Thursday, May 30, 2019

Chocolate Marshmallow Brownies with Butterscotch (1982)

  • 1/2 cup (1/2 of a 6 oz package) butterscotch pieces
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1 tspn baking powder
  • 1/4 tspn salt
  • 1/2 tspn vanilla
  • 1 egg
  • 1 cup miniature marshmallows
  • 1 cup (6 oz package) semi-sweet pieces
  • 1/4 cup chopped walnuts
  • Icing (see below)
Melt in a 3-quart saucepan over medium heat, the butterscotch pieces and butter, stirring constantly. Remove from heat and cool to lukewarm. 

Add flour, brown sugar, baking powder, salt, vanilla, and beaten egg into butterscotch mixture in saucepan. Mix well. Fold marshmallows, chocolate pieces, and nuts into butterscotch batter. 

Spread into greased pan. Bake at 350 degrees for 20 to 25 minutes. Center will be soft, but becomes firm upon cooling. 

Combine 1-1/2 cups powdered sugar, 1/2 tspn vanilla, and enough mile to make icing of spreading consistency.

More "Lost" Brownies Recipes
Irish Cream Brownies (1984)
Original Toll House Peanut Butter Brownies (1980)

(Origin - "the Washington Cookbook" by Steven D. Harvey, published in 1982. "the Washington Cookbook is a fine collection of recipes gathered from all around the State of Washington.")

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