Recipe from: Created by Cathy Pollak | Serves: Makes 9 large brownies or 16 small ones

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar

• 3 large eggs, divided
• 2 teaspoons vanilla extract
• 3/4 cup butterscotch chips
• 1 cup (1.5 ounces) mini marshmallows (the real tiny ones)
• 1/2 cup caramel ice cream topping
• 3/4 cup chocolate chips

Directions

• Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
• Combine flour, cocoa and salt in a bowl. Cream butter and sugars together until light and fluffy, about 5 minutes. Add two of the eggs and the vanilla. Beat until well combined.
• Gradually add in flour mixture. Remove 3/4 cup of the batter and set aside. Spread remaining batter into baking pan. Sprinkle butterscotch chips and mini marshmallows over batter. Pour caramel over top.
• Beat remaining egg leftover batter until fully combined. Stir in chocolate chips. Spread over caramel evenly.
• Bake for 35 minutes until center is set on top. Cool completely before cutting into squares.

- Recipe courtesy of Cathy Pollak

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