My Balinese stepmother, Putu, let me to help her cook chicken during a recent trip to Bali, and I hastily committed her “non-recipe” to memory to bring home. You basically want to get the ingredients properly blended and at least partly mass-reduced; she has a large mortar and pestle for this type of thing; I don’t, so I wind up using both sides of my meat mallet. They are also a (relatively) healthy pile of wings because they are baked rather than fried. They go well, in my opinion, with roasted sweet potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 brownies |
Ingredients
- 1 cup butterscotch chips
- ½ cup unsalted butter
- ⅔ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups miniature marshmallows
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Combine butterscotch chips and butter in a microwave-safe bowl; microwave on high for 1 1/2 minutes. Stir, then continue to cook in 15-second intervals, stirring after each interval, until melted and smooth, 1 to 3 more minutes. Set aside to cool slightly.
- Stir brown sugar, eggs, and vanilla together in a large bowl. Mix in melted butterscotch chips, then mix in flour, baking powder, and salt until smooth. Stir in marshmallows and chocolate chips. Spread batter evenly into the prepared baking pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Cool completely, then cut into 24 squares.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 136 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My husband liked these brownies, but I did not care for the marshmallows in them. Also, the butterscotch flavor was nonexistent. If it were left to me, I wouldn’t make them again, but because he liked them, they made be made occasionally.
I hadn’t made these for a while, so when I found this recipe, I had to make them for a family gathering. They were a hit! I didn’t have any trouble, just followed the recipe. I will be making them again.
I made these today and they turned out great. They were very sweet and tasty. I followed the recipe exactly, except I didn’t quite have an entire cup of butterscotch chips, so I also added some white chips. In my electric oven, it took about 20 minutes to bake. I understand why these are called “disappearing” marshmallow brownies: because the marshmallows disappear into the brownies, and because the brownies themselves also quickly disappear!
I was looking for a recipe to use up stale mini marshmallows. It was more of a marshmallow treat than a brownie, but that’s what I was going for and it was deliciously sweet. All I had were dark chocolate morsels, which balanced out the sweetness of butterscotch and marshmallows. I would probably add another 1/2 cup of chocolate, because I love chocolate.
Very disappointed. There was too much filling and not enough cookie. Additives should enhance a cookie not take it over. They were way too sweet and didn’t hold their shape. Too messy to eat. Maybe with ice cream they would be okay. I double checked to make sure I followed the recipe and I did. Will definitely not make these again. They “disappeared” into the trash.
These are fabulous!! My friends loved them & I have shared the recipe. I warmed one in the micro for about 6 sec. then added a scoop of vanilla ice cream. WOW!!! What a treat.
I made this recipe as directed, and we did not like them. Despite them looking browned and pulling away from the sides of the pan, they tasted underbaked.
I wasn’t sure how these would turn out because melting the butter and butterscotch chips was a little weird but once it all came together they are really good!! I did add a cup of walnuts because my husband likes them in his brownies. Will definitely make again!!
My eight year old made these today with very little help. They are delicious!
I have a SWEET tooth…. These are squishy & sweet
It was great. Thank you
whoever said you can’t eat just one was absolutely right! These are delicious! Made as written except cooked for 20 minutes. Cooled for 10 then refrigerated until set as someone suggested. I greased the dish and then added a parchment to the bottom, greased that and had no problems getting it out. I made 1/2 a recipe, and glad I did otherwise I would have eaten a whole 9×13 pan!
This guy gets a standing “O”.
These are a favourite in my house, first made for our son by request for his 18th birthday, instead of cake. I’ve made them for various parties, events, and holidays ever since. These are ALWAYS requested, especially by children and young adults — it’s so sweet! You need to add at least 5 min. to the bake time, watching carefully. If you bake too long, the marshmallows disintegrate entirely. I also use 1.5 times the marshmallows and 1.5 times the chocolate chips. Lastly, don’t worry too much if your melted butter and chocolate chips look a bit grainy or the oil separates. This is from melting on too high heat. Once everything is incorporated, the finished product will still turn out nicely.
I made these years ago and finally found the recipe and it’s just as good as it was years ago!!
I was out of butterscotch chips and I’m not a fan of chocolate, (I know, I know…how?!?) so I substituted white chocolate chips – it was sooooo delicious!
fantastic!!! super easy recipe!!!
I ate the whole pan by myself in 2 days. I’m making more now. These things are so rediculously delicious.
These are SO rich but they are SO good!!! I’m not a big butterscotch fan but before I knew it, I had eaten an entire row. I forgot to set a timer but they baked somewhere between 18 and 23 minutes. I took them out when the marshmallows were making a bubbly crust on the edges. Those edges were my favorite, as well as my 8 year old daughter’s favorite, which is strange because she always wants inside pieces. I melted my butterscotch chips and butter (real butter, not margarine) in a double boiler and it took forever and looked incredibly unappetizing, until suddenly it came together. I made this recipe again today for a bake sale and used fresh butterscotch chips and melted the butter entirely first before adding the chips, and it went faster and melted more smoothly. I added an extra cup of chocolate chips the first time and just an extra half cup the second time. I like to add chips until it looks right.
This is so good, I had to stop myself from eating the whole thing…and told my family to pace themselves!
I make these pretty often and the entire pan is usually gone in less than 24 hours. I brought these to church once for a potluck and everyone was commenting about them, and I mean everyone. I had at least 4 people ask me for the recipe and one person asked if they could take the leftovers home (I made several batches). To say they were a big hit would be a huge understatement. Everyone LOVED these