This easy Appalachian dessert combines layers of rich chocolate brownie and gooey marshmallow in a decadent, unforgettable dessert.

Appalachian Fudge Brownie Pie is a classic Southern treat that’s simple to make and perfect for any gathering.

Chocolate is comfort food for many of us, and this pie brings together two favorites—brownies and marshmallow—into one show-stopping dessert. A fudgy brownie base, a cloud of melted marshmallows, and a glossy chocolate frosting make every bite a delightful mix of texture and flavor.

This West Virginia–style fudge brownie pie is approachable for bakers of all skill levels. Using a boxed brownie mix speeds things up and reduces measuring, but the result still tastes homemade and indulgent. Most of the ingredients are pantry staples, so you can usually make this pie without a special shopping trip.

Serve it warm or at room temperature for potlucks, family dinners, or holiday tables. The marshmallow layer and chocolate frosting are what set this dessert apart—think of it as a pie version of Mississippi mud cake with a brownie foundation.

Other chocolate recipes you might like:

• Triple Chocolate Bundt Cake
• Chocolate Pudding Brownies
• Marbled Brownie Cookie Bars
• Soft & Chewy Brownie Mix Cookies
• Chocolate Sour Cream Pound Cake
• Easy Bisquick Brownies

Easy Appalachian Dessert

The exact origin of this pie is unclear, but it has strong ties to Appalachian home cooking and is often associated with West Virginia. Appalachian cuisine emphasizes simple, sturdy ingredients that store well—flour, sugar, and pantry staples—which is why a dessert like this would have been popular in the region.

Although this version uses a boxed brownie mix to make the recipe faster and more consistent for modern cooks, traditional Appalachian cooks could recreate similar flavors with basic baking supplies. The combination of fudgy brownie, marshmallow, and chocolate frosting has made this pie a regional favorite that’s now enjoyed beyond Appalachia.

This recipe works well for potlucks, family gatherings, or whenever you need an easy chocolate dessert that looks impressive but requires minimal fuss.

How to Make this Easy Brownie Pie Recipe

This dessert comes together quickly and requires just three components: the brownie layer, a marshmallow topping, and a pourable chocolate frosting. Below are the ingredients and clear step-by-step directions so you can recreate it at home.

Ingredients You’ll Need:

FOR THE BROWNIE LAYER:

• 16–18 oz brownie mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 2 eggs

FOR THE MARSHMALLOW TOPPING:

• 2 cups mini marshmallows

FOR THE FROSTING:

• 1/4 cup unsalted butter, melted
• 1/4 cup cocoa powder
• 1/4 cup + 2 tablespoons milk, divided
• 1 cup powdered sugar

How to Make It:

(Printable recipe quantities and timing are summarized within the recipe card below.)

1. Prepare the brownie batter. In a large bowl combine the brownie mix with water, vegetable oil, and eggs. Mix by hand until the batter is smooth and large lumps are gone.

2. Bake the brownie layer. Pour the batter into a greased 10-inch springform pan (a 9-inch pan can work; see notes). Bake at 350°F for about 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.

3. Add the marshmallow layer. Remove the pan from the oven and scatter the mini marshmallows evenly over the hot brownie. Return to the oven for 4–5 minutes, or until the marshmallows are puffed and just beginning to melt.

4. Make the frosting. Sift the cocoa powder and powdered sugar together, then stir in the melted butter and 1/4 cup milk. Beat until smooth. If the frosting is too thick to pour, add the remaining milk, one tablespoon at a time, until you reach a spreadable consistency.

5. Finish and cool. Spoon the chocolate frosting over the melted marshmallows and spread it to cover the surface. Let the pie cool completely on a wire rack. When cool, run a knife around the edge and remove the springform side, then slice and serve.

Notes and Adaptations:

• A 10-inch springform pan is recommended for a shallower, evenly baked pie. A 9-inch springform or a regular 9-inch round cake pan will work but may need a few extra minutes of baking time.
• Many boxed brownie mixes yield fudgy brownies with the standard oil/water/egg directions. Adding a second egg yields a slightly more cake-like texture—adjust according to your mix’s instructions.
• Want a thicker marshmallow layer? Add more mini marshmallows to suit your preference.

Storage and Serving Tips

This pie is best served the day it’s made, but it can be stored covered at room temperature for a day or refrigerated for up to 4–5 days. If refrigerated, bring slices to room temperature for the best texture before serving. Reheat individual slices briefly in the microwave for a warm, gooey treat.

Yield: 10-12 Servings

Appalachian Fudge Brownie Pie

This easy fudge brownie pie uses a boxed brownie mix and pantry ingredients to create a rich, crowd-pleasing dessert. It’s ideal for potlucks, holidays, and family dinners.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Ingredients

For the Brownie Layer:

• 16–18 oz brownie mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 2 eggs

For the Marshmallow Topping:

• 2 cups mini marshmallows

For the Frosting:

• 1/4 cup unsalted butter, melted
• 1/4 cup cocoa powder
• 1/4 cup + 2 Tablespoons milk, divided
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F and grease a 10-inch springform pan (see notes if using a different pan).
2. Combine brownie mix, water, oil, and eggs in a large bowl. Mix by hand until smooth and lumps are gone.
3. Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
4. Remove pan from oven and sprinkle mini marshmallows evenly over the top. Return to the oven for 4–5 minutes, until marshmallows are puffed and melty.
5. While marshmallows melt, sift cocoa powder and powdered sugar. Mix with melted butter and 1/4 cup milk, beating until smooth. Add remaining milk by the tablespoon if needed to reach a pourable consistency.
6. Spoon the frosting over the melted marshmallows and spread to cover. Let cool completely, then run a knife around the edge and remove the springform side. Slice and serve.

Notes

• Use a 9-inch pan if needed, but add a few extra minutes to baking time if you do.
• If your brownie mix instructions vary, follow the box directions and adjust eggs or liquids as recommended to achieve the desired brownie texture.
• Increase marshmallows for a thicker marshmallow topping if you prefer.

Nutrition Information:

Nutrition values vary depending on brands and serving size; estimate accordingly.

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