There are days when I just want something sweet, quick, and incredibly satisfying—this is exactly the kind of recipe I turn to. This Oreo Marshmallow Brownie is one of those “no-stress, no-measuring” desserts that somehow still turns out amazing every single time.
I love how something so simple—just Oreos, milk, and marshmallows—can transform into a rich, fudgy brownie-like base topped with gooey, stretchy marshmallows.
The best part? You don’t need a scale, fancy tools, or baking experience. Just mix, bake, and enjoy.
I even like to drizzle leftover chocolate glaze on top when I have some—it makes it even more indulgent.
Why You’ll Love This Recipe
- No Measuring Required: Forget the kitchen scale. This recipe is wonderfully forgiving—you add ingredients based on texture and your own preference. It’s baking without the stress.
- Only Three Base Ingredients: With just Oreos, milk, and marshmallows, you can create a dessert that feels far more indulgent than its ingredient list suggests.
- Oven or Air Fryer Friendly: Whether you have a conventional oven or an air fryer, this recipe works beautifully in both. No special equipment needed.
- That Stretchy Marshmallow Pull: The toasted marshmallow topping becomes gloriously gooey and stretchy when warm—perfect for those satisfying pull-apart moments that make desserts so fun to share.
Ingredients and Substitutions
- Oreo cookies – These form the base of the brownie. I recommend using the original variety without filling if you want a less sweet base, but regular filled Oreos work perfectly well too—they’ll just add a bit more sweetness. Crush them until fine, but leaving a few small chunks adds a pleasant texture to the final dessert.
- Whole milk – This acts as the binder for the Oreo base. Add it slowly until the mixture reaches the perfect consistency: able to hold together when pressed but not wet or runny. The exact amount will depend on how many Oreos you’re using, which is why this recipe is so wonderfully flexible.
- Marshmallows – I prefer using original-flavor large marshmallows for the best stretchy pull when toasted. They melt beautifully, developing a lightly crisp exterior while staying soft and gooey on the inside. Large marshmallows give you that dramatic pull-apart moment, but mini ones work too.
- Optional decorations – A dusting of cocoa powder or a drizzle of chocolate glaze adds an extra layer of chocolate flavor and makes the dessert look even more polished. These are completely optional, but they’re a lovely way to use up leftover glaze or add a finishing touch.
Ingredients for Recipe Format
Oreo Brownie Base
- Oreo cookies (as needed)
- Whole milk (as needed)
Topping
- Marshmallows (as needed)
Optional Decoration
- Cocoa powder, for dusting
- Chocolate glaze, for drizzling
How to Make Oreo Marshmallow Brownie
Crush the Oreos
Place the Oreo cookies in a bowl. Use a rolling pin or the back of a spoon to crush them into fine crumbs. You don’t need to sift them—leaving a few small chunks adds a pleasant texture to the final brownie.
Make the brownie base
Slowly pour whole milk into the crushed Oreos, stirring as you go. Continue adding milk until the mixture reaches a consistency where it can be pressed together into a clump and is spreadable without being runny. Use a spoon to press it down firmly and smooth the surface.
First bake to set the base
Place the dish in a preheated oven or air fryer. Bake at 180°C for 15 minutes, until the Oreo base is set and the surface is slightly dry.
Add marshmallows and second bake
Remove the dish from the oven or air fryer. Arrange the marshmallows evenly over the surface of the Oreo brownie base. Return the dish to the oven or air fryer and bake at 180°C for another 5 minutes, until the marshmallows have puffed up and the tops are lightly toasted and golden. Keep a close eye on them during this stage to prevent burning.
Decorate and serve
Remove from the oven or air fryer. While still warm, dust the top with cocoa powder or drizzle with chocolate glaze if desired. Serve immediately.
Easy Marshmallow Brownies with Oreos (No Scale Needed!)
Ingredients
Oreo Brownie Base
- Oreo cookies as needed
- Whole milk as needed
Topping
- Marshmallows as needed
Optional Decoration
- Cocoa powder for dusting
- Chocolate glaze for drizzling
Instructions
Crush the Oreos
- Place the Oreo cookies in a bowl. Use a rolling pin or the back of a spoon to crush them into fine crumbs. You don't need to sift them—leaving a few small chunks adds a pleasant texture to the final brownie.
Make the brownie base
- Slowly pour whole milk into the crushed Oreos, stirring as you go. Continue adding milk until the mixture reaches a consistency where it can be pressed together into a clump and is spreadable without being runny. Use a spoon to press it down firmly and smooth the surface.
First bake to set the base
- Place the dish in a preheated oven or air fryer. Bake at 180°C for 15 minutes, until the Oreo base is set and the surface is slightly dry.
Add marshmallows and second bake
- Remove the dish from the oven or air fryer. Arrange the marshmallows evenly over the surface of the Oreo brownie base. Return the dish to the oven or air fryer and bake at 180°C for another 5 minutes, until the marshmallows have puffed up and the tops are lightly toasted and golden. Keep a close eye on them during this stage to prevent burning.
Decorate and serve
- Remove from the oven or air fryer. While still warm, dust the top with cocoa powder or drizzle with chocolate glaze if desired. Serve immediately.
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