Have you ever tried Marshmallow Brownies? This decadent dessert features fudgy chocolate brownies topped with golden toasted marshmallows and crunchy pecans. Slice into these Marshmallow Brownies, and the magic reveals itself—a rich, intensely chocolate interior that pulls apart in glorious, gooey stretches. The best part? These Marshmallow Brownies are almost impossible to mess up, making them perfect for beginners who want showstopping results.
Brownies are famously forgiving, and this version adds marshmallows to eliminate any need for fancy piping skills. The result is a dessert that tastes as good as it looks—rich, nutty, sweet, and impossibly soft.
And while you’re at it, why not whip up a batch of mulled wine? The recipe’s included below—spiced, warming, and the perfect companion to chocolate decadence. 
Let’s make something beautiful.
How to Make Marshmallow Pecan Brownies
Ingredients:
For the Brownies:
- 120g unsalted butter
- 50g granulated sugar
- 2g salt (about 1/4 teaspoon)
- 2 large eggs
- 120g dark chocolate (at least 60% cocoa)
- 70g cake flour
- 25g cocoa powder
- 90g raw pecans (70g for batter, 20g for topping)
- Marshmallows (enough to cover the surface)
For the Mulled Wine:
- 1 apple
- 2 oranges
- 1 lemon
- 1 bottle red wine
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- 4 cloves
- 1 cardamom pod
- 60g rock sugar (or to taste)
Part 1: The Brownies
Step 1: Prepare the Pecans
Gently crack 70g of raw pecans to extract the nuts. (The remaining 20g will be used for topping.) If you prefer smaller pieces, give them a rough chop. Set aside.
Step 2: Toast the Pecans (Optional but Recommended)
Spread the pecans on a baking sheet lined with foil (matte side up). Place in a cold oven, then set to 170°C (340°F). Bake for about 10 minutes, watching carefully—nuts burn fast. Remove and let cool completely, then roughly chop. Reserve 20g for topping and mix the rest into the batter later.
Step 3: Melt the Butter
Bring a small pot of water to a simmer. Place a heatproof bowl over the pot (not touching the water) and melt 120g of butter. Remove from heat.
Step 4: Add Sugar and Salt
Add 50g sugar and 2g salt to the melted butter. Whisk until fully combined—the mixture should look smooth and glossy.
Step 5: Incorporate the Eggs
Crack both eggs into the butter-sugar mixture and whisk vigorously until the batter thickens slightly and takes on a jelly-like consistency. This step builds structure.
Step 6: Melt the Chocolate
In a separate dry bowl, melt 120g of dark chocolate over the same simmering water. Stir until smooth, then remove from heat.
Step 7: Combine Chocolate and Butter Mixture
Pour the melted chocolate into the butter-egg mixture and stir until completely uniform. The color should deepen, and the aroma will intensify.
Step 8: Add Dry Ingredients
Sift 70g cake flour and 25g cocoa powder directly into the bowl. Fold gently with a spatula or whisk until just combined—no dry streaks remain. Do not overmix, or your brownies may become tough.
Step 9: Add the Pecans
Fold in the chopped toasted pecans (reserving the 20g for topping). Distribute evenly throughout the batter.
Step 10: Prepare the Pan
Line a baking pan (about 8×8 inches works well) with parchment paper, leaving overhang on two sides for easy removal. Pour in the batter and spread evenly.
Step 11: Top with Pecans
Sprinkle the remaining 20g of raw or chopped pecans over the surface. They’ll toast during baking and add crunch.
Step 12: Bake
Preheat your oven to 180°C (350°F). Bake for 20-25 minutes. The edges should look set, and a toothpick inserted in the center should come out with a few moist crumbs—not wet batter.
Step 13: Add Marshmallows
Remove the pan from the oven. Arrange marshmallows closely over the entire surface—they’ll expand and merge as they toast.
Step 14: Final Bake
Return to the oven and bake for another 10 minutes at 180°C, until the marshmallows are puffed and golden brown. Watch carefully—marshmallows can go from perfect to burnt in seconds.
Step 15: Cool and Drizzle
Let the brownies cool until just warm to the touch. Drizzle generously with chocolate sauce—the contrast of dark chocolate against toasted white marshmallows creates a stunning tiger-stripe effect.
Step 16: Slice and Serve
Lift the brownies out using the parchment overhang. Cut into squares and watch that marshmallow pull-apart magic happen.
Part 2: Mulled Wine (Optional But Highly Recommended)
Step 1: Prep the Fruit
Wash 1 apple, 2 oranges, and 1 lemon thoroughly. Rub with baking soda or salt to remove any wax from the skin. Peel one orange and half the lemon, reserving the peels. Juice the peeled orange and lemon. Remove the white pith from the peels (this prevents bitterness). Slice the remaining apple, the second orange, and any leftover fruit into thin rounds.
Step 2: Simmer the Spices
In a large pot, combine the fruit juice, sliced fruit, citrus peels, and all spices: 1 cinnamon stick, 2 star anise, 2 bay leaves, 4 cloves, and 1 cardamom pod. Pour in half the bottle of red wine. Bring to a gentle simmer over low heat and cook for 15 minutes—do not boil.
Step 3: Sweeten and Finish
Add 60g rock sugar and stir until dissolved. Pour in the remaining wine and heat through. Strain the mulled wine to remove solids, or leave the fruit in for a rustic presentation.
Step 4: Serve
Ladle into heatproof glasses or mugs. Garnish with fresh citrus slices, a cinnamon stick, and a sprig of rosemary for that festive touch.
Why You’ll Love This Recipe
- Beginner-friendly: No fancy techniques required—marshmallows hide any imperfections
- Showstopping presentation: The toasted marshmallows and chocolate drizzle look professional
- Perfect texture: Fudgy brownie interior with gooey marshmallow pull and crunchy pecans
- Customizable: Swap pecans for walnuts, add chocolate chips, experiment with spices
- Holiday ready: Paired with mulled wine, it’s the ultimate winter treat
Pro Tips for Brownie Success
- Don’t overbake: Brownies continue cooking from residual heat; remove when a toothpick comes out with moist crumbs
- Watch the marshmallows: They brown fast—stay nearby during the final bake
- Cool before slicing: Warm brownies are too fragile; let them set for cleaner cuts
- Use good chocolate: The better your chocolate, the better your brownies
- Room temperature eggs: They incorporate more smoothly than cold eggs
The Perfect Winter Pairing
There’s something magical about pulling apart a warm, gooey marshmallow brownie while sipping spiced mulled wine. The chocolate warms you from inside. The spices transport you to European Christmas markets. The pecans add crunch, and the marshmallows stretch like taffy.
This is dessert as experience. As comfort. As celebration.
So gather your ingredients. Preheat that oven. And get ready to pull apart something wonderful.
Your kitchen is about to smell incredible.
