Disappearing Marshmallow Brownies Recipes

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DISAPPEARING MARSHMALLOW BROWNIES



Disappearing Marshmallow Brownies image

My mother, eileen, has tried over 200 cookie recipes in her life. Of those, this recipe was one of our favorites. The sweet, chewy bars are like a magic trick in the oven as the marshmallows melt and turn golden brown.

Provided by Eddie Bol

Categories     Dessert

Time 55m

Yield 30 bars

Number Of Ingredients 11

3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup butterscotch chips
1/4 cup butter
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup miniature marshmallow
1 cup semi-sweet chocolate chips
1/4 cup walnuts, chopped

Steps:

  • Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts.
  • Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly.
  • Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2" bars (cut 5 x 6).
  • Variations and Substitutions:.
  • Use pecans instead of walnuts;.
  • Increase nuts to 1/2 cup for a nuttier experience;.
  • Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel).

Nutrition Facts : Calories 98.3, Fat 5.3, SaturatedFat 3.1, Cholesterol 10.3, Sodium 92.6, Carbohydrate 12.8, Fiber 0.5, Sugar 9.3, Protein 1.1

DISAPPEARING MARSHMALLOW BROWNIES II



Disappearing Marshmallow Brownies II image

This rich butterscotch, chocolate, marshmallow mix is sure to be a hit with all.

Provided by Danelle Bibles

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 24

Number Of Ingredients 10

1 cup butterscotch chips
½ cup butter
1 ½ cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!

Nutrition Facts : Calories 214.3 calories, Carbohydrate 28.8 g, Cholesterol 25.7 mg, Fat 10.5 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.8 g, Sodium 127.7 mg, Sugar 20.5 g

DISAPPEARING MARSHMALLOW PUFFS



Disappearing Marshmallow Puffs image

Kids love making these tasty treats for Sunday breakfast. While baking, the marshmallows melt and blend with the cinnamon-sugar.

Provided by Taste of Home

Time 25m

Yield 16 rolls.

Number Of Ingredients 10

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon
16 large marshmallows
1/4 cup butter, melted
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk
1/4 cup chopped nuts

Steps:

  • Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

Nutrition Facts :

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