Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®! Hope you enjoy these Brownie Scotcheroos Marshmallow cups!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
The best part about desserts is, they only get better and sweeter when they are shared with loved ones, be it family, friends, or neighbors. So this is why I created these delicious Brownie Scotheroos Marshmallow Cups - perfect for packing up and sharing!
Three treats clubbed in onefudgy chocolate brownie biteschewy scotcherooscharred gooey marshmallowsmade in a muffin pancan be made ahead of timeperfect for sharinga crowd-pleaser, from kids to adults, these will be taken first!
Most of us are familiar with brownies, that are cake-like but denser, and fudgier. Scotcheroos on the other hand are these no-bake peanut butter rice Krispies treats topped with melted butterscotch and chocolate chips. They are chewy and absolutely delicious!! And what’s not to love about charred gooey marshmallow that reminds of s’mores!! Now imagine all these flavors and textures together in one bite. That’s what Brownie Scotcheroos Marshmallow Cups are made of!! Doesn’t that make your mouth water? Mine does for sure 😋 To make the treats, I use Karo Syrup as it has a smooth, amazing texture with a balanced sweetness which lets the true flavors shine through.
Make the brownies
Preheat the oven to 350°F and line muffin tin with cupcake liners and spray them with oil. 1 & 2 - Melt the butter in a medium pot on the stovetop or microwavable bowl (in 30 seconds increment, stirring after). Once melted, add the sugar (white and brown), and mix until combined. Allow to cool slightly for 1-2 mins. 3 & 4 - Add the vanilla extract, egg and Karo corn syrup and mix well to form a batter. 5 & 6 - Sift the flour, cocoa powder, and salt followed by chocolate chips into the wet mixture. Mix until no more flour is visible. Do not overmix. 7 & 8 - Using a spoon, scoop the brownie mixture into the prepared cupcake tins (about 1&½ tbsp) and bake for 12-15 minutes. I baked mine for 12 mins. Brownies are done when the toothpick comes out with a few moist crumbs still clinging. It’s okay for the pick to look moist, but if you see wet batter, keep baking. Take them out of the oven and allow the brownies to cool in the pan while we make Scotcheroos. Do not boil too long or scotcheroos will harden when cooled. Boil just until sugar is completely dissolved. 10 - Remove from heat. Stir in peanut butter and mix until smooth. 11 & 12 - Add Rice Krispies in a large enough bowl (so easy to mix) and pour this hot peanut butter-sugar mix on to it and mix until well combined. This will need some elbow grease. 15 & 16 - Using a microwave-safe bowl, melt the chocolate and butterscotch chips in 30 seconds increment stirring each time. Mine took a total of 45 seconds. You can also melt the chocolate on the stovetop using the double broiler method. 19 & 20 - Top with mini marshmallow and broil on high for 1-2 mins until slightly charred. Make sure to keep a watch as marshmallows can burn easily. Allow to cool for 5 mins in the pan and then transfer onto a cooling rack. Use a knife to lift the cupcake liners. Our gooey, chewy, crunchy, and delicious Brownie Scotcheroos Marshmallow cups are ready, serve them warm or at room temperature. Assemble these with the brownie and scotcheroos layer and wrap individually using cling wrap and store/freeze. When ready to serve, top with marshmallows, broil, and serve. Leftovers can be wrapped individually and stored at room temperature for a couple of days or refrigerated/frozen for longer use. Thaw frozen cups, reheat for 10 seconds in the microwave (optional) and serve.
Recipe Card
