Classic Marshmallow Brookies

Here’s my favorite recipe for marshmallow brookies – a perfect mix of fudgy brownies and chewy cookies topped with gooey melted marshmallows. They’re the best of three desserts combined into one simple treat.

These brookies have become my go-to dessert for bake sales and potlucks. I always make a double batch because they disappear so quickly, and everyone asks for the recipe. Because let’s be honest – who can resist chocolate and marshmallows together?

What Kind of Marshmallows Should I Use?

Regular mini marshmallows from the baking aisle are your best bet for this recipe – they’re the perfect size and melt just right. While you might be tempted to use large marshmallows cut into pieces, they can be sticky and harder to work with. Fresh marshmallows work better than older ones, as they’ll melt more evenly and create those perfect gooey pockets in your brookies. If you’re shopping, look for a package that feels soft and squishy – if the marshmallows feel hard or stiff, they might be past their prime and won’t melt as nicely.

Options for Substitutions

This brookie recipe can handle some swaps, though certain ingredients are key to getting that perfect cookie-brownie combo:

• Butter: While unsalted butter is best, you can use salted butter – just reduce the added salt by 1/4 teaspoon per stick. Plant-based butter can work too, but stick to brands meant for baking.
• Chocolate chips: Any chocolate works here! Try dark, milk, or white chocolate chips, or chop up your favorite chocolate bar. You can even mix different types for more flavor variety.
• Marshmallows: Regular or mini marshmallows both work fine. If you’re out of marshmallows, try using marshmallow fluff – drop spoonfuls on top before baking. Just know the texture will be a bit different.
• Cocoa powder: Natural or Dutch-process cocoa both work in this recipe. Just don’t skip it – it’s essential for the brownie layer!
• All-purpose flour: For a gluten-free version, use a 1-to-1 gluten-free flour blend. Regular cake flour works too, but your brookies might be slightly more tender.
• Vanilla essence: Vanilla extract, paste, or powder all work here. If you’re out, you can skip it, though you’ll miss some flavor depth.

Watch Out for These Mistakes While Baking

The biggest challenge when making brookies is getting both layers to bake evenly – make sure your cookie layer isn’t too thick, or it won’t cook through while the brownie layer becomes overdone. Another common mistake is adding the marshmallows too early in the baking process, which can cause them to completely dissolve and disappear – instead, add them during the last 5-7 minutes of baking for that perfect gooey texture. To prevent your brookies from becoming too dense, avoid overmixing both the cookie and brownie batters; mix just until the ingredients are combined, as overmixing will develop too much gluten and result in tough brookies. For the best texture, let these treats cool completely before cutting – about 1-2 hours at room temperature – and use a sharp knife coated with non-stick spray to prevent the marshmallows from sticking while cutting.

What to Serve With Brookies?

These chocolate-loaded brookies (that amazing cookie-brownie combo!) are perfect with a cold glass of milk – it’s a classic pairing that never gets old. For a cozy evening treat, serve them slightly warm with a scoop of vanilla ice cream on top, letting it melt just a bit into all those gooey marshmallow pockets. If you’re hosting a dessert party, set up a simple sundae bar with different ice cream flavors, some warm caramel sauce, and whipped cream so everyone can customize their brookie experience. Coffee or hot chocolate also make great companions to these sweet treats, especially when the brookies are fresh from the oven.

Storage Instructions

Keep Fresh: These marshmallow brookies stay soft and chewy when kept in an airtight container at room temperature for up to 4 days. I like to place a piece of bread in the container – it helps keep the brookies nice and soft! Just make sure they’re completely cool before storing to maintain that perfect texture.

Freeze: Want to save some for later? These brookies freeze really well! Place them in a freezer-safe container with wax paper between layers and they’ll keep for up to 3 months. It’s like having a secret stash of happiness in your freezer – perfect for those sudden sweet cravings!

Enjoy Later: When you’re ready to dig into your frozen brookies, just let them thaw at room temperature for about an hour. For that fresh-baked taste, pop them in the microwave for 10-15 seconds – the marshmallows get all gooey again, and the chocolate gets slightly melty. So good!

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 210-240 g
• Carbohydrates: 460-500 g

Ingredients

• 6 tablespoons softened unsalted butter (85 grams)
• 1/2 cup packed brown sugar (107 grams)
• 1/2 cup white sugar (99 grams)
• 1 large egg
• 1 teaspoon vanilla essence
• 1 1/2 cups all-purpose flour (180 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup chocolate pieces or chips (127 grams)
• 12 tablespoons melted, cooled unsalted butter (170 grams)
• 1 1/4 cups packed brown sugar (266 grams)
• 2 large eggs
• 2 teaspoons vanilla essence
• 3/4 cup all-purpose flour (90 grams)
• 1/2 cup cocoa powder (42 grams)
• 1 teaspoon salt
• 3/4 cup chocolate pieces or chips (127 grams)
• 2 cups small marshmallows

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350 degrees Fahrenheit (F).

Prepare an 8×8 inch baking pan by spraying it with non-stick spray.

Line the pan with parchment paper, ensuring you leave an overhang on the sides to facilitate the easy removal of the baked brookies later.

Step 2: Make the Cookie Dough

In a large bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add the eggs one at a time, making sure to mix thoroughly after each addition.

Add the vanilla extract and mix until combined.

In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.

Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the chocolate pieces.

Break sections of cookie dough into chunks about 1/2 to 1 inch in size and place them at the bottom of the prepared pan.

Continue until most of the pan is covered, leaving only small gaps.

Allow this dough to chill in the fridge while you prepare the brownie batter.

Step 3: Make the Brownie Batter

Using a medium bowl and a hand mixer, combine the melted butter and brown sugar, mixing until fully combined.

Add the eggs and vanilla and beat until the mixture is fully combined and becomes light in color.

In a small bowl, whisk together the flour, cocoa powder, and salt to remove any lumps.

Add this dry mixture to the wet ingredients and mix until just combined.

Fold in the chocolate into the brownie batter.

Step 4: Assemble and Bake the Brookies

Pour the prepared brownie batter evenly over the chilled cookie dough in the pan.

Sprinkle mini marshmallows over the top to cover most of the brownie batter.

Bake in the preheated oven for 35-40 minutes.

The brookies are done when a toothpick inserted into the center emerges with only a few moist crumbs attached.

Step 5: Cooling and Serving

Allow the brookies to cool completely in the pan to ensure easier cutting.

Once cooled, use the parchment paper overhang to lift the brookies out of the pan.

Cut into 16 squares and serve as a scrumptious treat.

Enjoy!