Mom’s Famous Chocolate Marshmallow Brownies

Name: Mom's Famous Chocolate Marshmallow Brownies
Prep time: 40 min
Cook time: 22 min
Total time: 62 min
Ingredients: 1 cup butter (softened to room temp); 2 cups sugar; ⅓ cup cocoa; 4 eggs; 1 ½ cups flour; 1 teaspoon salt; 2 teaspoons vanilla; 10 ounces miniature marshmallows; ½ cup butter (softened); 2 Tablespoons milk; 1 teaspoon vanilla; 4 Tablespoons cocoa powder; 3 cups powdered sugar

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76 Comments

4.25 from 4 votes

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Mom's Famous Chocolate Marshmallow Brownies are gooey goodness. The melted marshmallows on a chocolate base, topped with creamy homemade frosting, is probably the world's best combo.

I had to put “Famous” in the title because our mom is seriously famous for Mom’s Famous Chocolate Marshmallow Brownies.

Mom’s Famous Chocolate Marshmallow Brownies are gooey goodness. The melted marshmallows on a chocolate base, topped with creamy homemade frosting, is probably the world’s best combo.

When we were growing up, our mom would make these brownies all the time. 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.

Ingredient Notes

Brownie

Butter
Sugar
Cocoa
Eggs
Four
Salt
Vanilla
Miniature Marshmallows

Frosting

Butter
Milk
Vanilla
Cocoa Powder
Powdered Sugar

How to make Chocolate Marshmallow Brownies

Brownies

Mix softened butter 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.
Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.
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 completely and frost with chocolate frosting.

Frosting

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.

Storing and Other Tips

Storing: Keep the cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, you can keep them in the refrigerator where they will last for up to a week, but allow them to come to room temperature before serving for the best flavor and texture.

Freezing: Wrap individual brownies tightly in plastic wrap, then place them in a zip-lock freezer bag to freeze for up to 3 months. Thaw the brownies at room temperature for a few hours or overnight in the refrigerator.

Helpful tips for homemade frosting:

Soften your butter. This does not mean melt. This means room temperature. If you are in a hurry, and just got the butter out of the fridge, cut it into centimeter width slices and microwave for 15 seconds.
If the frosting isn’t to your desired thickness, you can also add a little more powdered sugar. Remember that you can always add more, but you can’t always take it back. You will want to start small with the powdered sugar and add a little at a time.
Spread over the cooled marshmallow brownies. It’s important to let the brownies cool before adding the frosting or else the frosting will melt and become more of a glaze.

Other Brownies You Might Like

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Questions & Reviews

Aimee says:

oh my goodness. these look divine. yum!
Terrie says:

They look yummy! Thanks for sharing, I'm so going to try this recipe.
Vanessa@Lovin-Life says:

Wow these look amazing!
Faith, Trust and Pixie Dust says:

I met two of you sisters at SNAP & I'm popping by to see you. Wow, this is such a great blog! I'd love to try some of your recipes.

Warmly, Michelle
Jocelyn says:

Brownies at any time of day work for me:-) And these ones with marshmallow and frosting are going to the top of my try list!!! Love!
Dorothy @ Crazy for Crust says:

These look so good. Brownies are one of my ultimate comfort foods. :)
Heather says:

Making these right now. That batter was divine even before baking! yes I took the risk:)
kanaboke says:

will it taste different if I use butter instead of margarine? I just don't wanna buy a whole box of stuff I don't use..I'll still have a whole stick left after all is said and done ~ Hmmmm...gonna try it with butter and see how it tastes
Maria says:

These brownies sound (and look!) amazing!!!!!
misschocolat says:

They look like heaven!I'll really have to try them.
Jennifer says:

These were SO GOOD! Probably the best brownie I have ever had.
(I used butter instead of margarine)
Joyce Cunningham says:

I?m ecstatic I discovered your website and blogs.
cookingrecipetips
CC says:

Is it made with self rising flour or all Purpose?
Six Sisters says:

Hi!

