Sunday, April 5, 2015

Recipe #64: Disappearing Marshmallow Brownies

This is a recipe I have had forever, and never made.  I made it yesterday and really liked it, but made some minor changes.  Somewhat like a 7 layer bar/congo bar combination, but there is no coconut, and there are marshmallows.  The only way I can describe one of the roles the marshmallows play is sort of the texture of a rice krispie treat.  They also create a little crust on the top of the brownie.  The original recipe also uses a 9x9 pan, which is harder to come by than an 8x8, and I did use one, but I am going to suggest an 8x8.  If you're on the fence about making, I would try them once.  I think they're really tasty, and afterall, it's only an 8x8 pan's worth...

1/2 cup butterscotch chips                                   1/2 tsp vanilla extract
1/2 stick butter                                                     1 egg
3/4 cup flour                                                        1 cup miniature marshmallows
1/3 cup packed brown sugar                                1 cup semisweet chocolate chips
1 tsp baking powder                                             1/4 cup chopped walnuts or pecans
1/4 tsp salt

Heat oven to 350.  I line an 8x8 pan with foil, then spray with cooking spray.  Melt butterscotch chips and butter in a heavy medium saucepan over medium heat, stirring constantly.  Remove from heat and cool to lukewarm.  Put in a medium bowl, and add flour, brown sugar, baking powder, salt, vanilla and egg; mix well.  Fold marshmallows, chocolate chips and nuts into batter just until combined.  Now this is the fun part.  Spread dough in prepared pan.  I found that by spraying my fingers with the cooking spray, it was much easier to press the dough into the pan.  Bake about 20 minutes; do not overbake.    Bon appetit!





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