Grandma Joan's Marshmallow Brownies

February 17, 2017
2 Ratings
Photo by James Ransom
  • Makes 5 dozen tiny pieces
Author Notes

My grandma cuts these in two-bite-size pieces (they're very rich and sweet!) and serves them in mini muffin papers. —Sarah Jampel

What You'll Need
  • For the brownies:
  • 4 squares (4 ounces) unsweetened baking chocolate
  • 2 sticks salted butter
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup sifted flour
  • 1 cup chopped walnuts or pecans (optional)
  • Marshmallows (enough to cover the pan)
  • For the frosting:
  • 2 squares (2 ounces) unsweetened baking chocolate
  • 1 stick salted butter
  • 3 cups confectioners' sugar
  • 1/4 cup milk
  • 12 marshmallows
  1. Grease a 9- by 13-inch baking pan and heat the oven to 350° F.
  2. In the top of a double boiler, melt the chocolate and the butter together. Let cool.
  3. Beat the eggs and the sugar well, then beat in the chocolate mixture and the vanilla extract. Add the sifted flour and nuts, if using, and stir until just combined. Pour into prepared pan and bake for 25 to 30 minutes (grandma says, "or more").
  4. Meanwhile, quarter enough marshmallows to cover the top of the pan.
  5. When the brownies are almost finished, make the frosting: Melt chocolate, marshmallows, and butter in the top of a double boiler. Add sugar and milk and beat until smooth (grandma says, "Beat until ready").
  6. Remove baked brownies from the oven and immediately cover with the quartered marshmallows—no need to be dainty. Pour frosting over top and smooth with a nonstick spatula. Allow to cool completely before slicing into small pieces (I like to stick them in the freezer for an hour or so, and I then store them there, in a plastic container, too.)

See what other Food52ers are saying.

  • Jen
  • Sarah Jampel
    Sarah Jampel
  • Sue McGrath
    Sue McGrath
  • Suzanne

9 Reviews

Sue M. March 7, 2019
You say you chill for an hour. Is that the whole sheet, pre-slicing, or the brownies, post-slicing? They look yummy!
Jen December 28, 2017
I'm making these for our NYE weekend away! Do the store okay at room temp? I'll be traveling and will put them in the cooler in the car but they won't say frozen for the whole trip.
Sarah J. December 28, 2017
The should be fine in a cooler!
Sarah J. December 28, 2017
Jen December 29, 2017
Thank you! I hope they make it until morning. ;)
I keep taking a taste with a spoon. So yummy!
Suzanne March 12, 2017
I just made these, but had to increase the baking time to 45 minutes. I will definitely make again, but will put the brownies back into the over under the broiler for a few minutes after I add the marshmallows next time. I think the 'mallows would be amazing with a little browning before adding the frosting.
jamiesmithva March 7, 2017
These look fantastic - any reason to quarter full-size marshmallows instead of using mini-marshmallows?
Sarah J. March 7, 2017
I don't see why not! But for the frosting, you'll want to increase the number of marshmallows you use—maybe triple or quadruple the amount, depending on how many mini-marshmallows make up 1 big guy?
jp March 15, 2017
My Southern mother made these all the time, calling them "glorified brownies". It was my job to quarter the marshmallows, which was sticky and tedious work for a youngster. When questioned, she insisted that the full-size marshmallows were essential because they melted better and created more of an "ooze" when topped with the hot frosting.