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Marshmallow Butterscotch Blondies Recipe

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4.3 from 14 reviews

Indulge in these rich and gooey Marshmallow Butterscotch Blondies, featuring a buttery base studded with sweet butterscotch morsels and soft marshmallows, baked to golden perfection for a delightful treat perfect for any occasion.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt

Wet Ingredients & Mix-ins

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup butterscotch morsels (plus extra for sprinkling on top)
  • 15 large marshmallows, sliced in half

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan with nonstick cooking spray and set it aside to get ready.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. Set this dry mixture aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Vanilla: Reduce mixer speed to low and add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined to avoid overmixing.
  6. Add Butterscotch and Marshmallows: Fold in the butterscotch morsels and halved marshmallows gently, ensuring they are evenly distributed throughout the batter.
  7. Transfer and Bake: Press the blondie batter evenly into the prepared baking pan. Optionally, sprinkle a few extra butterscotch chips on top for added texture and appearance.
  8. Bake: Place the pan in the preheated oven and bake for about 45 minutes, or until the edges are set and the top is lightly browned. A toothpick inserted near the center may come out with a few moist crumbs but should not be wet with raw batter.
  9. Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack before cutting into 16 squares. This cooling step helps the blondies set and makes slicing easier.

Notes

  • Ensure the blondies are fully cooled before cutting to avoid crumbling.
  • For extra gooeyness, add more marshmallows on top halfway through baking.
  • You can substitute kosher salt with regular table salt if needed, using slightly less.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, use a gluten-free all-purpose flour blend.

Find it online: https://dishcooks.com/marshmallow-butterscotch-blondies-recipe/