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