These Disappearing Marshmallow Brownies are rich and flavorful, with butterscotch and chocolate chips, plus puffy marshmallows that melt into the bars and give the most wonderful texture!
Ingredients
½cupunsalted butter
1cupbutterscotch chips
1½cupsall-purpose flour
⅔cuppacked light brown sugar
2teaspoonsbaking powder
½teaspoonMorton kosher salt
1teaspoonpure vanilla extract
2largeeggs
2½cupsmini marshmallows
2cupssemi-sweet chocolate chips(I use Guittard brand)
Instructions
Preheat oven to 350°F. Lightly spray the bottom and sides of a 9'' x 13'' pan (I like to use a light-colored metal pan) with non-stick spray and set aside.
In a large saucepan over medium-low heat, melt butter and butterscotch chips, stirring constantly. Do not let the mixture darken. Don't worry if it looks grainy or separated; it'll still work! Remove from heat - let cool until mixture is only lukewarm (you'll be adding marshmallows and chocolate chips, and don't want them to start melting before going in the oven).
In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.
Once the butterscotch mixture is the slightest bit warm, add vanilla and eggs, and stir well to combine. Then add the flour mixture and stir to combine.
Quickly and gently fold in marshmallows and chocolate chips, until just combined. Do not over stir.
Spread mixture into prepared pan and bake for about 20 minutes or so, taking care to not over bake. (I think they're best when just slightly under-baked!) The edges should be nicely browned, and the center not quite set. The bars will firm up as they cool.
Let cool COMPLETELY before cutting into individual bars.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.