Reviewed: Sep. 26, 2011

Very good, rich dessert. As others have noted, you can cut back on the chocolate chips -- it's sweet enough as is. With the marshmallows, it can be hard to tell when it's done. I baked mine for 30 minutes; the edges got a little brown, but it was still moist.

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Reviewer:

bmw2799

Reviewed: Jul. 5, 2011

absolutely amazing! i had to switch the amounts of butterscotch and chocolate chips because of what i had (or didnt have) on hand. also, i used up my stale marshmallows for this, and just cut the full size ones into quarters. i served it with ice cream and it was truly fantastic. i'm a dessert kind of girl, and this one is so worth it!

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Reviewer:

lori

Reviewed: Jan. 27, 2011

I've used both recipes in this site and both are great! I found myself yearning for some nuts in it, though. Will add about a 1/2 cup next time - I'm going to experiment with chopped peanuts, walnuts and pecans (individually for starters).

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Reviewer:

Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Reviewed: Jan. 5, 2011

SO SO SO SO GOOD! These turned out rich and gooey and chocolatey and very much like something you would get a restaurant topped with a scoop of vanilla ice cream. I have never made a better tasting bar-type dessert at home. I used the microwave to melt the butterscotch chips and butter together. Just mix every 10 seconds at first, then every 5 seconds once the chips have softened up until it is combined and smooth. I will make this again and again.

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Reviewer:

DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 13, 2010

SO GOOD! These are delicious and VERY rich! My family loved them. I added an extra 1/2 cup of marshmallows and made sure to really grease the sides of the pan (the marshmallows like to stick). They fall apart if you eat them hot (but they are sure good hot). Let them cool completely in the pan and they cut into bars really easily. I cooked for 18-20 minutes. Keep an eye on the marshamllows or they burn.

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Reviewer:

POOHBECK

Cooking Level: Expert

Reviewed: Sep. 13, 2010

These certainly disappeared for me. I used white chocolate chips instead of semisweet, but I (and everyone else) still thought they were delicious. My only complaint is that they really fell apart once I tried to get them out of the pan. Next time, I am going to try refrigerating them overnight before trying to remove and/or cut.

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Reviewer:

Jess2355

Reviewed: Sep. 9, 2010

I made this and wasn't sure how it will turn out just because of all of the marshmallows required. They melted and the only thing reason you knew they were there was due to the chewiness of the brownies!! Great! I loved the chocolate chips as well. One other thing- I didn't have butterscotch chips but I did have butterscotch syrup from an ice cream sundae so i used that and it still turned out great! Thanks

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Reviewer:

Lovesgoodfood!

Cooking Level: Intermediate

Reviewed: Jul. 16, 2010

Basically the same darn thing as the other recipe... good stuff. This one has more chocolate: yum. Can't hurt! THese treats are DEEELish!

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Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 10, 2009

If you like butterscotch chips, then you'll probably really like these brownies. We all liked them, but didn't love them. When we think of brownies we think of chocolate/fudge, not butterscotch, but they were good. Easy to make.

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Reviewer:

klynn141

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jun. 8, 2009

These are the bomb! I love the combination of flavors. I don't usually have marshmallows on hand, but always have marshmallow creme. I just use a 7oz tub and swirl it into the brownie batter when i add the chocolate chips. It works perfectly every time. I will say that these have to cook longer than 15-20 minutes even in my convection oven. Delicious!

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