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
- Buckeye Brownies
- Hershey’s Cream Cheese Brownies
- Loaded Blondie Brownies
- Chocolate Thin Mint Brownies
Mom’s Famous Chocolate Marshmallow Brownies
Ingredients
Brownie
- 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
Frosting
- ½ cup butter, softened
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 4 Tablespoons cocoa powder
- 3 cups powdered sugar
Instructions
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.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
oh my goodness. these look divine. yum!
They look yummy! Thanks for sharing, I’m so going to try this recipe.
Wow these look amazing!
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
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!
These look so good. Brownies are one of my ultimate comfort foods. 🙂
Making these right now. That batter was divine even before baking! yes I took the risk:)
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
These brownies sound (and look!) amazing!!!!!
They look like heaven!I’ll really have to try them.
These were SO GOOD! Probably the best brownie I have ever had.
(I used butter instead of margarine)
I?m ecstatic I discovered your website and blogs.
cookingrecipetips
Is it made with self rising flour or all Purpose?
Hi!
We use all purpose flour. Hope you like them! 🙂
Ok…wow! now I may be making these for dessert tonight instead. maybe both? we’ll see. 🙂
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
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.
In the oven now. I love the ingredients are basic ingredients that I normally have on hand. No trip to the store. Looking yummy!
These were delicious!
My kids gobbled them up and asked that I make them again, thanks for the great recipe!!!
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
I just made these and oh my god they are amazing! Will definitely make them again!
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 you bake the brownies, 350 degrees Celsius or Fahrenheit??
BTW love you ?
Fahrenheit.
This may be a dumb question but you store them in the fridge or just leave them out?
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! 🙂
Can you freeze these?
Hi Debbie. These will freeze fine in an airtight container.
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!
Step 3 is missing? Making these now. Not sure if all steps are here.
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.
Do you buy unsweetened cocoa or sweetened?
We use Hershey’s unsweetened cocoa.
I only have a 13 x 9 pan. Would that work ok?
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
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
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?
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.
Hey cyd I was wondering what is your mothers chocolate frosting recipe?
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.
Or can you double the recipe for 13×9?
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!)
I made these today and they are DELICIOUS! Super easy recipe. 5 stars!
I only have 11×17 baking sheets. Will this recipe work as is?
You should be fine, just be sure the brownies are done.
Is the butter room temp…..or is it melted?
The butter is at room temperature.
Hello – do you use salted or unsalted butter?
We have used both, but usually buy salted butter.
What size cookie sheet is best to use? I have several sizes.
Approximately 17 1/2 x 12 1/2 or 18 x 13 inches.
I made them in a 13 X 9 panand they took my oven about 30 minutes to bake. They turned out great!
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).
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.
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! 🙂
No problem! We hope they turned out great for you!! Happy Thanksgiving!
No raising agent?
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.
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?
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.
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.
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.
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.
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.
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.
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! 😉
The recipe calls for butter but the instructions say
margarine. Which should I use?
It’s butter. If you go further down in the post to the recipe card, you’ll see butter.
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. 🙁
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/
Fabulous and fun brownies! No one can turn them down! Took them on a beach trip. Yum!
I have made these brownies twice! They are oh so fabulous!
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.
Jamie, you made our day! So glad to hear that the family loves the brownies!!
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!
You are one of us! We love the frosting!
The video shows up putting them in a smaller sheet pan to bake, but then you bring out some already cooked in one of the large sheet pans. Which do you use?
These are the bomb! The best brownies I have ever had!
In step four we give you the exact dimensions: Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch. Hope this helps!
My husband and I LOVE this cake, and as soon as we finish the delicious results of your famous recipe, I bake another! Incredibly yummy!
These are fantastic! I’ve been so excited to give them a try since the moment I saw the recipe last week. Finally cooled off enough here in Michigan to try them today and 3 teens, 2 college kids, and Mama have already had WAY MORE than our share!! I must admit to some accidental detours in the recipe: 1) did not read carefully and failed to notice the batter called for 2 sticks of butter, I only used 1. No one would ever know that the recipe is off, still delicious! But I am looking forward to trying again and using the full cup of butter. I bet they would be even more delicious. 2) Thought I had mini
Marshmallows, but when I grabbed the bag from the pantry they were full sized. I cut them into thirds with kitchen shears and proceeded! Probably don’t look as attractive as the minis would look but the flavor and texture are perfect. All said and done, even with my mistakes, this is a keeper! Very good and the recipe makes a lot. I found the brownies so rich that after cutting into 35 servings I ended up cutting them all in half. Thanks for posting this, I love your site!
Can I use marshmallows cream rather than miniature marshmallows?
We haven’t tried using marshmallow cream but I don’t see why that wouldn’t work!