We use all purpose flour. Hope you like them! :)
Dana says:

Ok...wow! now I may be making these for dessert tonight instead. maybe both? we'll see. :-)
Anjie Cason says:

These are amazing! Thank you for the recipe. I am making them now for the second time to take to a harvest party at a friend's house. My house smells wonderful. These have quickly become a family favorite. Anjie
Karen Ricketts says:

These are seriously delicious! The base is perfect, the marshmellows the perfect center, delicious icing - what's not to love! I'm so excited to have found your site - what great recipes you have! Thanks so much for sharing them.
Sharon Roberson says:

In the oven now. I love the ingredients are basic ingredients that I normally have on hand. No trip to the store. Looking yummy!
Kim Walker says:

These were delicious! My kids gobbled them up and asked that I make them again, thanks for the great recipe!!!
Mary Jane says:

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
Ella says:

I just made these and oh my god they are amazing! Will definitely make them again!
Richelle says:

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!
Danella says:

When you bake the brownies, 350 degrees Celsius or Fahrenheit?? BTW love you ?
Cyd says:

Fahrenheit.
Monica says:

This may be a dumb question but you store them in the fridge or just leave them out?
Cyd says:

Hi Monica. We store them on the counter covered or in an airtight container. They don't last long, so we have not had to worry about them after a day or two! :)
Debbie says:

Can you freeze these?
Cyd says:

Hi Debbie. These will freeze fine in an airtight container.
Joshua Dance says:

I made these for a Church function and they were a hit. I only cooked the brownies for 18 minutes and they turned out perfect. And I didn't have a mixer so everything was hand mixed. Delicious!
Amanda says:

Step 3 is missing? Making these now. Not sure if all steps are here.
Cyd says:

Sorry about that. None of the steps are missing. There is just an extra space in there and it bumped down the directions. We updated the problem and now it is fixed. Thanks for the heads up.
Krista says:

Do you buy unsweetened cocoa or sweetened?
Cyd says:

We use Hershey's unsweetened cocoa.
Lesley says:

I only have a 13 x 9 pan. Would that work ok?
Cyd says:

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. https://www.sixsistersstuff.com/2012/11/fudgy-brownies-recipe.html
Reba says:

Thanks for the recipe. All of these comments have been a big help. Answered a lot of questions I had, so thank you, everyone! LOL
Keri says:

These look and tasted fantastic! My only issue is my icing seems a tad runny. Is this the norm? Would it help if I put them in the fridge?
Cyd says:

Just add a little more powdered sugar until you get the right consistency. Be sure your butter or margarine is not melted, just softened to room temp.
Tally says:

Hey cyd I was wondering what is your mothers chocolate frosting recipe?
Cyd says:

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.
Marissa says:

Or can you double the recipe for 13x9?
Cyd says:

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. https://www.sixsistersstuff.com/2012/11/fudgy-brownies-recipe.html 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!)
Chrissie Matthews says:

I made these today and they are DELICIOUS! Super easy recipe. 5 stars!
Lex says:

I only have 11x17 baking sheets. Will this recipe work as is?
Cyd says:

You should be fine, just be sure the brownies are done.
Terrie says:

Is the butter room temp.....or is it melted?
Cyd says:

The butter is at room temperature.
Lisa says:

Hello - do you use salted or unsalted butter?
Cyd says:

We have used both, but usually buy salted butter.
Linda says:

What size cookie sheet is best to use? I have several sizes.
Cyd says:

Approximately 17 1/2 x 12 1/2 or 18 x 13 inches.
Karen says:

I made them in a 13 X 9 panand they took my oven about 30 minutes to bake. They turned out great!
Kat says:

My brownies came out very dry and crumbly. Marshmallows do help hold them together but they're somewhat hard to serve. Not sure what I did wrong. (I think my cookie sheet may have been bigger than what was listed but didn't measure, its just what I had).
Cyd says:

Hi Kat. We are sorry that they didn't turn out. We have never had a problem with them. The bottom is very moist and far from dry and crumbly. We used a half sheet jelly roll pan that is approximately 16 x 11 x 1 inches.
Saadia says:

Oops! haha. I just went back and re-read this page. I found the Chocolate Frosting Recipe. I am so excited to make these tomorrow. Thanks! :)
Cyd says:

No problem! We hope they turned out great for you!! Happy Thanksgiving!
bekki says:

No raising agent?
Cyd says:

No raising agent. These brownies are not really thick. They are made in a big cookie sheet sized pan. If you want good thick brownies you will love our Fudgy Brownies We often make the fudgy brownies and then follow the directions for the marshmallows and frosting from Mom's Marshmallow brownies.
Koleen says:

