Recipe for Marshmallow Blondies

I had leftover marshmallows from my S'mores cookies I baked a couple of weeks ago. I didn't want them to get hard and stale, so I looked for a new recipe to try. I came across a recipe for marshmallow blondies on Ingrid's blog.

I am a huge blondie fan. Dorie's chewy chunky blondies are my favorite and I also love my snickerdoodle blondies. But marshmallow blondies? To be honest, they sounded kind of gross, but I was intrigued, so I tried them.

The marshmallows melt into the butterscotch blondie base. Chocolate chips are also included so these babies are super rich! You have to let them cool for awhile after baking so they can set up.

The end result is ooey, gooey, melty marshmallow, chocolaty goodness in your mouth! Cut the squares small because these will take you into sugar overload and I know you will want seconds:)

Also, check out Gaby's, from What's Gaby Cookin, most delicious Marshmallow Muffins! It is marshmallow Monday:)

Marshmallow Blondies

Adapted from 3 B's...Baseball, Baking, and Books

(Printable Recipe)

1 cup butterscotch chips
1/2 cup (1 stick) butter
1 1/2 cup all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups mini marshmallows
2 cups semi-sweet chocolate chips

Heat oven to 350 degrees. Grease a 13 x 9 baking dish with cooking spray.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. When melted remove from heat and transfer the contents of the pan to a mixing bowl. Don't over heat the butter and butterscotch chips or they will separate, so make sure you watch them carefully and don't cook them too long.

Cool the butterscotch and butter mixture to room temperature. In a large bowl, mix the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. Make sure you blend everything together really well. The batter will be thick. Mix in the chocolate chips and marshmallows. Spread the blondie batter into the pan.

Bake for 25-30 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.