Best 5 Disappearing Marshmallow Brownies Ii Recipes

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
• In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
• Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• 1. STEP ONE; Melt in 3 quart heavy saucepan over medium heat, stirring constantly. Remove from heat, cool to lukewarm
• 2. STEP TWO; Add to butterscotch mixture in saucepan. Mix well
• 3. STEP THREE; Fold into butterscotch batter just until combined, about 5 strokes. Spread in greased and floured pan.
• 4. Bake at 350 degrees for 20 to 25 minutes. DO NOT OVER BAKE. Center will be jiggly ,but becomes firm upon cooling.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• 1. Grease bottom and sides of 9-inch square baking pan.
• 2. Melt butterscotch pieces and butter in a heavy 3-quart saucepan over medium heat, stirring constantly. Remove from heat; cool to lukewarm.
• 3. Add flour, sugar, vanilla, and egg to butterscotch mixture in saucepan. Mix well.
• 4. Fold marshmallows, chocolate pieces, and pecans into butterscotch batter just until combined, about 5 strokes.
• 5. Spread in prepared pan and bake 20 to 25 minutes at 350. DO NOT OVERBAKE! Center will be jiggly but becomes firm upon cooling.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts.
• Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly.
• Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2" bars (cut 5 x 6).
• Variations and Substitutions:.
• Use pecans instead of walnuts;.
• Increase nuts to 1/2 cup for a nuttier experience;.
• Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel).

DISAPPEARING MARSHMALLOW PUFFS

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.