These Eggless Marshmallow Brownies are rich, fudgy, and topped with gooey marshmallows that make every bite irresistible. As an allergy mom with over 12 years of egg-free baking experience, I’ve tested and perfected this recipe so it works beautifully with simple, everyday ingredients right from your pantry. They’re a one-bowl wonder—easy to make, no mixer required—and can be adapted to be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or just a cozy night in, these brownies are proof that egg-free treats can be every bit as delicious as the classics.
Oriana’s Thoughts On The Recipe
Brownies have always been a family favorite in my house, but finding the perfect eggless version was a real challenge when my daughter was first diagnosed with her allergy. I wanted something rich and fudgy—not cakey—while still being safe for her (and honestly, for me too, because I needed a brownie that could impress without extra stress in the kitchen!).
The first time I baked these Eggless Marshmallow Brownies, I knew I had struck gold. The way the marshmallows melt into the chocolate is pure magic, and my kids’ faces lit up the moment they saw them. These brownies aren’t just a dessert—they’re a little moment of joy we can all share, safely and deliciously.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For Eggless Marshmallow Brownies:
- All-Purpose Flour – The base of the brownies. For gluten-free, use a good 1:1 GF baking blend. Read details below.
- Cornstarch – Helps replace the structure eggs would normally give.
- Baking Powder – Adds a little lift.
- Salt – Balances the sweetness.
- Milk (Dairy or Non-Dairy) – Keeps the batter moist. I love using oat or almond milk for dairy-free.
- Apple Cider Vinegar – Reacts with the milk to mimic buttermilk, helping with texture.
- Unsalted Butter (Dairy or Non-Dairy) – For richness and flavor. Coconut oil works too.
- Brown Sugar + Granulated Sugar – A mix for the best fudgy texture and balanced sweetness.
- Unsweetened Cocoa Powder – Use good-quality cocoa for a deep chocolate flavor.
- Vanilla Extract – A must for flavor.
- Instant Espresso Powder (Optional) – Deepens the chocolate taste, but won’t make it taste like coffee.
- Chocolate Chips – For melty bites of chocolate in every slice.
- Mini Marshmallows – The gooey surprise inside!
For the Frosting:
- Butter (Dairy or Non-Dairy) – Creates a creamy base.
- Cocoa Powder – More chocolate flavor.
- Milk (Dairy or Non-Dairy) – To smooth the frosting.
- Vanilla Extract – Adds flavor.
- Salt – Balances sweetness.
- Confectioners’ Sugar – Makes the frosting fluffy and smooth.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the brownie batter
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Grab a big mixing bowl and whisk together the wet ingredients with the sugars until smooth. Then stir in the dry ingredients, cocoa, and chocolate chips. The batter will be thick, fudgy, and smell amazing already.
Step 2 – Bake
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Pour the batter into your prepared pan, spread it out evenly, and pop it in the oven. Bake until the edges look set and a toothpick in the center comes out with moist crumbs. Don’t overbake—we want fudgy, not cakey!
Step 3 – Add the marshmallow
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As soon as the brownies come out of the oven, sprinkle the mini marshmallows evenly over the top. Slide the pan back into the oven for just a couple of minutes to let the marshmallows puff up and get gooey.
Step 4 – Make the frosting
While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness.
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While the brownies cool a bit, whip up the quick chocolate frosting on the stove. It’s a simple mix of butter, cocoa, milk, vanilla, salt, and powdered sugar that comes together into a glossy, chocolatey goodness. Then, spread the warm frosting right over the marshmallow layer and let it set.
Step 5 – Cut and enjoy!
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Cut into squares. Grab a glass of milk (or coffee!) and dig into the fudgiest, most marshmallowy brownies ever.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.
- Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the brownies cool completely before cutting, or they’ll be messy.
- For cleaner slices, use a sharp knife and wipe it clean between cuts.
Variations & Additions
- Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.
- S’mores Brownies: Add crushed graham crackers along with the marshmallows.
- Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).
Storage and Freezing Instructions
Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Try These Egg-Free Brownie Recipes Next!
Recipe Card
Eggless Marshmallow Brownies
These Eggless Marshmallow Brownies are rich, fudgy, and loaded with gooey marshmallows in every bite. I’ve tested this recipe to be simple, foolproof, and pantry-friendly. Made in one bowl with no mixer, they can also be dairy-free or gluten-free so everyone can enjoy them. Perfect for holidays, potlucks, or a cozy night in, they prove egg-free desserts can be just as delicious as the classics.
For Eggless Marshmallow Brownies:
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Eggless Brownie Batter:
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Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
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In a microwave-safe mixing bowl, place the milk, vinegar, sugars, and espresso powder; mix well. Add butter, then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.
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Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.
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Pour the batter into the prepared pan and spread it out.
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Bake for 30 – 35 minutes or until the brownies are set, or until a toothpick inserted into the center of the brownies comes out almost clean with just a little batter or a few crumbs on it. Remove the brownies from the oven and sprinkle with marshmallows. Return the brownies to the oven and bake for 3 to 5 minutes until marshmallows are puffy and the brownies are just done. Cool before frosting.
Make the frosting:
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Melt butter in a medium saucepan over low heat. Once the butter is melted, whisk in cocoa powder until thoroughly combined. Add milk, vanilla, salt, and powdered sugar, whisking until all ingredients are fully incorporated and the frosting is smooth. Remove from heat.Tip: If you want your frosting to have a beautiful, glossy finish, stir in 1 tablespoon of corn syrup. It adds shine without affecting the flavor!
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Pour the frosting evenly on top of the marshmallows, making sure all are coated.
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Allow the brownies to cool completely, 1-2 hours, before removing them from the pan and cutting them into bars. You can cut into 12 big bars, or 18 smaller ones.
Store in an airtight container for up to 2 days or in the fridge for up to 5 days (they’ll be a little firmer). If it’s warm in your kitchen, refrigerate to keep the frosting from getting too soft.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Brownies Too Dry: Overbaking can make your brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the timer goes off. A toothpick should come out with moist crumbs, not completely clean.
- Brownies Sticking to the Pan: Gooey brownies + marshmallows can be tricky. Pro Tip: Line your pan with parchment paper, leaving some overhang to easily lift them out
➤ Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Don’t open the oven door until the brownie has set. Leave the oven closed until the minimum time is stated in the recipe.
- Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Let the brownies cool completely before cutting, or they’ll be messy.
- For cleaner slices, use a sharp knife and wipe it clean between cuts.
➤ Variations & Additions
- Peanut Butter Swirl: Drizzle peanut butter into the batter before baking.
- S’mores Brownies: Add crushed graham crackers along with the marshmallows.
- Nutty Brownies: Fold in walnuts, pecans, or almonds (if allergies allow).
Calories: 655kcalCarbohydrates: 108gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 56mgSodium: 362mgPotassium: 349mgFiber: 7gSugar: 71gVitamin A: 660IUVitamin C: 0.1mgCalcium: 89mgIron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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