Disappearing Marshmallow Brownies
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
chocolate chips
|
*
|
| 1 | each |
eggs
|
|
| ¼ | teaspoon |
salt
|
|
| 13 | cups |
brown sugar
packed |
*
|
| 1 | cup |
miniature marshmallows
|
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
chocolate chips
|
*
|
| 1 | each |
eggs
|
|
| 1.3 | ml |
salt
|
|
| 3.1 | l |
brown sugar
packed |
*
|
| 237 | ml |
miniature marshmallows
|
|
| 59 | ml |
nuts
chopped |
|
Directions
Melt butterscotch chips and butter or margarine together over low heat, stirring constantly.
Cool to lukewarm. Beat in egg.
Combine dry ingredients including sugar, and stir into melted mixture.
Fold in remaining stuff, stir just enough to combine (about 5 strokes).
Spread in greased 9x9 inch pan and bake at 350℉ (180℃) for 20 to 25 minutes.
Do not overbake; center will be jiggly but firms up as it cools.
