Fudgy Gluten-Free Marshmallow Brownies Recipe

Our Gluten-Free Marshmallow Brownies combine three irresistible layers: a fudgy chocolate brownie base, a gooey marshmallow middle, and a simple chocolate frosting. It’s a modern take on a nostalgic dessert that’s perfect for parties and potlucks.

After asking followers which brownie flavors they wanted most, one request came up repeatedly: gluten-free marshmallow brownies. These are essentially Mississippi mud flavors—chocolate, marshmallow, and frosting—reimagined as rich brownies.

Every bite delivers three layers of texture and chocolate flavor: chewy, fudgy brownies; soft, melty marshmallows; and a glossy chocolate glaze on top. They have a vintage dessert feel and always disappear quickly when shared.

Below you’ll find what to buy, tips to bake successfully, step-by-step instructions, and the full recipe card with ingredient amounts and timings.

Gather Your Ingredients

You’ll need the following to make these gluten-free marshmallow brownies:

• Butter & neutral oil — A combination of butter and neutral oil (like avocado or canola) gives a chewy brownie texture while keeping the flavor rich.
• Sugar — Dissolving the sugar well helps create a shiny, thin crust on top of the brownies.
• Chocolate chips — The recipe uses two additions of chocolate chips: some melted into the batter and some folded in for pockets of chocolate. Use good-quality chips for best results.
• Eggs + an extra egg yolk — The additional yolk increases chewiness and improves the brownie’s mouthfeel.
• Vanilla & salt — Essential for balancing and enhancing the chocolate flavor.
• Gluten-free measure-for-measure flour — Use a 1:1 gluten-free baking blend. Weigh the flour or scoop and level for reliable texture.
• Unsweetened cocoa powder — Natural unsweetened cocoa provides deep chocolate flavor and contributes to the chewy texture. Do not use Dutch-processed or dark cocoa for this recipe.
• Baking powder (a small amount) — A tiny bit of baking powder lightens the base just enough so the marshmallow layer and frosting pair nicely with the brownie.
• Mini marshmallows — Mini marshmallows are ideal for an even marshmallow layer.
• Quick chocolate frosting — A simple glaze made from butter, milk, cocoa powder, vanilla, a pinch of salt, and powdered sugar finishes the bars.

How To Make Gluten-Free Marshmallow Brownies, Step By Step

The full recipe card with exact ingredient amounts and timing is included below.

Start With The Brownie Base

1. Preheat & prep the pan. Heat the oven to 325°F. Line an 8×8″ metal pan with parchment paper. A metal pan gives the best bake.
2. Mix dry ingredients. Whisk together the gluten-free flour blend, cocoa powder, salt, and baking powder in a medium bowl.
3. Melt butter, oil, sugar & chocolate. In a saucepan over low heat, melt the butter, oil, sugar, and 2/3 cup chocolate chips together, stirring until smooth. Remove from heat; a slightly grainy appearance from the sugar is okay.
4. Incorporate eggs. Whisk in the eggs and the extra egg yolk one at a time until fully combined.
5. Add vanilla. Stir in the vanilla extract.
6. Combine with dry ingredients. Add the dry mix and stir until a few small pockets of powder remain.
7. Fold in remaining chips. Fold in the second 2/3 cup of chocolate chips until evenly distributed. Spread the batter evenly in the prepared pan.
8. Bake. Bake for 25–27 minutes, until the center no longer jiggles and the edges look set. Avoid overbaking to keep the brownies moist.
9. Add marshmallows. Right after removing the pan from the oven, sprinkle the mini marshmallows in an even layer. Return to the oven for 2–3 minutes until they begin to puff and spread. Allow the pan to cool slightly while you make the frosting.

Then, Work On The Frosting

1. Melt butter, milk & cocoa. In a small saucepan, combine butter, milk, and cocoa powder. Whisk over low heat until the butter melts and the mixture thickens slightly.
2. Finish the frosting. Remove from heat and whisk in vanilla, a tiny pinch of salt, and the powdered sugar until smooth. Adjust consistency with small amounts of milk or powdered sugar as needed to reach a thick glaze.
3. Pour glaze & cool completely. Spread the warm glaze over the marshmallow layer. The marshmallows may show through slightly—that’s normal. Chill the brownies completely before slicing so the bars cut cleanly. Refrigeration speeds this up.
4. Slice & store. Cut into 9, 12, or 16 pieces. Store covered in the refrigerator for 2–3 days or frozen up to 2 months.

FAQ, Tips, and Tricks for the Best Brownies

Are marshmallows gluten-free? Many brands are gluten-free; check labels to be certain.

Add a crunchy element. Chopped pecans, walnuts, or almonds folded into the batter or sprinkled on top before frosting add nice contrast to the gooey centers.

Tips for cutting: Because of the gooey marshmallow layer, these brownies cut best chilled or slightly frozen. Use a long, sharp knife and press straight down without sawing. Wipe the knife clean between cuts for neater slices. Always let the brownies cool completely before slicing to avoid tearing.

Can I make them dairy-free? The recipe hasn’t been fully tested dairy-free here, but you can try dairy-free butter, dairy-free chocolate chips, and a non-dairy milk for the glaze. Results may vary; adjusting a little may be necessary.