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.
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
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
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.
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