Mom’s Famous Chocolate Marshmallow Brownies

 Happy Mother’s Day, Mom!
We love you!
I know that we have already shared this recipe on our blog, but they are so good, they deserve a second post. Besides, I think that when we first posted them, our blog was just starting out and probably our only reader was our mom. 🙂
I had to put “Famous” in the title because our mom is seriously famous for these amazing brownies! When we were growing up, our mom would make these brownies all the time, but it was always for someone’s birthday or for a sick neighbor or for a friend . . . never for us! When mom did make a pan just for our family, it was always a special treat. And we could eat the whole pan in a matter of hours.
I now make these brownies quite a bit because they are easy and it makes a TON so they are perfect to share with neighbors or take to a potluck party!

Or, eat the whole pan if you feel like it. I won’t judge you. 🙂

Marshmallow Brownies 2

Mom's Famous Chocolate Marshmallow Brownies
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  • For the brownie:
  • 1 cup butter, softened to room temp (can use half butter half margarine)
  • 2 cups sugar
  • 1/3 cup cocoa
  • 4 eggs
  • 1 1/2 cup flour
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 (10 oz) package of miniature marshmallows
  • For the frosting:
  • 1 stick margarine or butter (1/2 cup), softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 3-4 Tablespoons of cocoa
  • 3 cups of powdered sugar


  1. For the brownies:
  2. Soften margarine and blend in sugar and cocoa. Beat together and add 4 eggs, one at a time, mixing after each one. Add flour, salt and vanilla and mix well.
  3. Spread on large (10x15x1 inch) greased cookie sheet. Bake 22-25 minutes at 350. Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until marshmallows are soft and puffy. Cool and frost with chocolate frosting.Mom's Chocolate
  4. For the frosting:
  5. Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.


Marshmallow Brownies 4

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49 Responses to “Mom’s Famous Chocolate Marshmallow Brownies”

  1. Mary Jane
    Just made these on our second crazy snow day, your mother should have a star on the Hollywood Walk of Fame for this recipe! THE Y ARE AMAZING! I didn't have any mini marshmallows in the pantry so I cut the legones Iin half with kitchen shears that were greased with shortening. Extra work but they were so worth it. Need to take half the pan to my neighbour to remove temptation (under the guise of sharing) lol
  2. Richelle
    I have made these brownies multiple times for parties and there are never any left. They are amazing. I use the colored mini marshmallows and drizzle the chocolate frosting (made a little thinner) just to give it a more colorful/fun look for the kids. Absolutely the best brownie ever! Thank you!
    • When I want to make brownies in a 9 x 13 inch pan, we ususally opt for our Fudgy Brownie recipe. Then we still follow the steps with the marshmallows. After the brownies are done cooking, cover the top with mini marshmallows and stick back in the oven for about 3 more minutes. Let cool and frost. They are amazing and super fudgy and a little thicker.
    • This is basically the recipe for the frosting - 1 stick margarine or butter (1/2 cup), softened to room temp 2 tablespoons milk 1 teaspoon vanilla 3 tablespoons of cocoa 3 cups of powdered sugar Beat above ingredients all together with a hand mixer. If the frosting is too runny add more powdered sugar. If it's too thick add a little more milk. If you want it to be a darker chocolate taste and color, then add in another 1/2 tablespoon of cocoa. Hope this helps. Let me know if you have any other questions.
    • Mom's famous Chocolate Marshmallow Brownies are for a pan the size of a cookie sheet. If you want a good brownie for a 9 x 13 inch pan, I would recommend making the Fudgy Brownies. After cookinf them, you can add a 10 ounce bag of mini marshmallows and cook for about 3 minutes. Remove from oven and let cool. Then frost as directed in the recipe. They are thick and fudgy! (In fact, I made them yesterday with marshmallows!)

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