I think we can all agree fudgy brownies are amazing…but have you tried chocolate brownies with a layer of homemade marshmallow fluff on top? Unbeatable!!!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Most brownie recipes call for marshmallow swirls in the batter, but this recipe has a nice layer of marshmallow fluff on top. I LOVE these marshmallow brownies because they're not made without any CORN SYRUP.
I know what you're all thinking -- I don't know how to make marshmallow fluff! Guess what? It's easy! Your electric mixer or stand mixer does most of the work. In under 20 minutes, you can have homemade marshmallow fluff perfect for topping brownies.
If you're looking for more chocolate recipes, try my chocolate-dipped peaches and my brownie ice cream sandwiches.
Jump to:
- What are Marshmallow Fluff Brownies?
- No Corn Syrup Marshmallow Fluff
- What Makes These Marshmallow Brownies So Good?
- Ingredients for Marshmallow Fluff Brownies
- How to Make Brownies with Marshmallow Fluff
- Equipment I Use + Love
- Substitutions
- Variations
- How to Store Marshmallow Fluff Brownies
- Frequently Asked Questions
- Top tip
- Marshmallow Fluff Brownies (gluten-free)
What are Marshmallow Fluff Brownies?
Omg, brownies with marshmallow fluff are amazing! They're made by topping my classic brownie recipe with a thick layer of homemade marshmallow fluff. Then, after letting the brownies sit overnight in the fridge, the brownies are ready to serve!
No Corn Syrup Marshmallow Fluff
This marshmallow fluff tastes like the stuff you can buy at the store but doesn't contain corn syrup. It's a snap to make, and tastes so delicious!
What Makes These Marshmallow Brownies So Good?
These marshmallow brownies are so good because it's the perfect mix of gooey, chocolate, and sweet. I especially love that the marshmallow fluff doesn't contain any corn syrup.
Ingredients for Marshmallow Fluff Brownies
- Unsalted Butter: melted and cooled. Always unsalted!!
- Gluten-Free Flour: I use King Arthur's Gluten-Free Flour for this brownie recipe.
- Granulated Sugar: Any granulated sugar works here.
- Unsweetened Cocoa Powder: I use Ghiradelli or Valrhona.
- Salt: I always use Redmond's Real Salt.
- Eggs: organic or regular will work here. Two eggs plus one egg yolk for extra fat.
- Gelatin: I use Knox gelatin.
- Water: for the marshmallow fluff.
- Maple Syrup: makes the marshmallow fluff extra delicious.
- Vanilla extract: gives the marshmallow fluff an extra "oomph".
How to Make Brownies with Marshmallow Fluff
Brownies
Preheat the oven to 325 degrees and line an 8x8 brownie pan with parchment paper. Set aside.
Combine the melted butter, unsweetened cocoa powder, and granulated sugar together. Whisk until combined. The mixture may become grainy and tough to hand stir. You can also use an electric mixer that will make it easier.
Add the eggs and extra egg yolk. Whisk until the egg is completely combined.
Add gluten-free flour and fine sea salt. Use a spatula to fold the flour and salt in completely.
Pour the brownie batter into the prepared brownie pan and use your fingers to spread it evenly.
Top with the plain tahini. You may use a toothpick or knife to swirl the tahini around or leave it as a single layer on top.
Bake in the oven for 25 minutes.
Marshmallow Fluff
Prepare a stand mixer with the whisk attachment or prepare a handheld electric mixer.
Add gelatin and ¼ cup water to a large mixing bowl. Set aside.
Combine granulated sugar, maple syrup, ¾ cup water, and vanilla extract in a large saucepan. Stir to combine. Heat on medium heat and bring to a roaring boil. Let boil for 5 minutes.
Pour the saucepan liquid into the bowl with the gelatin. Beat on high using the electric or standing mixer for 10-12 minutes. The mixer should be white and creamy.
Store in an airtight container at room temperature for up to seven days.
Assembly
Spoon the marshmallow fluff evenly on top of the cooled brownies. Do not remove the brownies from the pan or cut them before this step.
Cover the pan with plastic wrap and let sit in the fridge overnight. This allows the marshmallow fluff to set.
