brownie batter marshmallows;

Yeah, I said it. Brownie batter marshmallows are the chocolatey, homemade marshmallow to change your life! Light and fluffy with a melt in your mouth chocolate flavor, these brownie batter marshmallows are a revelation. They’re perfect for s’mores because the chocolate is built right in! Toast them up and sandwich between graham crackers for a s’more that doesn’t even need chocolate. One fewer ingredient means less to pack for camping or sharing with others. Of course, I still add chocolate to my s’mores if I have it. But these brownie batter marshmallows have a light and delicate chocolate flavor that’s the perfect balance of sweet marshmallow and chocolatey taste.

Marshmallows are surprisingly easy to make, assuming you have access to a candy thermometer and a hand or stand mixer. To get the texture of these brownie batter marshmallows just right, you need to control the temperature. When the corn syrup and sugar mixture reaches 240 degrees F, you pour it into the other ingredients and whip whip whip. That’s where the hand or stand mixer comes in. You need to incorporate lots and lots of fluffy air, and you definitely don’t want to be doing that by hand. You’ll get carpal tunnel before you get enough air mixed in!

The chocolate flavor of brownie batter marshmallows comes from cocoa powder and a dash of extracts. Vanilla of course, is always a staple, but what gives these the “brownie batter” flavor over just chocolate is a little hint of butter extract and a little hint of almond extract. Trust me, even those small amounts pack an extra whallop of flavor that makes these marshmallows savory and salivating.

I find that adding the cocoa powder to these brownie batter marshmallows makes the overall marshmallow a little flatter than the original vanilla bean marshmallow that I share. But I actually like the height of these better for s’mores. I think they’re the perfect size for two graham cracker squares. Plus when you make your own oat flour graham crackers, the combination is heavenly. Crisp, toasty, earthy graham cracker flavors with this chocolatey, ooey gooey marshmallow makes for a wonderful bite. So I aim for about a 1-inch thickness here, but you can adjust to your preference. T

he cocoa powder you use can make a difference. Here I used easily accessible Hershey’s cocoa powder, available at any grocery. If you have access or are able, I’ve heard that using Guittard Dutch processed cocoa powder will yield fluffier brownie batter marshmallows. I have yet to acquire that specific brand of cocoa powder myself, so I can’t confirm. Please do share your results in the comments if you try it!

When it comes to marshmallows, you need critical mass to whip it and get that fluffiness. So this makes a whole pan of brownie batter marshmallows. So what to do with all these marshmallows?! I like to cut different sizes. An inch and a half square makes for a perfect s’mores size. 3/4” square makes for adorable “mini” marshmallows, perfect to overflow a cup of hot chocolate in the cold winter months. But don’t stop at just hot chocolate—pop them in your chai tea, or coffee in the morning! A little mocha never did anyone harm. Of course you can always eat them straight up if you like them that way.

And when you run out of ideas, or in my case, make too many because it’s fun and delicious, pop them in the freezer! They freeze surprisingly well. Just thaw them to room temperature before using. And then you can have a variety of marshmallow flavors throughout your whole year. I love when one recipe just keeps on giving its joy king after I make it. And freezing these brownie batter marshmallows helps with just that!

secrets to success;

• You need a candy thermometer and a hand or stand mixer to make marshmallows. Once your sugar mixture reaches 240 degrees F, move fast! Pour the liquid into your prepared other ingredients and whip, whip, whip. You’ll want motorized help whipping air into your marshmallows to get them light and fluffy. So that’s where your hand or stand mixer comes in. A stand mixer is great because you only need to keep an eye on it, but a hand mixer works fine too. With a hand mixer you’ll be holding it to whip your brownie batter marshmallows for about 8 minutes. It’s not hard but it can be surprisingly tiring to hold the mixer for that long.
• Because of the particulates of the cocoa powder being added, brownie batter marshmallows don’t get quite as much vertical volume as the original vanilla bean marshmallow. I actually love them at this 1”-1.5” height so it doesn’t bother me. I’ve heard that using a finer processed cocoa powder like Guittard Dutch Processed Cocoa Powder can help get additional height, but I haven’t tried it myself yet. Here I used Hershey’s cocoa powder and was still pleased with the results.
• Not sure what to do with all the marshmallows this recipe makes? Try them in your warm morning beverage. Brownie batter marshmallows work great in hot chocolate, chai tea, or coffee for a little mocha action. But don’t stop there! In the summer, they make for great s’mores. If you like a delicate chocolate flavor you can even forgive the chocolate square in your s’more—the chocolate is baked right in to the marshmallow! And if you end up with too many, freeze them so you can enjoy them the whole year round.

Looking for other candy recipes?

• Put these homemade brownie batter marshmallows into your hot chocolate bombs to elevate them even more!
• Check out these homemade marshmallow s’mores. Swap these brownie batter marshmallows for the vanilla bean ones and make your own graham crackers for an amazingly delicious, extra-chocolatey treat.
• Melt down your marshmallows and make Rice Krispies treats like this mocha Rice Krispies treats!