Reviewed: Jan. 25, 2008

We really enjoyed this brownie recipe! A delicious change from the original. We found we had to turn our oven down a bit though, other than that, I think I've beat my sister's brownies with this one!!!!

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Hot in the Kitchen

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Reviewed: Jan. 13, 2008

These brownies are yummy! My husband asked my not to make them again-because he ate most of the pan!!! Very simple to make!

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Meredith

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Reviewed: Dec. 2, 2007

These are absolutely delicious! I was a little worried when I made the batter, because it seemed so thick, and I was afraid that cutting down the butterscotch chips by 1/3 c had adversely affected it, but they turned out just fine. I actually found my marshmallows stayed identifiable, unlike what other reviewers mentioned, but didn't mind at all. The only thing I had problems with was that the batter didn't lie very flat, so they came out a bit lumpy and bumpy. But otherwise, this rich, sweet blondie that goes just perfect with a big glass of milk will disappear in no time in my residence.

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Juliana

Cooking Level: Intermediate

Home Town: Markham, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Nov. 25, 2007

Everyone in my house said "WOW!!!" They were great. The middle wasn't cooked for me even after giving it 20 min, so we ate around it. Next time will try at least 25 min.

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Nov. 14, 2007

I'd give it 3, but the family really loved them so it gets a 4. I added 1/4 cup of cinnamon chips too.

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Montgomery Bakers

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Monticello, Minnesota, USA

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Reviewed: 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!

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RwnMayfair

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

So addictive! These were absolutely wonderful! The only thing I did differently was to use all butterscotch chips and bake exactly 22 minutes. They are easier to cut when totally cooled but who can wait that long?? Thank you for a definite KEEPER recipe!

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ANNE49R

Cooking Level: Expert

Home Town: Brownsville, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 21, 2007

These were pretty good. I didn't have butterscotch chips so I just used extra semi-sweet chocolate chips. I'm sure it would be very tasty with the butterscotch. As mentioned, these are not good warm. I popped mine in the fridge after they cooled a little and tried them chilled. Very good. Will try again with butterscotch chips!

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BTittle

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Reviewed: Jul. 27, 2007

maybe these didn't turn out so well because I omitted the butterscotch chips. Tasted like cake. Softness was a bonus. Most likely won't make again...

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Papoose's Mom

Cooking Level: Intermediate

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Reviewed: May 28, 2007

These brownies are a yummy, nice change from the standard chocolate brownie I normally bake. The marshmallows melt into the dough and make them nice and fluffy! I'm not a huge fan of butterscotch, so I think next time I will double up on the choclate chips, melting only some with the butter so there are still some actual 'chips' in the brownie. YUM!

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: May 10, 2007

This batter was thick like candy, I wasn't sure they would turn out, but it was quite delish. They did stick a little to the side of a non stick pan. I would make these again!

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adl40

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 5, 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. :)

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Sherry

Cooking Level: Expert

Home Town: Coeur D Alene, Idaho, USA

Living In: Auburn, Washington, USA

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Reviewed: Apr. 19, 2007

Really good!! I couldn't wait to get these out of the oven because they smelled so good! While they tasted good warm, they tasted even better the next day when they were completely cooled. They were a little messy warm as well, but cut nicely the next day. Very rich, so a glass of milk is a must!

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Mar. 13, 2007

Yum! I was looking for a chewy blondie and these definitely fit the bill! I baked them for about 23 minutes and they turned out great. I can't wait to try different combinations with peanut butter or caramel chips!

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Katie

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Reviewed: Feb. 15, 2007

YUM, these are decadent! Made them for Valentine's Day for my boy's daycare and they turned out great. I didn't have butterscotch chips, so used milk chocolate chips and semi-sweet as called for and they were great. I would have like to have tried with peanut butter chips, but there's a peanut allergy at the daycare, so milk choc it was! I think any type of mixture I'm sure would be fantastic!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: 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.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 6, 2006

I guess these were o.k. To me they tasted like chocolate chip cookies. I did cook them more than the 20 minutes (I think I cooked them for 25) as some suggested. I just didn't see the WOW factor in these. Maybe if they were made with peanut butter chips it would have been more interesting. I'm not sure if I'll make these again.

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Jackie O.

Cooking Level: Beginning

Home Town: Tinley Park, Illinois, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Apr. 28, 2006

I made these w/ my grandsons & they were fabulous. My youngest grandson said they are the best brownies he's ever eaten. (of course everything we make is the best he's ever eaten ;o) ) But even my non-butterscotch loving husband loved these. I cooked them for the full 20 minutes & think they could have used 5 more. I only had a cup of miniature marshmallows (they really do disappear) & they still turned out allright.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 19, 2006

This was very easy to make and pretty popular with the goup. I thought the flavor was good, but not exceptional so only giving it 4 stars instead of 5. A good recipe to have on hand for something quick and sweet.

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