Disappearing  Marshmallow Brownies

Disappearing Marshmallow Brownies

Maryl 0

"A chewy blonde brownie. Please pass the milk!"

Ingredients 40 m {{adjustedServings}} servings 179 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
  3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
  4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.
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Reviews 230

  1. 293 Ratings


Not paying close enough attention to the recipe, I mistakenly threw in 2-1/2 cups of marshmallows rather than the 2 cups called for. Now I don't know if that extra half cup made these brownies better or worse, but oh my gosh these were good! After having one in order to rate this recipe, I'm ashamed to even reveal how many I had after that! These were butterscotchy and chocolatey, perfectly moist, with a funny little bumpy, crackly top--so pretty! Quick and easy to throw together, with amazing results. Individual oven temps and baking pan types can, of course, affect the baking time, but mine were perfect at 24 minutes.


These have been my favorite brownies for 18 years now! Growing up my best friends mother made these (with 2 cups semi-sweet chocolate chips though)and I've loved them ever since. I now make these for my own kids who love them too. These are very rich, moist,and flavorful with the butterscotch & marshmallow making them distinctive. (I can't fathom anyone thinking they are "hard and tasteless"!?) I have found that I need to cook them for 28 minutes or else they are slightly undercooked. (My original 18 yr. old recipe card says 20-25 minutes.)


These are really, really good. I would almost be tempted to use more butterscotch chips, but then, I really like butterscotch. But they are extremely good when made as is. I did bake them for 25 minutes instead of 20, but next time I may try the 20 first just to see how they turn out when done at that time instead. They do tend to stick to the pan, so I'd suggest making sure your pan is greased really, really well. But they're definitely worth making!