Disappearing Marshmallow Brownies are a sweet church cookbook brownie recipe filled with chocolate, butterscotch and marshmallows. Each bite is pure decadence.
Disappearing Marshmallow Brownies
I’m not sure where they got the name for these brownies, but I like it. Maybe because once you bake them, you watch them disappear so quickly? They did not last in my home especially with chocoholic fiancé, Matty. That guy lives for anything chocolate!
I asked him to describe them for me and he said they were “very chocolatey”. I agree, they are, but they also have a bit of a blondie feel to them. They have two types of chips: butterscotch and chocolate. I think the addition of butterscotch chips adds to the blondie taste. Brownie or blondie, they are DELISH!
You may have seen a similar recipe in your grandmother’s old cookbooks. It’s a popular recipe in those old vintage church cookbooks that grandmas love.
They are so yummy when served slightly warm from the oven. The chocolate and marshmallows have that decadent melty gooey-ness. Love the richness of a sweet treat!
For this brownie recipe, you’ll need these ingredients.
- Butterscotch chips
- Vanilla extract
- All-purpose flour
- Brown sugar
- Baking powder
- Mini marshmallows
- Chocolate chips
You could also add 1/2 cup walnuts if you like nuts in your brownies. I prefer my brownies nut-free so I typically leave them out.
How to Make
Start by preheating the oven to 350F. Grease a 9-inch square baking pan.
Add butterscotch chips and butter to a 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.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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How to Store
For cut brownies, you can store them at room temperature, covered, for 2 days. If they aren’t cut, store, covered, up to 3 to 4 days at room temperature.
You can also freeze the brownies, uncut, for up to 3 months. Make sure to store them in a freezer safe container. Thaw and cut into squares when you’re ready to enjoy.
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
How fast will these brownies disappear in your home?
- 1/2 cup butterscotch chips
- 1/4 cup butter
- 1/2 tsp vanilla
- 1 egg
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
- Preheat oven to 350F. 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.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 138mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 2g