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Disappearing Marshmallow Brownies: Blonde Brownies Recipe Variation

Disappearing Marshmallow Brownies are not brownies at all.

Rather they are blondies – a brownies recipe variation flavored with brown sugar rather than cocoa. And this one is also flavored with butterscotch chips.

And another misnomer: marshmallows in the cookie dough don’t actually “disappear.” They melt!  

Sugar bonds in the marshmallows begin to break down when temperatures are at 103°F or higher. So once you put the blondies into a heated oven, the marshmallows’ spongey texture begins to to turn to “liquid” and seep into the cookie dough.

Disappearing Marshmallow Brownies from The Cookie Elf

Prep time: 10 minutes (plus cooling time)

Bake time: 20-25 minutes

Makes 3 - 3 1/2 dozen bars


1 cup (6-ounce bag) butterscotch-flavored chips 

½ cup (1 stick) butter or margarine

2/3 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 ½ cups self-rising flour

2 cups miniature marshmallows

1 cup chopped walnuts or pecans

2 cups (1 12-ounce bag) semi-sweet chocolate chips

Directions for Disappearing Marshmallow Brownies

Dark and Light Disappearing Marshmallow Brownies from The Cookie Elf
  1. Set the butter and butterscotch chips in a heavy, large saucepan. Cook at low to medium temperature, stirring constantly, until ingredients are melted and blended together. Allow mixture it to cool to room temperature.
  2. Preheat oven to 350º F. Line a 13 x 9 baking pan with parchment paper or aluminum foil, allowing ends to extend over two sides of the pan. Coat the liner lightly with vegetable spray. 
  3. Add brown sugar, eggs, vanilla, and flour to pan. Use a large spoon to mix them together until the dough is well blended.
  4. Reserve a couple of tablespoons each nuts and chocolate chips.
  5. Fold in marshmallows, remaining nuts, and remaining chips into cookie dough. The dough will be thick.
  6. Spread mixture evenly onto bottom of the prepared baking pan. Sprinkle the surface with reserved nuts and chocolate chips.
  7. Bake for 20-25 minutes. Do not over bake. Remove the pan from the oven. Cover the cookies with a piece of aluminum foil, stretched across the pan and crimped around edges tightly, which will help the bars to stay moist. Use a sharp knife to poke 8-12 tiny holes in the surface of the foil for venting. Allow the pan to cool completely on a wire rack
  8. Remove the foil cover. Grasp ends of pan liner and lift the bars from the pan. Peel away the foil or parchment paper. Use a sharp knife to cut the blondies in seven rows of five (or in any other size you wish.)
  9. Store bars loosely covered at room temperature.

Special Baking Tips for Disappearing Marshmallow Brownies

Allow melted butter and butterscotch chips to cool before adding other ingredients, especially chocolate chips. Otherwise, chocolate chips will melt in the warm dough. (See picture, above). The darker cookies got that way from melted chocolate chips in the dough.

To help cut bars cleanly, set the cooled pan in the refrigerator for one hour. Then cut bars according to the above instructions. Don’t leave the blondies in the fridge much longer than that or they will dry out.

See more easy cookie recipes on our The Elf's Brownies Pinterest board.

More Easy Blonde Brownies Recipes from The Elf

Classic Blonde Brownies Recipe ...

Butterscotch Brownies: simple Blondies from scratch ... 

Congo Bars: a popular blonde brownie variation .... 

Nutella Peanut Butter Brownies: Easy Blondie and Brownie in One Recipe ... 

Pecan Praline Blondies: rich, buttery bar cookie with just 7 ingredients ... 

White and Dark Chocolate Chip Blondies: a brownie variation ... 

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