Delicious Marshmallow Brownies

Marshmallow brownies are the rocky-road shortcut that turns a box of brownie mix into a bakery-worthy dessert with two extra ingredients. Sprinkling mini marshmallows and chocolate chips over the prepared brownie batter creates a gooey, slightly crusty top layer of melted chocolate and toasted marshmallow that contrasts beautifully with the fudgy brownie underneath.

The underbake rule from the recipe is the most important instruction in the whole thing. Marshmallows tend to dry out and turn leathery if overbaked, while the brownie underneath cooks faster than usual because the marshmallow layer holds heat against the surface. Pull these out a few minutes earlier than the package directs. A toothpick inserted into the center should come out with moist crumbs, not clean.

Let them cool a full hour before cutting. Hot marshmallow stretches into long strings that pull apart the brownie when you try to slice. As the brownies cool, the marshmallow firms up just enough to slice cleanly with a sharp knife.

The choice of double-fudge mix gives the deepest chocolate flavor, but any good-quality brownie mix works. Brands like Ghirardelli or Duncan Hines tend to give richer results than generic store-brand mixes.

For sharp, professional-looking squares, run a knife under hot water and wipe clean between cuts. The wet knife slides through the marshmallow without dragging.

Pro Tips

• Use mini marshmallows, not full-sized, large marshmallows leave hollow pockets and uneven distribution
• Sprinkle the toppings on AFTER pouring the batter, not stirred in, the top layer is the whole point
• Cover with foil if the marshmallows brown too fast, you want golden, not charred
• Wait the full hour before cutting, hot brownies tear, cool brownies slice cleanly

Variations

• Add chopped walnuts or pecans for a true rocky road version
• Sprinkle crushed graham crackers on top with the marshmallows for s’mores brownies
• Drizzle the cooled brownies with caramel sauce for an indulgent finish