Why You'll Love This Recipe

✓ Comfort in Every Bite: The warm cinnamon pairs with gooey marshmallows, creating a nostalgic, cozy dessert that feels like a hug on a plate.

✓ Easy to Make: Only a handful of pantry staples are needed, and the steps are straightforward, perfect for busy weeknights or weekend treats.

✓ Crowd‑Pleaser: The combination of rich chocolate, spicy cinnamon, and fluffy marshmallows wins over kids and adults alike.

Imagine a classic brownie, but with a twist that turns it into a festive celebration. Cinnamon marshmallow brownies blend deep cocoa richness with a fragrant cinnamon swirl, then crown the top with toasted marshmallows that melt into a caramel‑soft layer. The result is a dessert that feels both indulgent and comforting, perfect for holiday gatherings, after‑school snacks, or a simple treat when you need a mood lift. Ready in under an hour, this recipe delivers big flavor without the fuss.

1 cup (200 g) granulated sugar Adds sweetness; brown sugar can be used for a deeper flavor.

2 large eggs, room temperature Bind the batter; can replace each egg with ¼ cup applesauce for a vegan version.

1 tsp pure vanilla extract Enhances chocolate depth; almond extract works in a pinch.

3/4 cup (75 g) unsweetened cocoa powder Choose Dutch‑process for a smoother taste.

1 tsp ground cinnamon Adds warmth; increase to 1½ tsp for a spicier profile.

1/2 cup (120 ml) whole milk Creates a fudgy texture; oat milk works as a dairy‑free alternative.

1 cup (175 g) semi‑sweet chocolate chips Melts into pockets of gooey chocolate.

12 large marshmallows, cut in quarters Will melt into a fluffy, caramelized topping.

Instructions

Preheat & Prepare Pan

Preheat oven to 350°F (175°C). Line a 9‑inch square pan with parchment, allowing overhang for easy removal. Lightly butter the parchment to prevent sticking.

Pro Tip: Using parchment reduces cleanup and keeps brownies intact.

Mix Wet Ingredients

In a large bowl whisk melted butter, sugar, and vanilla until smooth. Add eggs one at a time, whisking after each addition until fully incorporated.

Pro Tip: Room‑temperature eggs blend more easily, preventing a grainy batter.

Combine Dry Ingredients

Sift together cocoa, flour, baking powder, salt, and cinnamon. Gradually fold the dry mix into the wet batter, alternating with milk, until just combined. Do not over‑mix.

Pro Tip: Over‑mixing develops gluten, yielding a cakey texture instead of fudgy.

Add Chocolate & Marshmallows

Fold in chocolate chips evenly. Spread batter in the prepared pan, smoothing the top. Sprinkle the marshmallow quarters over the surface, pressing gently so they adhere.

Pro Tip: Arrange marshmallows in a single layer for uniform melting.

Bake & Cool

Bake for 22‑25 minutes, until the edges are set and the marshmallows are lightly golden. Cool in the pan for 10 minutes, then lift out using the parchment and slice.

Pro Tip: A slight wobble in the center indicates a fudgy interior.

Expert Tips

Tip #1: Toast the Cinnamon

Briefly toast ground cinnamon in a dry skillet (30 seconds) before adding to the batter; this unlocks deeper, sweeter spice notes.

Tip #2: Use Small Marshmallows

Mini marshmallows melt faster and spread more evenly, creating a uniform caramel‑like crust without large pockets.

Tip #3: Chill Before Cutting

After cooling, refrigerate for 20 minutes; the brownies firm up, giving clean, tidy slices and preventing crumbling.

Tip #4: Add a Salt Sprinkle

A pinch of flaky sea salt on the marshmallows before baking balances sweetness and heightens the chocolate flavor.

Frequently Asked Questions

Yes. Substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend. The texture may be slightly more crumbly, so add a tablespoon of xanthan gum if your blend lacks it.

Place the marshmallows in the last 5 minutes of baking and watch closely. If they brown too quickly, loosely cover the pan with foil to shield them.

Absolutely. Fold ½ cup of toasted pecans or walnuts into the batter before spreading. They add crunch without making the brownies dry.

Microwave a single piece for 10‑15 seconds on medium power. The marshmallow topping will soften again, and the center stays fudgy.