These Toasted Marshmallow and Brown Butter Brownies are MAGIC and just in time for Halloween. I’m telling you folks, you’re in for an unforgettable dessert! I’ll admit, I had never tried browned butter in brownies before, and now I can’t believe what I was missing. I am hooked. Browning the butter might seem like an extra step, but it’s one that takes the flavor to a whole new level. Making the browned butter is so satisfying, and the smell is incredible. Paired with gooey toasted marshmallows, melty chocolate chips, and the happiest Halloween pumpkins, this, is most definitely a treat.

If you’ve never tried browned butter before, prepare to have your mind blown with this recipe. The process of browning the butter brings out a deep, nutty flavor that completely transforms these brownies into something special. Wanna know a secret? I NEVER TRIED BROWN BUTTER IN BROWNIES BEFORE. I know, I am horrified too. Brown butter is an extra step, yeah, but watching the butter foam and turn that rich, golden color, it’s just so totally worth it. The smell alone is incredible.

The brownie batter itself is a blend of sugars, eggs, vanilla, and cocoa powder, but it truly is the browned butter that truly makes it stand out. Once you mix it in, the batter takes on a depth that regular melted butter just can’t provide. It adds a complexity that made me question my entire baking existence- why have I never put these in brownies before? Trust me, this step alone is worth trying this recipe.

Now, let’s talk about the texture—the addition of semi-sweet chocolate chips really takes these brownies to another level. They melt just enough to create pockets of rich, melty chocolate goodness without overpowering the rest of the dessert. When paired with the slight crispness of the brownie’s top and the gooey center, the chocolate chips add just the right amount of bite.

But the real fun comes in with the marshmallows, especially those super cute Halloween pumpkins. After broiling the mini marshmallows so that they’re toasty, I added the jack-o-lantern marshmallows for a final touch. The result? A chewy, gooey layer of of sugary sweet Halloween FUN. If you can’t find Halloween marshmallows, feel free to substitute with more mini ones, but trust me—the holiday-themed ones really add that extra bit of spooky season pizazz.

In the end, these brownies are an absolute hit—perfect for Halloween, or any time you’re in the mood for something truly special. The brown butter brings an unforgettable flavor, the chocolate chips add the perfect texture, and the marshmallows? They’re the most fun and delicious finishing touch that makes them Halloween standouts, my friend.

Toasted Marshmallow & Brown Butter Brownies

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 cup salted butter
• 2 cups granulated sugar
• 1 cup brown sugar
• 4 eggs
• 1 tsp vanilla extract
• 1 cup all purpose flour
• 1 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 1/2 cups semi sweet chocolate chips
• 1 1/2 cups mini marshmallows
• Halloween marshmallows- if you can’t find these, feel free to add more mini marshmallows

Instructions

1. Preheat the oven to 350 degrees and line a 13 x 9 pan with parchment paper. Make sure to leave enough over the edges so that it’s easy to pull out. Spray the pan and parchment paper with baking spray.
2. In a small pot, melt the butter over medium heat. Continue to cook and make sure to stir it occasionally until the butter foams and turns a deep gold-brown color. It’ll have a nutty aroma and smell SO GOOD. This should take about 5-7 minutes. Remove it from the heat and let it cool slightly.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, and browned butter. Stir until it’s well combine and then add the eggs one at a time, stirring after each one. Add the vanilla and mix.
4. In a different bowl, whisk the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips. Bake for 40-45 minutes or until a toothpick inserted comes out mostly clean. If your oven runs a little hotter, check it at 30 minutes. 
5. Remove the brownies from the oven and turn the oven to broil. Sprinkle the mini marshmallows ONLY over the brownies. Broil for 1-2 minutes or until toasted.
6. Turn the oven back to 350. Add the Halloween marshmallows to the brownies and bake for about 2-3 minutes or until they’re slightly melted. 
7. Remove the brownies from the oven and let them cool for about 15-20 minutes. Remove the brownies from the pan, cut and serve!
8. These brownies will be gooey when served warm after 15 minutes. If you’d like a more set texture, wait until they’ve cooled to room temp.