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
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 Cut Into Pieces

Toasted Marshmallow Brownies Ingredients

There are two parts to this recipe–the brownies and the homemade marshmallow layer.

BrowniesMake 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.

Toasted Marshmallow Brownies on Plates

Tip for Cutting Marshmallow Brownies

Carefully! Kidding. Just use a sharp knife dusted with confectioners sugar. It glides through easily!

Toasting the Marshmallows on Marshmallow Brownies

How to Store Marshmallow Brownies

I prefer to leave these at room temperature. If you don’t plan on finishing them within a couple of days of making them, you can refrigerate them. They will last about 5 days in the refrigerator in an airtight container. However, we much preferred letting them come to room temperature before eating.

Hand Holding Toasted Marshmallow Brownie

More Brownie Recipes

5 from 2 votes

Toasted Marshmallow Brownies

Prep Time 1 hour
Resting Time 4 hours
Total Time 5 hours
Toasted Marshmallow Brownies are a layer of baked brownies that are topped with homemade marshmallow that is toasted to a golden brown.



  • 1 cup (200 g) granulated sugar
  • cup (40 g) Dutch-processed cocoa powder, sifted
  • ½ cup (64 g) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • ½ cup (1 stick / 113g) unsalted butter, melted, then cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Marshmallow Topping

  • 3 packages (0.25 ounces each) gelatin, unflavored
  • 1 cup ice-cold water, divided
  • cups (300 g) granulated sugar
  • 1 cup (341 g) 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.

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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I just made these for birthday celebration – they were a hit! What’s not to love – graham cracker crust and yummy chocolate and toasted marshmallows. My experience: I, too, found them too gooey to slice even after 90 minutes of cooling. So I refrigerated them overnight, but then they were too firm to slice. I let them sit out for another hour and then – like Goldilocks – I found them “just right.”

  2. This is like smores to me but way better, plus I love how they look and i like making the brownies a lil bitter like 70% cocoa bitter to complement the mallows better. Thank you!

  3. Ever since I used a half bag of mini Marshmellows that I folded and then beat for a half hour with my kitchen-aid mixer before pouring the batter into a well oiled bunt pan! I just had fun as I just make up food a lot! I froze 1/2 for my son and I ate a couple slices but each piece was so tall that it wouldn’t fit in my mouth so I just knocked it over and ate it from the bottom up. I always use applesauce in lieu of the oil in my cakes. I drizzled lemon drip I mixed up!
    I call it my Vanilla-Lemon cake! The fluffy marshmallows were better than adding vanilla extract or real vanilla!
    Ever since I made this cake for my 29 year old daughter who died 8-6-20, for her first Birthday in Heaven-as her 30th Birthday was 12/30/20! Lindsey Blake never liked Chocolate and I was trying to cheer myself up and ventured out on a limb. I can see me buying a torch and all kinds of goodies!
    I am 66 and I live by myself and need a hobby! My friends deserve me🦋🎂🦋

  4. I sincerely love all your recipes and you’re generous in giving ideas. I’m always excited to check if you have a new recipe everyday. I also admire how you handle all those negative comments. You’re a good person.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.