Frosted Chocolate Marshmallow Brownies
This post may contain affiliate links. Read our disclosure policy.
These Frosted Chocolate Marshmallow Brownies are a creation born right in my own kitchen, and I must say, they’ve become quite the crowd-pleaser! Seriously, anytime I bring these to a gathering, the compliments just pour in. The surprising secret behind their irresistible charm? A trusty boxed brownie mix!
While I confess a certain fondness for the consistently fudgy results of a Betty Crocker mix, rest assured that any 9 x 13 inch boxed brownie mix you prefer will work beautifully as the foundation for this treat. Of course, if you’re feeling particularly ambitious or have a favorite homemade brownie recipe, by all means, feel free to use it as your starting point. The marshmallow and frosting will elevate even the most beloved recipe. For those who adore a bit of crunch and that classic Rocky Road flavor profile, simply stir in about 1 cup of your favorite chopped nuts into the prepared frosting just before you generously spread it over the marshmallow-topped brownies.
Ultimately, this Frosted Chocolate Marshmallow Brownies recipe is all about taking the convenience of a boxed brownie mix and transforming it into something truly special and decadent. Because let’s be honest, as delicious as brownies are on their own, they reach a whole new level of indulgence when blanketed with a layer of gooey, melted marshmallow and then covered in a smooth, sweet chocolate frosting. It’s a simple yet utterly satisfying combination that’s guaranteed to disappear quickly!
Ingredients for Frosted Chocolate Marshmallow Brownies
- BOXED FUDGE BROWNIE MIX (9X13 SIZE) PLUS THE INGREDIENTS NEED ON THE BOX TO MAKE THE BROWNIES
- MINI MARSHMALLOWS
- BUTTER
- COCOA POWDER
- MILK
- WATER
- POWDERED SUGAR
- VANILLA
Instructions for Frosted Chocolate Marshmallow Brownies
Bake the Cakey Brownies: In a bowl, prepare the brownie mix according to the package directions, specifically for CAKE-LIKE brownies. This usually involves slightly different liquid ratios or baking times than fudgy brownies, resulting in a lighter texture that holds up well to the toppings. Bake according to the package instructions for a 9×13 inch baking pan.
Marshmallow Magic: Once the brownies are fully baked and still warm, evenly cover the entire surface with a generous layer of fluffy marshmallows. Don’t be shy! Return the marshmallow-covered brownies to the oven for just a few minutes (usually 1-3 minutes). Keep a very close eye on them! You want the marshmallows to become beautifully soft, puffy, and slightly golden brown on top. Remove from the oven immediately once they reach this stage.
Cool Completely: Allow the marshmallow-topped brownies to cool completely in the pan on a wire rack. This is crucial for the frosting to set properly without melting.
Whip Up the Rich Frosting: While the brownies are cooling, prepare the chocolate frosting. In a medium saucepan, combine the butter, cocoa powder, milk, and water. Bring this mixture to a rolling boil over medium heat, stirring occasionally to prevent scorching.
Sweeten and Flavor: Once boiling, immediately remove the saucepan from the heat. Add the powdered sugar and vanilla extract to the hot liquid. Beat the frosting vigorously with a whisk or electric mixer until it is smooth, glossy, and free of any lumps. It should have a thick but pourable consistency.
Pour and Spread: While the frosting is still warm and pourable, evenly pour it over the cooled marshmallow layer on the brownies. Use a spatula to gently spread it to the edges of the pan.
Cool and Set: Allow the frosted brownies to cool completely at room temperature until the frosting has set. This usually takes about an hour or two.
The Plastic Knife Secret: Once fully cooled, the best way to cut these gooey brownies cleanly is with a plastic knife. The plastic blade tends to glide through the marshmallows and frosting without sticking as much as a metal knife. These Frosted Chocolate Marshmallow Brownies are perfect for parties, potlucks, or a special treat any day of the week.
Frequently Asked Questions
Can I use large marshmallows instead of miniature ones?
Miniature marshmallows are recommended for even coverage and melting. Large marshmallows might not melt as evenly and could create large, sticky pockets. If you only have large marshmallows, you could try halving or quartering them before spreading them on the brownies.
Can I skip the marshmallow layer?
While the recipe is for Frosted Chocolate Marshmallow Brownies, you could technically skip the marshmallow layer and just frost the baked brownies. However, the gooey marshmallow is a key component of this specific recipe’s appeal.
Can I use a different type of frosting?
Yes, you can certainly use your favorite chocolate frosting recipe or even a store-bought frosting if you prefer. However, the provided homemade frosting recipe is designed to complement the richness of the brownies and the sweetness of the marshmallows.
Do I have to pour the frosting on while it’s hot?
It’s best to pour the frosting while it’s still warm and pourable. This allows it to spread smoothly over the marshmallows. As it cools, it will thicken and set.
How should I store these brownies?
Once completely cooled and frosted, these brownies can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. Refrigerating them will make them firmer.
Can I add nuts to the brownie batter?
Yes, if you enjoy nuts in your brownies, you can certainly add about 1/2 to 1 cup of chopped nuts (walnuts, pecans, etc.) to the brownie batter before baking.
Can I add chocolate chips to the brownie batter?
Absolutely! Adding chocolate chips to the batter will enhance the chocolate flavor and add extra gooeyness.
FOR MORE RECIPES LIKE THIS, TRY:
Marshmallow Brownies
Real Mom Kitchen
Equipment
Ingredients
- 1 pkg boxed brownie mix 9 x13 size, plus ingredients needed to prepare the brownies
- Miniature marshmallows
Frosting:
- ½ cup butter
- 4 Tbsp cocoa powder
- 3 Tbsp milk
- 3 Tbsp water
- 3 ½ cups powdered’ sugar
- 1 tsp vanilla
Instructions
- Prepare the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions.
- When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.
- For the frosting: Bring 1/2 cup butter, cocoa, milk, and water to a boil. Remove from heat.
- While still hot, add powdered sugar and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool. Once cool, the best way to cut the brownies is with a plastic knife. Makes 12-16 servings.
