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Disappearing Marshmallow Brownies

"A chewy blonde brownie. Please pass the milk!"
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40 m servings 179 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 242
  1. 308 Ratings

Most helpful positive review

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 b...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 b...

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 the...

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...

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 t...

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...

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 i...

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

These are excellent. I thought the flavor improved the next day. They are sweet but not too much. The marshmallows actually disappear into the dough so don't expect to see pieces of marshmallow ...

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!