Disappearing Marshmallow Blondie Brownies


So this past weekend I was rocking a major butterscotch fix, and the only thing that really satiates that specific craving are my Grammy’s disappearing marshmallow squares. These bad boys are basically a blondie brownie but with a delicious butterscotchy, caramelized sugary taste. The easiness of this recipe combined with its deliciousness definitely makes these my favorite of my Grammy’s old recipes.


The secret to these brownies’ deliciousness is definitely in the marshmallows, even though you’d never know that they’re there. They help make the consistency gooey and moist, while really kicking up the flavor of your typical blondie brownie. Since the marshmallows essentially just melt, toast, and caramelize, these blondie brownies are packed with a punch of fall flavor.


  • 1/2 cup butterscotch pieces
  • 1/4 cup butter/margarine
  • 3/4 cup flour
  • 1/3 cup brown sugar, packed
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg
  • 1 cup miniature marshmallows
  • 1 cup semisweet morsels
  • 1/4 cup chopped nuts (optional)


Melt butterscotch pieces and butter in saucepan over medium heat, stirring constantly. Remove from heat — cool. While the mixture cools, prepare the rest of the ingredients. Add together flour, sugar, baking powder, salt, vanilla, and egg. Mix well. Mix in butterscotch mixture. Then fold in marshmallows, chocolate chips, and nuts. Spread in 9″ square pan. Bake at 350 degrees for 20-25 minutes. Be careful not to overbake these. The center will be jiggly, but will firm upon cooling. Bon appetit!


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