This is one of those recipes I grew up on. I had forgotten how much I loved these magical brownies. The combination of butterscotch, marshmallow, chocolate, and walnuts is delightful! The marshmallows really do “disappear” into thin air, leaving remnant puffy little craters. These brownies are meant to be gooey in the middle. They’ll leave you with fudgy fingers and a sweet sticky smile!
Disappearing Marshmallow Brownies
INGREDIENTS
1 cup butterscotch chips
1/2 cup butter
2/3 cup brown sugar
1 tsp. vanilla
1/2 tsp. salt
2 eggs, lightly whisked
1 1/2 cups all-purpose flour
2 tsp. baking powder
2 cups mini marshmallows
2 cups semisweet chocolate chips
1/2 cup walnuts, chopped
DIRECTIONS
1. Preheat oven to 350 F.
2. Melt butter and butterscotch chips in a large saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.
3.. Stir in brown sugar, egg, and vanilla. Mix well. Add flour, salt, and baking powder. Stir until well incorporated.
4.. Fold in the marshmallows, chocolate chips, and nuts until just combined (at this point the batter should still be warm enough to melt some of the chocolate chips but not so hot as to melt all of the marshmallows). Pour into a greased 9×13 baking dish.
5. Bake in preheated oven for 25-30 minutes. DO NOT OVERBAKE. The center will still jiggle but will firm up when cool. Remove from the oven and cool completely before cutting into squares.
Makes a 9×13 pan of brownies.
(My mom’s recipe.)
Nom nom nom! Made these last night, and they are delicious! I didn’t include walnuts, since I didn’t have any, but my husband says nuts don’t belong in brownies anyway. LOL This recipe is a keeper!
Now I’m sure I let the batter cool too much! My chocolate chips definitely did not melt. That explains it! They still tasted good though . .
Brittany- I changed the directions slightly to make them clearer- you want the batter to be warm enough to melt the chocolate chips but not too hot or your marshmallows with all melt. Hope that helps!
Brittany- I went back and checked the recipe (it’s my mom’s)to see if I left something out, and I didn’t- they don’t have any cocoa powder. The only thing I can think of that would make a difference is letting the butter and butterscotch mixture cool too much before adding the remaining ingredients. (Maybe I should have been clearer in my instructions.) If you used the full two cups of chocolate chips they should have melted a bit when combined with the other ingredients to make the batter chocolatey. I’ve never had them turn out differently! Sorry that it didn’t turn out how you expected. I’m stumped though.
Jessie,
I made these today and they turned out way different than I remember yours being! Mine look like blondies instead of brownies. Did you add cocoa to your batter to get them more chocolatey?
Thanks!
Brittany