These Marshmallow Blondies are a gooey butterscotch dessert with white chocolate chips and marshmallows baked right in. They’re delicious, chewy, and absolutely perfect!
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Marshmallow Blondies
You’re gonna need to stop what you are doing right now and make these.
Sorry, it’s true.
I mean, finish reading this post, THEN go make them…first things first.
And I might tell you I am currently on a diet. Which is annoying.
I am sure there are some of you out there who don’t have to diet and just burn off the all the calories by chasing your kids around yada yada.
Well, that’s not me.
I am constantly dieting. Except the past 6 months where I was consciously NOT dieting. In fact I was doing just the opposite…
So yeah, I am dieting and trying to write a blog about sweet, delicious treats that contain gooey marshmallows and white chocolate.
I am pretty sure I deserve a medal or something.
So yes, I tried these, almost died at how good they are and then promptly got them out of my house ASAP. Because I start acting shady around desserts.
Like I sneak a bite here and there until there is nothing left in the pan.
Like a thief.
When actually the only person I am stealing from is myself…which makes no sense…or does it make ALL the sense? Dr. Phil, can you HEAR ME?!
Anyhow, I strongly suggest you make these Marshmallow blondies because they are so good your diet can take a break for a bite. Mine did.
How to Make Marshmallow Blondies
I loaded the batter for these up with some butterscotch chips. Now before you decide butterscotch isn’t for you, hear me out.
I don’t like butterscotch chips. Sue me. I feel like the flavor is too strong or something. Anyhow, melt them down with some butter and mix them into blondies and you get a delicious batter that no one can top. I swear.
Of course add a pinch of salt. Or two.
Then mix up your batter. No mixer necessary.
Now, add those marshmallows. They melt right into the batter when baked and create a flaky, crispy top to the blondies, but add gooey pockets throughout. Even my husband who claims he doesn’t like marshmallows loved these.
Mix your batter up with some white chocolate too. Because…
Spread it into a foil lined pan.
And bake them until the tops are just set and they are crackly golden perfection…
And cut them when they’re cooled. Of course!
Seriously amazing!
Marshmallow Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Marshmallow Blondies are a gooey butterscotch dessert with white chocolate chips and marshmallows baked right in. They’re delicious, chewy, and absolutely perfect!
Ingredients
- 1/4 cup butter
- 1/2 cup butterscotch chips
- 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 cup mini marshmallows
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350*
- LIne 8×8 or 11×7 baking dish with foil. Spray with cooking spray and set aside.
- In a small saucepan melt the butterscotch chips and butter together, set aside to cool slightly.
- In large bowl whisk flour, salt, baking powder and brown sugar together. Stir in butterscotch mixture until combined, mixture will be dry.
- Stir egg and vanilla into mixture until smooth.
- Add in marshmallow and white chips.
- Spread batter into prepared pan and bake for 20 minutes until center is just set.
- Allow to cool completely before cutting into squares.
Notes
These might seem underdone, but you must let them cool COMPLETELY before serving!
Nutrition
- Serving Size:
- Calories: 142
- Sugar: 16.5 g
- Sodium: 143.8 mg
- Fat: 4.6 g
- Carbohydrates: 23.9 g
- Protein: 1.4 g
- Cholesterol: 26.5 mg
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If you liked these blondies check out my White Chocolate Butterscotch Blondies which are similar but different…and totally delicious!
Or my Butterscotch Apple Pudding Cookies!
I’m making these now and they’ve been in 35 mins and still very liquid and jiggly. I think the issue is with pan size. Baking something in a large space pan of 11 x 7 is going to result in a more spread out and thinner bar and therefore less baking time required. In an 8 x 8 they are thicker and higher and would probably require way more time than the recipe is noting.
For all you having issues with setting up try switching out the baking powder with baking soda, add 5 to 10 mins of time on. But keep checking for set up after the 20 mins.
I baked them in cupcake wrappers … not a good idea they stuck to them hardcore.
I made these for a second time this week and they turned out perfect once again. Both times I’ve subbed my Better Batter gluten free flour and it works great, they cook to perfection. Only thing I experienced that doesn’t match your instruction is that one recipe only fills an 8×8 pan, I doubled the recipe to fill an 11×17…not sure if that has something to do with the gluten free flour. Love these!…a little too much. Thank you for sharing this super easy, delicious recipe.
Update: After letting them sit for 35 mins, I put them in the fridge for another 35 mins. They don’t look exactly like the picture, but they can be cut into squares! My husband can’t stop eating them! So yummy!
Thanks for the update!
Poop! Mine didn’t set up either! Followed it exactly, put them back in the oven for even 10 mins longer and they are a runny, but delicious mess.
Just made these for the first time and they turned out perfect. I did not alter the recipe at all and used an 11 x 7 pan.
Made these yesterday and they set up just fine! I baked them for 25 minutes and while they are slightly sticky, they cut into bars perfectly. Thanks for a great recipe!
I also tried this recipe today. …as the majority of the comments mine did not set up either, my batter & everything looked just like the pictures had nice brown crackling top. They did have a wonderful taste but gooey enough to roll into balls. I might try baking with out the foil, I typically do not bake using foil on the bottom. Thanks! !!
Oh dear, I’m afraid mine are not setting either! I currently have them in the oven and they have already been baking for 45 minutes and are still very gooey. I doubled the quantity and put them in an 11 x 7 so perhaps they are a bit to thick. I’ve covered the top with aluminium foil and will keep baking until they are set. I’m determined!! Lol!
As they cool they will set up! I promise!