I really do have a love - hate relationship with Brownies. I love eating them, I hate making them. So it was with great trepidation that I decided to make an entry for Browniebabe of the Month hosted by Once Upon A Tart.
I am not sure what I do wrong exactly. They burn, they sink in the middle, they stay goo-like, they taste like a bad chocolate cake. In every way, my brownies to not make the mark. Well I cant say that entirely. My Malt Brownies are delicious and I wrote a whole post on them, but I do not think that that is a norm with me. The humidity in the air must have been just right or maybe I greased the pan properly or maybe my eggs were fresher than normal. Whatever the case, they worked and I have had at least three failed attempts since. What a big disappointment.
You will notice that my entry is from the blondie family, and for good reason. I honestly think it is the cocoa that is messing me up. I don't think I can properly see what color the batter is turning in the oven. Are they getting too dark? Are they still way too fudgy? So maybe without the chocolate base, I had the chance of being successful.
Turns out, my theory may have been correct. They turned out really nice. I know the pic isnt great, but you have to take my word for it. Even Justin, with a definite hangover, managed to eat an entire one and declared it delicious.
I didn't make many changes to the recipe except to add more baking time. The recipe can be found in various forms on Allrecipes by searching Marshmallow Brownies or Butterscotch Blondies.
Just be forwarned the mixture, before baking, looks like not even close to enough batter and way too many marshmallows. But never fear, those marshmallows turn into the gooey Blondie product in the end.
Marshmallow Butterscotch Blondies
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
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
Using a microwave-safe bowl, melt the butter in the microwave. Pour in the butterscotch chips, 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. The batter will barely cover the bottom of the pan.
Bake for 20 to 25 minutes in preheated oven. Cool, and cut into squares.