Disappearing Marshmallow Brownies are a rich butterscotch blondie full of miniature marshmallows, chocolate chips, and pecans. They are so delicious that they’ll be gobbled up in minutes. But don’t let the name fool you – the marshmallows actually disappear!
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
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Key to Success #1 – Use Good Quality Butterscotch Chips
The batter for these Disappearing Marshmallow Brownies is more of a butterscotch blondie than a chocolate brownie and it is seriously delicious.
You use melted butterscotch chips to get that rich butterscotch flavor.
I would suggest using a high-quality chip like Nestle Toll House Butterscotch Chips.
You can find these in the baking aisle of your local supermarket next to the chocolate chips.
Yes, you can melt the butter and butterscotch chips in the microwave if you prefer.
I’d suggest microwaving on high power for 30 seconds then stir then continue working in 30-second increments until smooth.
Key to Success #2 – Let the Butterscotch Cool
You’ll want to let the butterscotch mixture come to room temperature before mixing in the other ingredients.
You can just let it sit on the countertop for about 20 minutes or so.
Be sure to come back and stir it well a few times while it’s cooling.
The butter has a tendency to separate from the butterscotch.
While you’re letting the butterscotch cool, you can work on gathering up your other ingredients.
You may want to mix everything together in a larger bowl.
When you first start mixing up the dough you may think it doesn’t look like enough to fill the pan but it really comes together and makes a nice thick brownie in the end.
Key to Success #3 – Bake and Watch the Magical Disappearing Marshmallows
As these Disappearing Marshmallow Brownies bake, the miniature marshmallows start to get all toasty and melty and will mix in with the butterscotch dough. It. Is. So. Yummy.
This is the before baking picture that was taken with my cell phone.
You can see the marshmallows in the mixture.
This is a photo after baking where all the marshmallows have disappeared into the dough.
They may look like they’re dry but they’re really not.
It’s the toasty marshmallows and the butterscotch that makes it look like that.
Trust me, it’s delicious!
The melted marshmallows really add a fantastic flavor and sweetness to these bars.
This is why we can get away with so little sugar in the recipe.
The marshmallow acts as an additional sweetener for the dough.
This Disappearing Marshmallow Brownies recipe came from my Grandmother Evelyn’s recipe drawer.
She died when I was a little girl but I remember her as just the best cook.
After she passed away, some family members started putting together a recipe book that included recipes from her recipe drawer. It was never finished.
I have a copy of the unfinished recipe book and I hope to be able to finish it someday.
Even though this is more a butterscotch blondie than a traditional chocolate brownie, I chose to keep the original name from my Grandmother’s recipe book in honor of her.
Please enjoy this Disappearing Marshmallow Brownies recipe in her honor!
For more recipes from Evelyn’s Recipe Drawer, look for the “Recipes From Evelyn’s Drawer” tag at the bottom of this post.
Save this Disappearing Marshmallow Brownies recipe to your favorite Brownies or Blondies board.
- 1/2 cup butterscotch chips
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 egg
- 1 cup miniature marshmallows
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans
- Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch square baking dish.
- In 3 quart saucepan over medium heat, melt the butterscotch chips and butter. Remove from heat and cool to lukewarm.
- Add flour, sugar, baking powder, salt, vanilla and egg to the butterscotch mixture. Mix well.
- Fold in marshmallows, chocolate chips, and nuts into the butterscotch mixture until just combined, about 5 strokes. Spread in prepared pan.
- Bake for 20 to 25 minutes. Do not overbake. Center will be jiggly but becomes firm upon cooling.
- Try reducing marshmallows to 3/4 cup
- Try reducing chocolate chips to 3/4 cup
- Try replacing butter with equal amounts unsweetened applesauce
Nutrition Information:Yield: 9 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g