Gluten-Free Marshmallow Brownies combine three irresistible layers in every bite: a fudgy chocolate brownie base, a gooey marshmallow middle, and a simple chocolate glaze. This modern take on a nostalgic favorite is perfect for potlucks and dessert tables.
After asking followers about favorite brownie flavors, marshmallow-topped brownies rose to the top. These bars are inspired by Mississippi Mud Cake—rich chocolate, melty marshmallows, and a glossy chocolate topping—packed into an 8×8 pan.
Each bite delivers fudgy, chewy brownie texture, a soft marshmallow layer, and a smooth chocolate frosting. They have a vintage feel but are updated for a gluten-free pantry, and they disappear quickly at gatherings.
Below are the ingredients, helpful tips, step-by-step directions, and storage advice to make these easy gluten-free marshmallow brownies.
Gather Your Ingredients
You’ll need the following to make an 8×8 pan of gluten-free marshmallow brownies:
- Butter & neutral oil — a blend helps create a chewy brownie texture while keeping great flavor.
- Sugar — dissolving the sugar properly helps form a glossy brownie top.
- Chocolate chips — used twice: some melted with the fats and sugar, and some folded into the batter for pockets of chocolate.
- Eggs plus an extra yolk — the extra yolk improves chewiness and richness.
- Vanilla & salt — balance and deepen the chocolate flavor.
- Gluten-free measure-for-measure flour — weigh or scoop-and-level for consistent texture.
- Unsweetened natural cocoa powder — for chocolate depth and to balance fat-to-dry ratios (not Dutch-processed).
- A touch of baking powder — just enough to lighten the crumb so it pairs well with the marshmallows and glaze.
- Mini marshmallows — the ideal size for an even marshmallow layer.
- Simple chocolate frosting — a quick glaze of butter, milk, cocoa, powdered sugar, vanilla, and a pinch of salt finishes the bars.
Baking Tips To Help With This Recipe
A few technique pointers will make these brownies turn out perfectly:
- Separating eggs: plan to set aside the whites if you need an extra yolk.
- Measuring flour: weigh the gluten-free flour or scoop and level to avoid dry or cakey brownies.
- Marshmallow brands: most marshmallows are gluten-free, but check the packaging if you need to be certain.
How To Make Gluten-Free Marshmallow Brownies, Step By Step
You can find the full ingredient amounts and the recipe card below in the recipe section.
Start With The Brownie Base
- Preheat and prep. Preheat the oven to 325°F (163°C). Line an 8×8″ metal pan with parchment paper—metal bakes more evenly than glass for this recipe.
- Mix dry ingredients. In a medium bowl whisk together the gluten-free flour blend, unsweetened cocoa powder, salt, and baking powder.
- Melt fats, sugar, and chocolate. In a saucepan over low heat, combine the butter, oil, sugar, and 2/3 cup chocolate chips. Stir until the butter and chips melt; a slight graininess from the sugar is okay.
- Incorporate eggs. Remove from heat and whisk in the eggs and extra yolk one at a time until each is fully mixed in.
- Add vanilla. Stir in vanilla extract.
- Combine wet and dry. Add the dry mixture and stir until a few small pockets of powder remain.
- Fold in chips. Fold in the remaining 2/3 cup chocolate chips until evenly distributed, then spread the batter in the prepared pan.
- Bake. Bake 25–27 minutes, until the center no longer jiggles and the edges look set. Avoid overbaking so the brownies stay moist and chewy.
- Top with marshmallows. Right after removing the pan from the oven, spread the mini marshmallows into an even layer. Return the pan to the oven 2–3 minutes until the marshmallows begin to puff and soften. Let cool briefly before making the glaze.
Then, Work On The Frosting
- Melt butter, milk, and cocoa in a small saucepan, whisking until the butter is melted and the mixture thickens slightly.
- Finish the glaze. Remove from heat and whisk in vanilla, a pinch of salt, and the powdered sugar until smooth. Adjust consistency with 1/2 teaspoon milk at a time if too thick, or 1 tablespoon powdered sugar at a time if too thin.
- Glaze and chill. Pour the warm glaze over the marshmallows, spreading gently to cover. The marshmallows may show through—that’s normal. Cool completely before slicing; chilling in the refrigerator speeds this up and helps with cleaner slices.
