Disappearing Marshmallow Brownies

These brownies aren’t your standard chocolate affair. Butterscotch chips melted with butter form the base, and miniature marshmallows folded into the batter disappear during baking, leaving behind pockets of gooey, chewy sweetness throughout.

The name says it all: the marshmallows vanish. They melt into the surrounding batter and create a texture that’s part blondie, part caramel chew. Chocolate chips and chopped nuts stay intact, giving you crunch and richness in every square.

The key instruction here is fold, don’t stir. Five strokes to combine the marshmallows, chips, and nuts. Overmixing deflates the batter and you lose that tender, fudgy texture. And when the center still jiggles at 20 minutes, trust the process. It firms up as it cools.

Chef Tips

• Cool the butterscotch mixture to lukewarm before adding the egg. Too hot and the egg scrambles, leaving you with a grainy batter.
• Pull them at 20 minutes if the edges are set but the center wobbles. Overbaking turns these from chewy to dry and cakey.
• Let the pan cool completely before cutting. The brownies slice cleanly when fully set but crumble if you cut them warm.
• Line the pan with parchment for easy removal and cleaner squares.

Variations

• Use white chocolate chips instead of semi-sweet for an all-butterscotch flavor profile.
• Add a swirl of peanut butter on top before baking for a butterscotch-PB combo.
• Sprinkle flaky sea salt over the top right out of the oven to balance the sweetness.