These Disappearing Marshmallow Brownies are full of chocolate chips and a have pockets of melted marshmallows scattered throughout, making these bars chewy and irresistible!!Jump to Recipe
This Disappearing Marshmallow Brownies recipe is one that my mom has been making since I can remember. It came from an old church cookbook - one that's now looking....well, very "well-loved." These cookie bars are chocolate-y and the best chewy texture, thanks to those "disappearing marshmallows!"
How do you make Disappearing Marshmallow Brownies?
First, you’ll prepare your pan by either lining with parchment paper or giving it a layer of cooking spray. Then, you’ll melt the butter and butterscotch chips using either the microwave or a saucepan. Once the butterscotch mixture has cooled a bit, you’ll stir in the flour, brown sugar, baking powder, salt, eggs and vanilla. Once that’s smooth, you’ll gently stir in the marshmallows, chocolate chips and chopped nuts (which are optional). Next, you’ll spread the batter into your pan, bake, cool, cut and enjoy!!
Should I grease the pan or use parchment paper when making cookie bars?
It depends….. Here’s what I ask myself when deciding:
- Do the bars have caramel bits, a sticky sauce or marshmallows in the batter?
- Is it important for the bars to have nicely cut, clean lines? (for example, you’re taking them to a party, etc)
If the answer to either of these is YES, I’d highly recommend parchment paper. Here’s why. First off, you don’t have to worry about the bars sticking to the bottom of the pan. Secondly, being able to take the bars out of the pan in one large chunk makes it easy to cut perfect, clean-edged bars. More on that to come below…
Here’s how to line a pan with parchment paper:
- Spray the pan with cooking spray so the parchment doesn’t move around when the batter goes in
- Cut the parchment paper to the size I need. You’ll want to make sure the bottom of the pan is covered and that there’s a little extra paper to use as “handles” when pulling the bars out of the pan
- Add the batter and spread it out, carefully, so the paper stays in place
- Bake the bars
- Remove the bars from the oven and run a butter knife around the edges just in case it’s sticking to the edges of the pan
- Let the bars cool completely. You can let them cool on the counter at room temperature, but if you’re a little more impatient (like myself), you can also stick them in the fridge
- Once they’re cool, you’ll be able to pull the bars out of the pan, transfer to a large cutting board, remove the parchment paper and cut the bars into nice clean squares!
How do I know when the Disappearing Marshmallow Brownies are done baking?
You’ll bake these for 20-25 minutes, but as you know, ovens can vary quite a bit. Therefore, it’s nice to have an idea of what they should look like when finished. When these Disappearing Marshmallow Brownies are ready to come out of the oven, they’ll be golden brown on top and the bars will be a little jiggly. Don’t worry too much about the jiggle, as they’ll firm up once they’re cool.
But for future reference, any cookie, bar, brownie, cake, etc, is safe to eat once the very center is 160F or warmer (as this is the temperature that eggs are fully cooked). If you don’t have a thermometer you love and trust, I’d highly recommend this one or this one!! Such a helpful product to have.
Where do the marshmallows “disappear” to?
Although these bars taste quite magical, the marshmallows don’t really “go” anywhere. Essentially, when the brownies (or I really should call them blondies!) are baking, the marshmallows melt, forming marshmallow-lined holes that make these brownies so, so tasty!!
Some of my other favorite cookie bars...
And if you are a fan of nuts, these Butterscotch Brickle Bars might just be my #1 favorite bar recipe out there!! They're so crunchy, flavorful and....addictive!
Disappearing Marshmallow Brownies
- 1 c butterscotch chips
- ½ c butter
- 1 ½ c flour
- ⅔ c brown sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 2 c mini marshmallows
- 2 c semi-sweet chocolate chips (milk chocolate is fine too)
- ½ c chopped walnuts or pecans optional
- Preheat oven to 350°F.
- Line a 9x13 pan* with parchment paper (or spray with cooking spray).
- Add the butter and butterscotch chips to a microwave-safe bowl. Microwave until smooth, stirring frequently.
- Pour the butterscotch mixture into a large mixing bowl. Add the flour, brown sugar, baking powder and salt.
- Add the vanilla and eggs and stir until smooth.
- Gently stir in the marshmallows, chocolate chips and nuts (optional) just until combined.
- Spread into your prepared pan and baked for 20-25 minutes.
- The center will be jiggly, but will become firm when cool.
Recipe added to the Weekend Potluck.