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8 Brownie Scotcheroos Marshmallow cups on a round serving board

Brownie Scotcheroos Marshmallow Cups

Shweta Arora
Brownie Scotcheroos Marshmallow Cups is a three in one decadent treat consisting of layers of brownies, scotcheroos, and grilled marshmallows. They are chewy, crunchy, totally irresistible, and perfect for sharing!!
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12

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 teaspoon vanilla essence vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder unsweetened
  • ¼ teaspoon salt
  • 1 tablespoon light corn syrup
  • ½ cup chocolate chips

For Scotcheroos

  • cups Rice Krispies cereal
  • ¼ cup peanut butter
  • ¼ cup sugar
  • ¼ cup Karo Syrup
  • ½ cups chocolate chips
  • ½ cups butterscotch chips
  • 1 tablespoon 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 tablespoon) 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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