Best 13 Marshmallow Brownies 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.

MARSHMALLOW BROWNIES

Steps:

• In a microwave, melt butterscotch chips and butter; stir until smooth. Cool for 10 minutes. , In a large bowl, beat the eggs, brown sugar and vanilla until blended. Beat in butterscotch mixture. Combine the flour, baking powder and salt; gradually add to batter and beat until mix well. Stir in the marshmallows, chocolate chips and nuts. , Spread into a greased 13x9-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely on a wire rack.

DELUXE MARSHMALLOW BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool. In a large bowl, combine the sugar, eggs, vanilla and melted chocolate. Combine flour and baking powder; add to chocolate mixture and beat just until blended. Fold in nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large heavy saucepan, melt butter and chocolate. Stir in sugar and milk. Cook over low heat for 20 minutes, stirring frequently. Gradually whisk in confectioners' sugar until smooth. Remove from the heat; stir in vanilla. , Place marshmallows over warm brownies; pour warm topping over marshmallows. Cool on a wire rack for at least 2 hours before cutting.

DISAPPEARING MARSHMALLOW BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!

CHOCOLATE PEANUT BUTTER MARSHMALLOW SWIRL BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking pan with cooking spray and set aside.
• Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined.
• Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking.
• Bake for 10 minutes.
• Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer.
• Carefully drop remaining batter by spoonfuls over all.
• Bake an additional 30 minutes.
• Cool completely before cutting into 24 pieces.

MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Melt butterscotch morsels and butter in a large bowl in microwave. Stir the mixture well and let it cool to lukewarm.
• While the liquid mixture is cooling, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well. Fold in marshmallows and chocolate morsels.
• Spread batter into a lightly greased 9x13 inch pan.
• Bake 25 minutes. Be careful not to overcook.

PEANUT BUTTER MARSHMALLOW CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
• For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
• In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
• Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
• Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
• Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
• Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

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 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.

GOO GOO CLUSTER BROWNIES WITH CARAMEL-MARSHMALLOW BUTTERCREAM

Steps:

• Pre-heat the oven to 350 degrees (F). To make the brownies, melt together the butter and unsweetened chocolate in a microwave-safe bowl on high heat for 90 seconds. Remove it from the microwave and stir until all the chocolate is melted and the mixture is smooth (it smells amazing). Add in the sugar, and stir until it is well combined. Mix in the eggs, one at a time, then add the vanilla and salt. Finally, stir in the flour. Put a couple tablespoons of the brownie batter into paper-lined cupcake tins. They should be about half full. Cut each Goo Goo Cluster into four equal pieces and press one piece into the brownie batter. Cover with another tablespoon of batter, so the cupcake tins are about 3/4 of the way full. Bake for 23-25 minutes, until the brownie is set (it'll give a little when you press your finger into the top of the brownie, but it shouldn't be jiggly at all). Let the brownies cool completely before you frost. To make the buttercream, start out by melting the caramels with a splash of heavy cream. Pop them in the microwave for 30 second increments, stirring in between to avoid burning. Once the caramel is melted and smooth (should take 90 seconds to two minutes), set it in the fridge so it cools a bit (the cream will keep it from getting too hard). Whip together the butter and marshmallow cream until fluffy. Once the caramel is cool to the touch, drizzle it into the mixture, with the mixer going on low-medium speed (be sure the caramel isn't hot, otherwise it will melt and ruin the buttercream). Whip the mixture until fluffy. Add the powdered sugar, a half cup at a time, until you've gotten the desired taste and consistency. Pipe a generous heap onto each brownie, and (if you want) top with some peanuts and a drizzle of melted chocolate.

DOUBLE MARSHMALLOW HOT CHOCOLATE BROWNIES

Steps:

• Heat oven to 350. Spray a 9x13 pan with cooking spray. Mix melted butter and sugar. Add eggs and vanilla. Add the hot cocoa mix, cocoa, salt, and flour and mix until combined. Stir in the marshmallow bits. Pour into prepared pan and bake for 20-25 minutes until set in middle. Allow to cool completely before frosting with marshmallow frosting (below), if desired.

LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. 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.