In the video you mention buttermilk in the frosting recipe. But there is no buttermilk listed in the recipe. Do you use buttermilk in the frosting recipe?
Cyd says:

We do not use buttermilk in this recipe. Sorry, I listened to the video and they did say buttermilk in the frosting. I'm the mom and we have never used buttermilk in the frosting. Ha Ha!! Thanks for catching that.
Jane Waller says:

I made these wonderful brownies. I do have questions. I used the 18x13x1 inch pan. The brownies were so thin but still fabulous. I noticed in one place you say use half sheet. Is that something I could buy? In another place you say 15 inch . I am confused as to what size sheet to use. Also, you say buttermilk to use for the icing and in the ingredient list, you say milk. Which should be used? I will be making these for the rest of my life so I need to have everything just right.
Cyd says:

Hi Jane. I am mom and I can help you. A half sheet is basically our cookie sheet size. It measures 18 x 13 along the top edge. In the bottom of the pan it's closer to 17 x 12. So you are using the right size pan. I'm not sure why the girls said buttermilk in the frosting. I don't use buttermilk in our chocolate buttercream frosting. Just regular milk. I like to mix the brownies with a hand mixer. I have also found the Kraft mini marshmallows work the best. I've tried store brand and sometimes they flatten really weird. When buying the Kraft mini mallows, try to find a package that has air in it so the marshmallows wiggle around a little. You want them to puff up nicely. I usually stick the brownies back in the oven with the marshmallows for 3 minutes. I hope all of these tips help you. These marshmallow brownies aren't really thick in the cake part. But after you have the cake layer, marshmallow layer, and then the frosting layer - they are a nice thickness. If I want a thicker brownie, I make our Fudgy Brownies and then add marshmallow layer (for 3 minutes back in the oven) and frost when cooled. They are very thick and chewy but are made in a 9 x 13 inch pan. So you wont' get as many, but they are a thicker brownie. Let me know if you have more questions.
Jane Waller says:

Thank you! These are the best brownies I have ever had. I make them a lot now. Thanks for clearing up a few things. I love Six Sisters recipes.
Christie says:

My mom has been making this for years but we call it Mississippi Mud. Slight variation to this is we use Marshmallow Cream and spread it on when the bottom “brownie/cake” part is hot. Spreads awesome! My families all time favorite stuff.
Cyd says:

So fun! We love hearing about your favorite family recipes that have been in your family for years! So many memories! Have a great week.
Natasha J. Forrester Campbell says:

If I make half a recipe, any idea what size pan I should bake it in? Especially during COVID-19, we don't actually want a half sheet pan of brownies around the house! ;)
Kim says:

The recipe calls for butter but the instructions say margarine. Which should I use?
Momma Cyd says:

It's butter. If you go further down in the post to the recipe card, you'll see butter.
Vicky Jensen says:

I was so excited to try these and I was so disappointed. I thought they would turn out super gooey like a brownie but it's actually more dry like a cake. :(
Momma Cyd says:

Sorry they weren't the texture you were hoping for. You can cook them a few minutes less for a chewier brownie. We have a lot of brownie recipes. Some are thicker and chewier than others. Here are a few of our favorites. https://www.sixsistersstuff.com/recipe/fudgy-brownies-recipe/ https://www.sixsistersstuff.com/recipe/chocolate-raspberry-brownies-recipe/ https://www.sixsistersstuff.com/recipe/reeses-brownies/
Karen Lewis says:

Fabulous and fun brownies! No one can turn them down! Took them on a beach trip. Yum!
Francee Underwood says:

I have made these brownies twice! They are oh so fabulous!
Jamie W says:

This is my go-to recipe for brownies now. I always make them for family parties and my family expects that I bring them. I have to be sure not to overcook them. And not overcook the marshmallows. But I think that I have made them enough that I have mastered them! And the frosting is the best.
Momma Cyd says:

Jamie, you made our day! So glad to hear that the family loves the brownies!!
Beth says:

The amount of obsessed I am with these is ridiculous. I think I’ve made them 10 times this year. We LOVE them and they taste even better the next day! I 1.5 times the frosting recipe because I love the gooeyness!
Momma Cyd says:

You are one of us! We love the frosting!