drizzling over the warm brownies.
The ganache’s rich, bittersweet notes complement the marshmallows beautifully. For a lighter option, use Nestlé Semi-Sweet Chocolate Chips melted with 2 tbsp cream cheese for a smoother texture.
Whipped Cream Topping
Freshly whipped cream adds a light, airy contrast to the dense brownies. Whip 1 cup heavy cream with 1 tbsp powdered sugar and a pinch of salt until soft peaks form. Fold in 1 tsp vanilla extract for extra flavor, then pipe or dollop onto the brownies.
The cream’s coolness balances the warm, gooey interior, making each bite feel like a luxurious dessert.
Espresso or Coffee
Pair your brownies with a strong espresso or cold brew coffee to cut through the richness. The bitterness of the coffee enhances the chocolate’s depth, while the warmth of the brownie contrasts beautifully with the cool drink.
For a festive touch, serve with a vanilla latte—the creamy foam adds another layer of indulgence. ☕
Boozy Pairings
Add a grown-up twist with a splash of bourbon or Kahlúa in your hot chocolate sauce. Stir 1 tbsp bourbon into the melted chocolate ganache or drizzle ½ tsp Kahlúa over the whipped cream.
The alcohol deepens the chocolate’s flavor and adds a subtle warmth that pairs perfectly with the marshmallows. For a non-alcoholic option, use vanilla extract or orange liqueur instead.
Nutrition facts
Frequently asked questions
Can I substitute white chocolate chips for semi-sweet?
Yes, but expect a sweeter, creamier texture. Use the same 1.5 cups of white chocolate chips, but reduce the granulated sugar by 2 tablespoons to balance the sweetness. White chocolate melts more smoothly, creating glossy pockets rather than the classic chocolatey crunch. For contrast, keep the marshmallows as-is—their toasted caramel notes will still shine through.
Why did my marshmallows burn before the brownies were done?
Marshmallows toast quickly at 350°F, so they need careful monitoring. Use mini marshmallows (they brown faster than jumbo) and bake for 22-25 minutes max. If your oven runs hot, reduce the temperature to 325°F and extend baking by 3-5 minutes. For extra insurance, tent the pan with foil after 15 minutes to slow browning.
How do I make these brownies less cakey?
For a fudgier texture, reduce the flour to ¾ cup and increase the cocoa to 0.85 cup. Also, ensure your butter is cold when creaming and don't overmix the batter—stop as soon as the dry ingredients are just combined. Bake at 325°F instead of 350°F for 25-28 minutes to develop a denser center.
Can I make these brownies in a different pan size?
Yes! For a 9x9-inch pan, reduce baking time by 2-3 minutes (bake 20-22 minutes). For a 9x13-inch pan, spread the batter ½-inch thick and bake 18-20 minutes. Always use parchment paper and adjust for your oven's heat distribution—check edges first, then the center. The marshmallows will toast faster in larger pans.
What's the best way to reheat leftover brownies?
For crispy edges, reheat at 300°F for 5-7 minutes until warm. For quick fixes, microwave 10-15 seconds on medium power (cover loosely with a damp paper towel to prevent drying). To revive marshmallows, place slices on a baking sheet with ½-inch of water in the oven at 350°F for 3-4 minutes—the steam will soften them again.