Brownie Scotcheroos Marshmallow Cups is a three in one decadent treat consisting of layers of brownies, scotcheroos, and charred marshmallows. They are chewy, crunchy, totally irresistible, and perfect for sharing!!
Thank you Karo® Syrup for sponsoring this post. Celebrate sweet moments together with Karo®!
With the holiday season coming soon, all I can think of is sweet treats and desserts!!
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!
These Brownie Scotcheroos Marshmallow Cups
Are one such delicious treat that you are going to love making and sharing!! After all, it is
- Three treats clubbed in one
- fudgy chocolate brownie bites
- chewy scotcheroos
- charred gooey marshmallows
- made in a muffin pan
- can be made ahead of time
- perfect for sharing
- a 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.
Karo Syrup is a versatile ingredient that perfects anything from delicious, fudgy brownies to chewy scotcheroos and is something I always have stocked in my pantry.
Recipe Ingredients
- For Brownies - All purpose flour, cocoa flour, salt, sugar (granulated white and light brown), Karo Syrup (it's light) (helps keep the brownie moist and fudgy), egg (room temperature), unsalted butter, vanilla extract, and semi-sweet chocolate chips.
- For the scotcheroos - Sugar, Karo Syrup, creamy peanut butter, Rice Krispies cereal, semi-sweet chocolate chips, and butterscotch chips (morsels).
- Marshmallows - using mini ones.
Step by Step Instructions
These dessert bites are really easy to make even if it looks like a lot of steps. The best part is these can be made ahead of time which makes them so convenient.
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.
Make the scotcheroos layer
9 - In a saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat on medium-low to dissolve sugar and bring to boil.
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.
13 & 14 - While it’s still warm, divide the Rice Krispies and peanut butter mixture into 12 portions and press each onto the brownies that we had baked earlier.
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.
Top it with Marshmallows
17 & 18 - Divide (equally) and spread the melted chocolate mixture over top of Rice Krispies. Sprinkle with some sea salt.
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.
Storage Instructions
These treats can be made ahead and stored at room temperature for a couple of days or frozen for longer use.
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 Notes and Tips
- Karo syrup helps keep these brownies moist and fudgy
- Do not overmix the brownie batter as that will make the brownies hard.
- Do not over bake the brownies. Brownies are done when the toothpick comes out with a few moist crumbs still clinging.
- Boil sugar and corn syrup just until sugar has dissolved. Over boiling will cause scotcheroos to harden when cooled.
- Before measuring the corn syrup, coat your measuring cup with cooking spray, the syrup will pour easily out of the cup.
- I love making these dessert bites in a cupcake or muffin pan that way there is no need to cut them but you can also bake them in a pan and cut in squares.
Frequently asked questions
There can be a few reasons but the most common ones are overmixing the batter and over baking the brownie which can dry it out. Mix only until no more flour is visible and bake till the toothpick comes out with a few moist crumbs still clinging.
Usually over boiling the sugar-corn-syrup mixture will result in hard scotcheroos so boil the mixture only until it is melted. They will turn hard when refrigerated so allow them to come to room temp before serving or warm for a few seconds in the microwave.
These treats are good on their own but to take it up a notch, serve these with a scoop or two of ice cream.
More Chocolate treats
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!!
Brownie Scotcheroos Marshmallow Cups
Equipment
- Muffin pan
- Muffin liners
Ingredients
For Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup of brown sugar
- 1 large egg
- 1 tsp vanilla essence vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder unsweetened
- ¼ tsp salt
- 1 Tbsp light corn syrup
- ½ cup chocolate chips
For Scotcheroos
- 1½ cups Rice Krispies cereal
- ¼ cup peanut butter
- ¼ cup sugar
- ¼ cup Karo Syrup
- ½ cups chocolate chips
- ½ cups butterscotch chips
- 1 tbsp maldron sea salt
- 2 cups Mini Marshmallows
Instructions
Make the Brownies
- Preheat oven to 350°F and line muffin tin with cupcake liners and spray them with butter or oil.
- Melt the butter in a medium pot on the stovetop or microwavable bowl (in 30 seconds increment, stirring after). To it, add the sugar (white and brown), and mix until combined. Allow to cool slightly for 1-2 mins.
- Add the vanilla extract, egg and corn syrup and mix well to form a batter.
- 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.
- 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.
Make the scotcheroos layer
- In a saucepan, combine sugar and Karo syrup (this can also be done in the microwave). Heat on medium-low to dissolve sugar and boil just until sugar is completely dissolved.
- Remove from heat. Stir in peanut butter and mix until smooth.
- 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.
- While its still warm, divide the rice krispies and peanut butter mixture into 12 portions and press each onto the brownies that we had baked earlier.
- 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 stovetop using double broiler method.
- Divide (equally) and spread the melted chocolate mixture over top of Rice Krispies. Sprinkle with some Maldon sea salt.
Top it with Marshmallows
- 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 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.
Notes
- Do not overmix the brownie batter as that will make the brownies hard.
- Do not over bake the brownies. Brownies are done when the toothpick comes out with a few moist crumbs still clinging.
- Boil sugar and Karo syrup just until sugar has dissolved. Over boiling will cause scotcheroos to harden when cooled.
- Before measuring the Karo syrup, coat your measuring cup with cooking spray, the syrup will pour easily out of the cup.
- I love making these dessert bites in a cupcake or muffin pan that way there is no need to cut them but you can also bake them in a pan and cut in squares.
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