If you grew up with those iconic Hostess treats—rich, chocolaty, and topped with that signature swirl—this recipe is for you. These Homemade Hostess Brownies start with ultra-fudgy brownies made from scratch (no box mix here), topped with a fluffy marshmallow buttercream and glossy chocolate ganache, then finished with those classic loops of vanilla frosting. After how viral my Hostess Sheet Cake was, I knew I had to make a brownie version!
They’re nostalgic, indulgent, and 100% worth the effort. Let’s bake!
Why You’ll Love These Hostess Brownies
- Super fudgy base: Made with butter, oil & cocoa powder.
- Marshmallow buttercream: Light, fluffy, and just sweet enough.
- Smooth ganache topping: Glossy, rich, and perfectly bittersweet.
- That swirl!: The classic Hostess signature swirl we all remember.
Recipe Tips
Chocolate. For this recipe you want to use natural cocoa powder. I use the kind you buy in the baking aisle at your grocery store but you can use whatever brand you’d like! Use the same cocoa powder for the cake and the frosting
Metal baking pan. Anytime I am baking a cake or dessert I like to use a metal baking pan unless the recipe specifically asks for glass. Metal gives an even cook and a lot of them are easy to travel with! I love this set because you can decorate this cake in the pan, pop the lid on and store or take to a gathering.
Semi-sweet vs. bittersweet: Since these brownies are pretty sweet I prefer to use bittersweet chocolate in the ganache recipe. It’s a deeper, richer chocolate taste and really makes these brownies incredible. If you’re a fan of another type of chocolate like semi-sweet or even milk chocolate, you can use those too!
Piping tip. A piping bag and round tip aren’t required for this but it makes creating the design on top a lot easier! Depending on how many slices you want to make (I did 15 but those slices were large and could easily make 20-25 smaller slices) I pipe the swirls width wise.
Storage Tips
- Room Temp: Store in an airtight container at room temperature for up to 2 days.
- Fridge: Keep in the fridge for up to 5 days (they taste amazing cold!).
- Freezer: Freeze individually wrapped squares for up to 2 months. Thaw in the fridge or at room temperature.
How To Get Clean Slices
This is a question I get all the time so I wanted to write out exactly what I do to get these clean slices every time! After assembling and decorating the cake I chill completely for at least 1 hour. You can also pop this in the freeze for an hour as well! The colder the cake, the easier it is to create clean lines. After chilling the cake, fill a large glass with hot water. I typically use a large Stanley or travel mug. Place a large, sharp knife (not serrated) in the hot water for 1 minute. right before cutting pull the cake out of the fridge. Wipe the knife with a paper towel or towel and immediately slice. You do not want any water transferring to the cake. Repeat for each slice, allowing the knife to get hot again by placing in the water for 10-15 seconds. That’s how I get picture perfect slices every time 🙂
These Hostess Brownies are everything you loved about the lunchbox classic—but even better. With layers of rich chocolate, creamy marshmallow, and that nostalgic swirl on top, they’re guaranteed to steal the show at any bake sale, party, or weeknight dessert.
Let me know if you make them! I’d love to see your swirls.
Hostess Brownies
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup natural cocoa powder
For the marshmallow cream:
- 8 oz marshmallow cream
- ½ cup salted butter room temperature
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream room temperature
- 1 ½ cups powdered sugar
For the ganache:
- 8 oz bittersweet chocolate I use Ghirardelli baking bars
- ¾ cup heavy cream
Instructions
For the brownies:
- Preheat the oven to 350° and grease and line a 8×12 or 9×13 metal baking pan with parchment paper. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 1-2 minutes, until the batter becomes a light.
- Sift in flour, cocoa powder and salt. Mix lightly until just combined.Pour the batter into the prepared pan and spread evenly. Bake for 25 – 30 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the oven and lallow to cool for 20 minutes before placing in the refrigerator for at least an additional 30 minutes to chill completely.
For the marshmallow cream:
- In a large bowl, beat softened butter until creamy, about 30 seconds .Add marshmallow fluff, powdered sugar, and vanilla extract. Beat on medium-high until fluffy and smooth. Add milk or cream a tablespoon at a time until it’s spreadable but still thick. Set aside 1/4 cup for the swirls. Spread the buttercream over the cooled brownies. Chill for 15 minutes while you prepare the ganache.
For the ganache:
- Place chopped chocolate in a bowl. Add heavy cream to a heatproof bowl and microwave for 1 minute until hot. Pour hot heavy cream over the chocolate and let sit for 1–2 minutes.
- Stir slowly until smooth and glossy. Let it cool for 5–10 minutes before pouring over the frosted brownies. Use an offset spatula to spread the ganache gently. Chill again for 15–20 minutes to set the top.
- Add remaining marshmallow cream to a piping bag fitted with a small round piping tip and pipe swirls across the top of the ganache. Cut and serve!
Hello! I’m planning to make this for my daughter’s birthday. Your article says real butter for base but recipe says vegetable oil. What’s the butter substitute? We don’t use vegetable oil. Thanks!
Hi! This recipe uses butter and oil but you can omit the oil for the same amount of butter 🙂