Brownie Marshmallow Bars

When the aroma of freshly baked brownies wafts through the kitchen, it’s hard to resist. Our Brownie Marshmallow Bars bring together a decadent, fudgy brownie base topped with a creamy, gooey marshmallow layer, creating an irresistible treat. This recipe takes about an hour from start to finish and is a guaranteed crowd-pleaser due to its rich flavors and delightful textures.

These delightful bars are perfect for gatherings, bake sales, or a cozy night in. You can store any leftovers in an airtight container for up to a week, so you can savor them long after they’re made.

Why You’ll Love This Recipe

• The combination of a crunchy graham cracker crust and fudgy brownie creates an incredible texture contrast.
• A luscious marshmallow topping gives a decadent finish to each bite.
• Quick to prepare and bake, these bars come together in about an hour.
• They’re perfect for sharing or indulging in alone on a quiet evening.

What You’ll Need

Gather your ingredients and get ready to make these delicious bars.

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

For the Brownies

• 1 cup sugar
• 1 cup brown sugar
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

For the Marshmallow Topping

• 2 cups mini marshmallows
• 1 cup heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)

Note: You can use margarine instead of unsalted butter if needed.

Substitutions & Swaps

• Use coconut oil for a dairy-free option.
• Substitute dark chocolate chips for a richer taste.
• Swap mini marshmallows with large ones if necessary but cut them down.
• Use a gluten-free flour blend for a gluten-free version.

How to Make It

Start creating your delicious Brownie Marshmallow Bars with these easy steps.

Preheat

1. Preheat the oven. Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan.

Mix and Press

2. Mix graham cracker crumbs. In a bowl, mix graham cracker crumbs and melted butter until well combined. Press into the bottom of the prepared baking pan.

Whisk the Brownie Batter

3. Whisk sugars and dry ingredients. In a large bowl, whisk together sugar, brown sugar, flour, cocoa powder, eggs, vanilla extract, and salt until smooth. Fold in chocolate chips.

Pour Batter

4. Pour brownie batter. Pour the brownie batter over the graham cracker crust and spread evenly.

Bake

5. Bake brownies. Bake for 25-30 minutes or until a toothpick comes out mostly clean.

Heat Cream

6. Heat heavy cream. While brownies are baking, prepare the marshmallow topping: In a saucepan, heat heavy cream and the seeds from the vanilla bean over medium heat until simmering.

Add Marshmallows

7. Add mini marshmallows. Remove from heat, add mini marshmallows, and stir until completely melted and smooth.

Top Brownies

8. Top with marshmallow mixture. Once brownies are done, remove from the oven and pour marshmallow mixture over the top, spreading it evenly.

Cool

9. Let cool and cut. Let cool before cutting into bars and serving.

How to Store It

Fridge: Store in an airtight container for up to a week.
Freezer: Yes, freeze for longer storage.
Reheat: Microwave for 10-15 seconds until warm.

Tips for Best Results

• Ensure your butter is fully melted for a better crust.
• Use fresh marshmallows for a soft topping.
• Let brownies cool completely for easier cutting.
• Don’t overmix the brownie batter for a fudgy texture.

Serving Suggestions

• Pair with vanilla ice cream for a delightful dessert.
• Serve alongside a warm cup of coffee for a cozy snack.
• Bring to picnics or potlucks for a sweet treat everyone will enjoy.