Peppermint marshmallow brownies mix a dense chocolate base with a gooey, festive topping. The batter comes together in a single saucepan on the stove. This melts the chocolate and butter together for a smooth texture before the dry ingredients are folded in.
A layer of mini marshmallows goes onto the brownies near the end of the baking time. They puff up in the oven and create a soft bed for the crushed peppermint candies. The result is a layered dessert with a crunch from both the pecans inside and the peppermint on top.
Why You’ll Love Peppermint Marshmallow Brownies
- Melting the butter and chocolate together over low heat prevents the chocolate from seizing or burning.
- Adding the marshmallows during the final five minutes of baking allows them to soften and puff without burning.
- Sprinkling the peppermint while the marshmallows are still hot helps the candy pieces stick to the topping.
Peppermint Marshmallow Brownies Ingredients
- Unsalted butter: This controls the salt level in the batter. If you use salted butter, omit the extra salt called for in the recipe.
- Semisweet chocolate: A chopped baking bar melts more smoothly than chocolate chips, which contain stabilizers.
- Light brown sugar: The molasses in brown sugar adds moisture to the brownies. Dark brown sugar works as a direct substitute.
- Mini marshmallows: Standard-sized marshmallows will not melt evenly in the short baking window. Stick to the miniature version.
- Peppermint candies: You can use crushed candy canes or round starlight mints.
Exact quantities are in the recipe card below.
How to Make Peppermint Marshmallow Brownies
Step 1: Melt the chocolate base
Start by melting the butter, chopped chocolate, and cocoa powder in a saucepan over low heat. Stirring constantly keeps the chocolate from scorching. Once the mixture is smooth, take it off the heat to cool slightly.
Step 2: Mix the batter
Whisk the brown sugar, eggs, milk, and vanilla into the warm chocolate mixture. Stir in the flour and salt just until no dry streaks remain, then fold in the chopped pecans. Spread this batter into your lined baking pan.
Step 3: Bake and top the brownies
Bake the brownies until they are just set in the center. Pull the pan out and cover the surface with mini marshmallows. Return the pan to the oven for a few minutes until the marshmallows puff, then finish with a sprinkle of crushed peppermint.
Storage Tips for Peppermint Marshmallow Brownies
Store the brownies in an airtight container at room temperature for up to 1 day, or in the fridge for up to 4 days. Freeze wrapped brownie squares in a freezer-safe bag for up to 2 months. Thaw at room temperature before eating.
Expert Tips for Peppermint Marshmallow Brownies
- Food safety: The eggs in this batter must reach a safe internal temperature of 160°F (71°C) while baking.
- Greasing your knife with a little butter or cooking spray prevents the melted marshmallows from sticking when you slice the brownies.
- Crush peppermint candies easily by placing them in a zip-top plastic bag and tapping them with a rolling pin or heavy skillet.
What to Serve with Peppermint Marshmallow Brownies?
Serve these brownies with a mug of hot chocolate or a cup of dark roast coffee.
Peppermint Marshmallow Brownies Recipe FAQs
Can I leave the pecans out of the batter?
Yes, you can omit the pecans entirely or swap them for chopped walnuts if you prefer.
Why did my marshmallows burn?
Marshmallows toast very quickly due to their high sugar content. Keep a close eye on them during the final five minutes of baking.
How do I get clean slices?
Let the brownies cool completely before cutting. Coat your knife blade with a thin layer of butter or nonstick cooking spray to glide through the sticky marshmallow layer.
Peppermint Marshmallow Brownies
Ingredients
- 1/2 cup unsalted butter plus extra for the pan, 113 g
- 2 oz semisweet chocolate roughly chopped, 56 g
- 1/2 cup unsweetened cocoa powder 42 g
- 3/4 cup light brown sugar packed, 160 g
- 2 large eggs
- 1/3 cup whole milk 80 ml
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour 60 g
- 1/4 tsp salt
- 2/3 cup chopped pecans 75 g
- 1 1/3 cups mini marshmallows 65 g
- 3 tbsp crushed peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with a little butter. Line the pan with parchment paper, leaving an overhang on two sides, and grease the parchment.
- Combine the butter, chopped semisweet chocolate, and cocoa powder in a medium saucepan. Melt over low heat, stirring constantly until smooth. Remove the pan from the heat.
- Stir the light brown sugar, eggs, whole milk, and vanilla extract into the chocolate mixture until well blended.
- Fold in the all-purpose flour, salt, and chopped pecans. Stir just until the dry ingredients disappear into the batter.
- Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 20 minutes, or until the center is just set and reaches a safe internal temperature of 160°F (71°C) to ensure the eggs are fully cooked.
- Remove the pan from the oven and scatter the mini marshmallows in an even layer over the brownies.
- Return the pan to the oven and bake for another 5 minutes, or until the marshmallows puff up and lightly brown.
- Take the pan out of the oven and immediately sprinkle the crushed peppermint candies over the hot marshmallows.
- Let the brownies cool completely in the pan. Lift them out using the parchment paper overhang and cut into 16 squares with a greased knife.