The next day, remove the brownies from the pan and use a sharp knife to cut brownie squares.
Hint: Use a silicone spatula like this one to spread the marshmallow fluff.
Equipment I Use + Love
- Precut parchment paper - a must-have for any home cook or home baker.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Spatula - I love this spatula because it's very sturdy.
- Electric Mixer - this one is such a pretty blue color!
- Sharp Knife - necessary for slicing the sandwiches. I love this colorful set!
- 8x8 baking dish - this is the square baking dish I use.
Substitutions
- Marshmallow fluff - you may use store-bought marshmallow fluff instead of homemade marshmallow fluff.
See these tahini brownie ice cream sandwiches on my blog!
Variations
- Nutty - add ½ cup of chopped nuts (almonds, pecans, walnuts) to brownie batter before baking.
How to Store Marshmallow Fluff Brownies
Cover the brownies in plastic wrap and store them at room temperature for up to seven days. To freeze the brownies, wrap each square in plastic wrap and place it into a freezer-safe bag. Freeze for up to six months.
Frequently Asked Questions
This recipe just calls for cocoa powder. I don't use any chocolate pieces or chips in this recipe, but you can add them to the brownie batter as an extra treat.
Sometimes it depends on what pan you used to make your brownies. If you used a dark metal pan, the edges might burn and crisp up quicker than the middle sets. I always use a light-colored metal pan when making brownies.
You can store brownies in an airtight container. Cover the brownies in plastic wrap and store them at room temperature for up to seven days.
Yes, except if you are using mini marshmallows then make sure to bake them with the brownie batter.
You sure can make marshmallow swirl brownies with this recipe. Swirl the homemade marshmallow cream into the batter before baking. If you'd rather have a marshmallow layer, top the brownies with marshmallow fluff after they're done baking.
Top tip
Cover the pan of brownies and marshmallow fluff with plastic wrap and let sit in the fridge overnight. This allows the marshmallow fluff to set.
Marshmallow Fluff Brownies (gluten-free)
Ingredients
Brownies
- 11 tablespoons unsalted butter melted
- 1 ½ cup granulated sugar
- 1 cup unsweetened cocoa powder
- 2 eggs plus 1 egg yolk
- ¼ teaspoon fine salt
- ½ cup gluten-free flour
Marshmallow Fluff
- 1 tablespoon gelatin
- ⅓ cup water
- 1 cup granulated sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¾ cup water
Instructions
Brownies
- Preheat the oven to 325 degrees and line an 8x8 brownie pan with parchment paper. Set aside.
- Combine the melted butter, unsweetened cocoa powder, and granulated sugar together. Whisk until combined. The mixture may become grainy and tough to hand stir. You can also use an electric mixer that will make it easier.
- Add the eggs and extra egg yolk. Whisk until the egg is completely combined.
- Add gluten-free flour and fine sea salt. Use a spatula to fold the flour and salt in completely.
- Pour the brownie batter into the prepared brownie pan and use your fingers to spread it evenly.
- Top with the plain tahini. You may use a toothpick or knife to swirl the tahini around or leave it as a single layer on top.
- Bake in the oven for 25 minutes.
Marshmallow Fluff
- Prepare a stand mixer with the whisk attachment or prepare a handheld electric mixer.
- Add gelatin and ¼ cup water to a large mixing bowl. Set aside.
- Combine granulated sugar, maple syrup, ¾ cup water, and vanilla extract in a large saucepan. Stir to combine. Heat on medium heat and bring to a roaring boil. Let boil for 5 minutes.
- Pour the saucepan liquid into the bowl with the gelatin. Beat on high using the electric or standing mixer for 10-12 minutes. The mixer should be white and creamy.
- Store in an airtight container at room temperature for up to seven days.
Assembly
- Spoon the marshmallow fluff evenly on top of the cooled brownies. Do not remove the brownies from the pan or cut them before this step.
- Cover the pan with plastic wrap and let sit in the fridge overnight. This allows the marshmallow fluff to set.
- The next day, remove the brownies from the pan and use a sharp knife to cut brownie squares.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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