Peppermint Marshmallow Cream Brownies

Who doesn’t love a good brownie? Especially when topped with marshmallow cream! I’ve flavored the marshmallow cream with peppermint for a fun holiday treat!

If you’re not up for making brownies from scratch you can use a box mix or substitute it for your favorite recipe. See my trick for making box mix brownies the fudgiest brownies you’ve ever had here!











See our tips on whipping egg whites here. These brownies and marshmallow cream will keep at room temperature for several days.



I made these a second time recently  but instead of piping swirls I just spread the peppermint marshmallow cream on top and then covered it with a ganache and topped it off with some crushed candy cane. Oh my gosh were they good! I’ve included how I did the ganache below should you choose to go this route.




Peppermint Marshmallow Cream Brownies

Brownies & Bars, Desserts


  • 10 tablespoons Hershey’s Special Dark cocoa powder
  • 2 large eggs
  • 8 tablespoons butter
  • ¾ cup white sugar
  • 6 tablespoons brown sugar, packed
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ flour, measured correctly
  • 1 cup semisweet chocolate chips
    Peppermint Marshmallow Cream:
  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¼ cup water
  • ¾ cup light corn syrup
  • ¾ cup of granulated sugar
  • Pinch of salt
  • 1 teaspoon vanilla
  • ¼-1/2 teaspoon peppermint extract, see notes
  • Red food coloring (optional)
    Ganache (optional):
  • 1 cup semisweet chocolate chips
  • 2 tablespoons milk
  • 1 tablespoon butter
  • Pinch of salt
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees Fahrenheit. In a large bowl mix together eggs and cocoa powder, set aside. In a microwave safe bowl add butter and both sugars. Microwave for 90 seconds, stirring every 30 seconds. Cool until warm, but not hot. Slowly mix in egg and cocoa powder mixture.
  2. Stir in baking powder, salt, vanilla, and flour. Stir in chocolate chips.
  3. Line a 9x9 inch pan with foil. Grease foil or spray with cooking spray. Evenly spread batter in pan. Bake for 20-25 minutes. Remove and cool completely before decorating.
    Peppermint Marshmallow Cream:
  1. In a stand mixer add your egg whites and cream of tartar and turn mixer on medium. See our tips on whipping egg whites here.
  2. While egg whites are beginning to mix, add water, corn syrup, and sugar to a saucepan. Stir together and then place over medium heat.
  3. Cook over medium heat, without stirring until the mixture reaches 248 degrees on a candy thermometer—also called firm ball stage. If you don’t have a candy thermometer—don’t worry! See my notes below.
  4. Once corn syrup mixture reaches firm ball stage, pour hot syrup into the egg whites while whipping. The egg whites should be fairly fluffy and whipped when you pour the corn syrup mixture in. Turn your stand mixer to high and continue whipping egg whites for another 5 minutes or until your marshmallow cream is light, fluffy, and glossy. Add in your vanilla and peppermint extract and beat for 1 minute.
  5. Top brownies with marshmallow cream. If you want to pipe them on with red stripes like I did, paint stripes of red food coloring on the inside of your piping bag, then load the piping bag with marshmallow cream and pipe on top of brownies. I used a Wilton 8B star tip.
    Ganache (optional):
  1. In a microwave safe bowl heat butter and milk for 20 seconds. Pour over chocolate chips and let sit for 1 minute.
  2. Stir until smooth. If needed, microwave in 15 second increments stirring in between until smooth.
  3. Stir in salt and vanilla and pour over top of marshmallow cream and brownies.


Add peppermint extract depending on how strong you like it. If you don’t like peppermint feel free to leave it out, it will just be traditional vanilla marshmallow cream.

Here’s how you can test for firm ball stage without a candy thermometer. After your corn syrup mixture has been boiling for a while (mine took about 10 minutes) drop a spoon full of the syrup into a glass of cold water. The sugar syrup should hold its shape for a second before flattening. If your syrup does this, then it’s ready to be poured in over your whipped egg whites!

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