Disappearing Marshmallow Brownies Recipe - Allrecipes.com
Disappearing  Marshmallow Brownies Recipe
  • READY IN 40 mins

Disappearing Marshmallow Brownies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2008

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.

Most Helpful Critical Review
Dec 29, 2010

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.

Nov 01, 2004

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.)

Oct 29, 2007

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!

Oct 14, 2002

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!!!!

Dec 19, 2006

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.

May 05, 2007

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. :)

Feb 19, 2006

very good. I modified a bit. I used pb chips and added a cup of quick cooking oats.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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