Toasted Marshmallow Brownies are a layer of baked brownies that are topped with homemade marshmallow that is toasted to a golden brown. Try my Rocky Road Brownies for another chocolatey marshmallow treat.
Toasted Marshmallow Brownies
There is no need to build a campfire to enjoy these Toasted Marshmallow Brownies. It starts with the perfect pan of brownies. Then, the brownies are topped with a thick layer of ooey-gooey homemade marshmallow. Finally, the top is broiled or torched to a golden brown.
Toasted Marshmallow Brownies Ingredients
There are two parts to this recipe–the brownies and the homemade marshmallow layer.
Brownies: Make sure the eggs are at room temperature. And, for the butter, melt it and then let it cool a bit before pouring it into the brownie batter. For cocoa powder, I used Dutch-processed cocoa powder.
Gelatin is a must in the marshmallow topping recipe. It keeps the marshmallow stable.
Corn Syrup – Yes, it is important. However, if you prefer a recipe that doesn’t use corn syrup, try this homemade marshmallow recipe. It uses maple syrup.
How to Make Brownies
The brownies have to be made first in this dessert; they need to be baked and allowed to cool slightly before adding the marshmallow topping. Brownies are not hard to make; you mix the dry stuff with the wet stuff and bake. First, sift together the sugar, cocoa powder, flour, salt, and baking powder.
Next, in a medium bowl, beat the eggs and vanilla together. Once combined, add in the dry ingredients. Pour in the melted butter and mix it until the butter is fully incorporated. Pour the batter into an 8-inch square baking dish and spread it out evenly in the pan. Bake these for 24-26 minutes. Set the brownies aside to cool as you make the marshmallow topping.
How to Make Marshmallow Topping
The homemade marshmallow topping that is piled high on top of the brownies sets this dessert above the rest! And no, there aren’t any shortcuts to the marshmallow topping. Marshmallow fluff does not work in this recipe.
To get started, get out your stand mixer with the whisk attachment. Add the gelatin to the bowl of the stand mixer and pour in a half cup of ice-cold water. Yes, it has to be ice-cold water to get the gelatin soaked and ready to dissolve in the hot syrup mixture.
As the gelatin is sitting in the cold water, combine the other half of the cold water, granulated sugar, corn syrup, and salt in a small saucepan. Heat over medium-high heat, covered, for 3-4 minutes. Next, uncover the saucepan and fit it with a candy thermometer.
Cook the sugar mixture for another 7-8 minutes, or until the thermometer reads 240°F. (If you don’t have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing it from the heat.) Immediately remove from heat to pour into the gelatin mixture.
Before pouring, set the mixer with the whisk attachment on low. Carefully pour in the sugar mixture. Once it has all been added, increase the speed to high and whisk for 10-15 minutes. Add the vanilla in the last minute of mixing.
How to Make Toasted Marshmallow Brownies
Once the brownies have slightly cooled and the marshmallow ready to go, it’s time to assemble the brownies. Pour the marshmallow mixture on top of the brownies and evenly spread it out. It is helpful if your tools are sprayed with nonstick spray so they don’t stick to the marshmallow mixture.
Let the brownies sit out at room temperature for at least four hours, up to overnight, for the marshmallow topping to set. After it has set, it’s time to toast them!
To toast the top of the marshmallow layer, you can do one of two things. You could broil it in the oven or use a kitchen blowtorch (if you know what you are doing). When broiling the top of the marshmallow layer, it only takes 5-10 seconds for the marshmallow to brown.
For more control when toasting the brownies, a kitchen blowtorch (affiliate link) comes in handy. This method allows you to reach a golden brown color, where broiling it browns the top a little darker, almost like a burnt s’more.
Let the brownies come back to room temperature before cutting and serving. You may want to add an optional chocolate syrup topping for even more chocolate flavor. Store the marshmallow brownies in a sealed container for 3-4 days in a cool, dry place.
Looking for More Brownie Desserts?
Ultimate Chocolate Milkshake with Brownie
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) Dutch-processed cocoa powder, sifted
- ½ cup (64g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (1 stick or 113g) butter, melted, then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 packages (.25 ounces each) gelatin, unflavored
- 1 cup ice-cold water, divided
- 1½ cups (300g) granulated sugar
- 1 cup (341g) light corn syrup
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Preheat oven to 350°F and spray an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, sift together sugar, cocoa powder, flour, salt, and baking powder.
In a medium bowl, add eggs and vanilla. Beat with a hand mixer until combined.
Slowly add dry mixture to the eggs and vanilla.
Pour the melted butter into the brownie mixture and mix until just incorporated. Spread batter in the prepared baking dish and bake 24-26 minutes, or until an inserted toothpick still comes out slightly wet.
Set aside to cool while you prepare the marshmallow topping.
In the bowl of a stand mixer with a whisk attachment, add the gelatin. Pour ½ cup of the cold water over the gelatin and let it sit a few minutes.
Meanwhile, in a small saucepan over medium-high heat, pour in the remaining cold water, sugar, corn syrup, and salt. Cover and cook for 3-4 minutes, or until the sugar begins to dissolve.
After 4 minutes, uncover the saucepan and fit with a candy thermometer. Continue to cook until the thermometer reads 240°F (7-8 minutes). Remove from heat. (If you don’t have a candy thermometer, bring the mixture to a rolling boil and let it boil for one minute before removing from heat.)
With the mixer on low speed, carefully pour the sugar mixture into the gelatin mixture. After all the sugar mixture has been added, increase the speed to high. Continue to whisk on high for 10-15 minutes, or until the mixture is very thick. At the last minute, add the vanilla. (For a stiffer marshmallow, whisk the full 15 minutes.)
When ready, pour the marshmallow mixture on top of the slightly cooled brownies, spreading it out evenly. Make sure your tools are sprayed with non-stick spray as well!
Let the brownies sit out for at least 4 hours, up to overnight.
When ready, preheat your oven to broil.
Place the brownies under the broiler (on the top rack) for 5-10 seconds, or until they are nicely toasted. This happens quickly so don't walk away! You can also use a blowtorch if you have one (and know what you are doing!).
Allow the brownies to come back to room temperature and then top with chocolate syrup (optional).
The marshmallow brownies keep well in a closed container in a cool dry space for 3 -4 days.