- Slice and store. Cut into 9 large squares, 12 rectangles, or 16 small squares. Store covered in the refrigerator for 2–3 days or frozen up to 2 months.
FAQ + Tips And Tricks For The Best Gluten-Free Marshmallow Brownies
Are marshmallows gluten-free? Most commercially available marshmallows are gluten-free. Always check ingredient labels if you require strict gluten-free assurances.
Add texture with nuts: If you like crunch, fold in chopped pecans, walnuts, or almonds into the batter, or sprinkle them on top before glazing.
Tips for cutting: Because of the gooey marshmallow layer and thin glaze, these bars slice best after chilling or brief freezing. Use a long sharp knife, cut straight down without sawing, and wipe the blade between cuts for neat squares. Make sure the brownies are completely cooled before slicing to avoid tearing.
Dairy-free option: These brownies can likely be adapted using dairy-free butter, dairy-free chocolate chips, and plant milk, though results may vary. If you try a dairy-free version, note differences in texture and flavor.
More Gluten-Free Brownie Recipes To Try
Gluten-Free S’mores Brownies
Easy Gluten-Free M&M Brownies
Gluten-Free Brown Butter Brownies
Gluten-Free Cosmic Brownie Cookies
Gluten-Free Marshmallow Brownies
Ingredients
For The Marshmallow Brownies:
- ¼ cup butter (57 g / 4 Tablespoons)
- ¼ cup neutral oil (avocado, grapeseed, or canola)
- 1 cup sugar (200 g)
- ⅔ cup semi-sweet or dark chocolate chips (4 oz / 113 g)
- 2 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup gluten-free measure-for-measure flour, weighed or scooped and leveled (90 g)
- ¼ cup unsweetened natural cocoa powder (28 g)
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- ⅔ cup semi-sweet or dark chocolate chips (4 oz / 113 g)
- 5 oz mini marshmallows (141 g)
For The Chocolate Frosting:
- ¼ cup butter (57 g / 4 Tablespoons)
- 3 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder (natural)
- Tiny pinch salt (less than 1/8 teaspoon)
- 1 teaspoon vanilla extract
- 1 ¾ cup powdered sugar (210 g)
Instructions
Start With The Brownie Base:
- Preheat & prep: Preheat oven to 325°F. Line an 8×8″ metal pan with parchment paper.
- Combine dry ingredients: Whisk together gluten-free flour, cocoa powder, salt, and baking powder.
- Melt fats and chocolate: In a saucepan over low heat, melt the butter, oil, sugar, and 2/3 cup chocolate chips. Remove from heat when melted; a little sugar graininess is fine.
- Beat in eggs: Whisk in the eggs and extra yolk one at a time until fully incorporated.
- Add vanilla: Stir in vanilla extract.
- Stir in dry ingredients: Add the dry mix and stir until only a few small pockets of powder remain.
- Fold in chocolate chips: Fold in the remaining 2/3 cup chocolate chips, spread batter in the pan.
- Bake: Bake 25–27 minutes until center no longer jiggles and edges look set.
- Add marshmallows: Immediately top with mini marshmallows and return to oven 2–3 minutes until they puff slightly. Cool slightly before making glaze.
Then, Mix Up The Frosting:
- Melt butter, milk & cocoa: In a small saucepan, combine butter, milk, and cocoa powder and whisk until the butter melts and mixture thickens slightly.
- Finish the frosting: Remove from heat and whisk in vanilla, salt, and powdered sugar until smooth. Adjust with milk or powdered sugar to reach a thick glaze consistency.
- Pour glaze & cool: Pour the warm glaze over the marshmallow layer. Cool completely before slicing; refrigerate to speed chilling and to get clean slices.
- Slice & enjoy: Cut into the desired number of pieces and store covered in the fridge 2–3 days or freeze up to 2 months.
Notes
Tips for cutting: Chill or briefly freeze the brownies for the cleanest slices. Use a long sharp knife and wipe it between cuts. Always cool completely before slicing to avoid tearing.
Video
A video demonstrating this recipe may be available on the original recipe page.
Find the recipe: sweetsandthankyou.com/gluten-free-marshmallow-brownies/