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Hostess Brownies

These Hostess-Inspired Brownies are rich, fudgy, and layered with fluffy marshmallow buttercream and smooth chocolate ganache. Topped with the signature swirl, they’re a nostalgic homemade version of the classic treat. Perfect for parties, lunchboxes, or a sweet indulgence any day.
Prep Time20 minutes
Cook Time25 minutes
Servings: 12 brownies
Author: Emily - My Messy Kitchen

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 8x12 or 9x13 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!