Disappearing Marshmallow Brownies
These Disappearing Marshmallow Brownies are a church cookbook classic! These brownies are filled with chocolate, butterscotch, and marshmallow to create a moist, chewy, rich, and decadent treat.
Disappearing Marshmallow Brownies are a classic recipe for a reason!
Now, I assume these brownies got their name because of the “disappearing” marshmallows. But I also think it’s fitting just based on how quickly they disappear once they’re baked. They are just that good! They definitely didn’t last in my house.
These brownies are plenty chocolatey, but also have a bit of a blondie feel to them thanks to the addition of butterscotch chips. They’re soft, gooey, sticky, sweet, and overall just the best brownie you’ll ever sink your teeth into.
Why You’ll Love Disappearing Marshmallow Brownies
- Simple and quick. This recipe is made with easily accessible ingredients and takes no more than 10 minutes to prep before the brownies are in the oven.
- Total crowd-pleaser. Like I said, just watch how quickly these disappear the next time you serve them at a party!
- Amazing flavor. What’s not to love about the perfect combination of chocolate, marshmallow, and butterscotch?
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Baking Chips – You’ll need both butterscotch chips and chocolate chips for this recipe. The butterscotch chips are melted with butter to form a base for the brownies while the chocolate chips are added for texture!
- Butter – I recommend using unsalted butter so as not to make the brownies too salty.
- Vanilla Extract – Adds flavor depth and warmth.
- Egg – Just one egg binds everything together.
- All-Purpose Flour – Gives the brownies their structure.
- Brown Sugar – Brown sugar provides sweetness and makes the brownies extra chewy and moist.
- Baking Powder – Gives the batter a little lift.
- Salt – Cuts the sweetness of the other ingredients.
- Mini Marshmallows – Our “disappearing” ingredient. Marshmallows melt into the batter as the brownies bake to create pockets of sweet gooeyness.
How to Make Disappearing Marshmallow Brownies
- Step One: In a large saucepan, combine butterscotch chips and butter. Cook over medium-low heat until melted, stirring frequently. Cool slightly, then add in egg and vanilla. Stir to combine, then mix in flour, brown sugar, baking powder, and salt.
- Step Two: Fold the marshmallows and chocolate chips into the prepared batter, then spread the mixture into a greased square baking pan. Bake at 350ºF for 25 minutes, cool slightly, then cut and serve.
Equipment Needed
These kitchen tools will help you make this recipe.
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What to Serve with Disappearing Marshmallow Brownies
I love to enjoy these brownies fresh and warm out of the oven!
They’re totally satisfying on their own, but you can’t go wrong by pairing them with a scoop of homemade vanilla ice cream or topping them with a drizzle of hot fudge or caramel sauce.
Recipe Tips and Tricks
- Grease the baking pan. A light layer of cooking spray or butter makes it so much easier to get the brownies out of the pan once baked.
- Keep an eye on the butterscotch. As the butterscotch and butter melt, be sure to watch closely and stir frequently. Left unattended, the mixture can quickly burn.
- Check for doneness. I recommend taking the brownies out of the oven once the edges are set and beginning to turn golden-brown, but the middle still looks slightly underdone. It will set up as the brownies cool and the center will be amazingly chewy.
- Cool before cutting. For clean cuts, give the brownies plenty of time to cool before you slice into them.
Variations and Substitutions
- Add nuts. If you like nuts in your brownies, try mixing in ½ cup of chopped walnuts or pecans! The nutty crunch breaks up the gooey sweetness perfectly.
- Try other baking chips. Try using peanut butter chips in place of the butterscotch (or ½ of each) for a fun flavor twist.
Storage Instructions
Sliced brownies can be stored in an airtight container at room temperature for up to 2 days.
For slightly longer storage, leave the brownies uncut and keep them at room temperature for 3-4 days!
Can these be frozen?
To freeze your marshmallow brownies, let them cool completely, then wrap them tightly in plastic wrap and foil or store in a freezer-safe container. They will last in the freezer for up to 3 months.
When you’re ready to serve them, let them thaw completely at room temperature, cut into squares, then enjoy!
Why Do My Brownies Keep Sinking in the Middle?
There could be a couple of reasons your brownies tend to sink in the middle:
- They’re underbaked. Sometimes the last few minutes are all the brownies need to rise properly. If they seem sunken in the center, they may just need a couple more minutes to bake.
- They’re over-mixed. Over-mixing the batter can end up incorporating too much air into it. This air causes the brownies to rise a lot as they bake, then sink a lot as they cool. Mix well, but only until just combined.
Why Does My Brownie Taste Like Cake?
A cake-like texture is usually just the result of a skewed wet ingredient to dry ingredient ratio. More often than not, you’ve simply over-measured your flour!
For the most accurate results and the perfect brownie texture, I recommend spooning the flour into the measuring cup, then leveling it off with your finger. This keeps it light and fluffed and prevents the flour from getting packed in.
Brownie Recipes
Craving more brownie recipes?
- Banana Split Brownies
- Peanut Butter Cheesecake Brownies
- Chocolate Raspberry Brownies
- Reese’s Stuffed Brownies
- Caramel Bacon Brownies
- Snickers Brownies
- Tiramisu Brownies
- Cherry Chocolate Brownies
- Peanut Butter Brownie Cupcakes
- Brownie Cheesecake Cups
- Salted Caramel Brownies
You’ll also like these Brownie Mix Cookies and Magic Cookie Bars.
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Disappearing Marshmallow Brownies
Ingredients
- ½ cup butterscotch chips
- ¼ cup unsalted butter
- ½ tsp vanilla extract
- 1 large egg
- ¾ cup all-purpose flour
- ⅓ cup brown sugar packed
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9-inch square baking pan.
- Add butterscotch chips and butter in large saucepan over medium low heat. Melt, stirring frequently. Remove from heat. Cool slightly.
- Add egg and vanilla to the saucepan and stir to combine. Add flour, brown sugar, baking powder and salt and stir to combine.
- Fold in marshmallows and chocolate chips. Spread mixture into baking pan.
- Bake for 25 minutes. Let cool before cutting.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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