I don't know how this blondie recipe came to be called a brownie, but I do know they're chewy and decadent. They're also kind of ugly by nature as the dissolving marshmallows leave a few craters.
You know the song “If You Wanna Be Happy”, by Jimmy Soul? The one where he tells you to get an ugly wife. These brownie-blondies are exactly that. Not pretty, but they’ll sure make you happy!
I cut the bars into diamonds by slicing them into strips the long way, and then cut them diagonally across the strips. This left me with lots of gooey, chewy, buttery little ends. At this point I was compelled to make a big pot of coffee to enjoy the discards all by myself.
Discarded ends don’t count for calories anyway, right?
Disappearing Marshmallow Brownies
1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
3. 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.
4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares or diamonds.
Notes: I line my pan with foil before greasing. Once the bars are cool I freeze them for about 30 minutes and then lift them out of the pan by the foil for easier cutting.
Recipe submitted by Maryl to Allrecipes.com. Picture by Laura Flowers.