Disappearing Marshmallow Brownies

Ingredients

• 1/2 cup (half a 6-oz. package) butterscotch pieces
• 1/4 cup butter
• 3/4 cup Pillsbury’s Best all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 egg
• 1 cup miniature marshmallows
• 1 cup (6 oz.) semi-sweet chocolate pieces
• 1/4 cup chopped nuts

Steps

1. Heat the oven to 350° and grease a 9-inch square pan.
2. Melt the butterscotch pieces and butter in a 3-quart saucepan over medium heat, stirring. Cool to lukewarm.
3. Add the flour, brown sugar, baking powder, salt, vanilla and egg and mix well.
4. Fold in the marshmallows, chocolate pieces and nuts just until combined, about 5 strokes.
5. Spread in the pan and bake 20 to 25 minutes. Don’t overbake: the center will still be jiggly but firms up as it cools.

Notes

Makes 12 to 18 bars.

With self-rising flour, leave out the baking powder and salt. No change needed at high altitude.

Pillsbury’s Best Flour recipe clipping on Rosie Lee’s “COOKIES – Tryed OK” card.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.