Recipe by Maryl
"A chewy blonde brownie. Please pass the milk!"
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packed brown sugar
1 1/2 cups
semisweet chocolate chips
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 are really sweet. Too sweet. This is because of the addition of the melted butterscotch chips. I prefer the disappearing marshmallow brownies without butterscotch chips.
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!
If you are looking for an elegant bar that is almost too pretty to eat, forget this one. But if you're looking for rich, chewy, ooey, gooey, can't eat just one (or three) delight--this is the ticket! Really fun and soooooo delicious!!!!
This is basically the recipe I used about 25 years ago when my kids were young, and the brownies are just as good today as they were then. The melted butter and butterscotch chips really make it rich, and the marshamallows make a nice crust and give a good chewiness. I did bake for longer than specified by this recipe.
These were totally amazing and very much a keeper to be made again. I used 2 cups of choco chips since I didn't have any butterscotch on hand, and melted both cups with the butter on the stove instead of just melting one cup in the microwave with the butter and reserving the other. I also baked them for the full 20 minutes and at first they still seemed like they weren't quite done yet, but i'm glad I didn't bake them any longer because after cooling they turned out just right. Thank you for sharing this recipe and the recipe name fits, because they're going to disappear fast. :)
very good. I modified a bit. I used pb chips and added a cup of quick cooking oats.
* Percent Daily Values are based on a 2,000 calorie diet.
Disappearing Marshmallow Brownies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 76
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