Comments on: Marshmallow Blondies

By: Anonymous

Anonymous — Mon, 18 Mar 2024 22:57:14 +0000

By: Erica

Erica — Wed, 14 Jun 2023 22:54:45 +0000

These look delicious even though I’m not a fan of marshmallows… but your husband isn’t either and he likes them. I’m also not a fan of white chocolate. I looked through some comments to see if anyone tried semi-sweet instead of white… didn’t find any comments on that. I noticed that your affiliate link on the chips actually takes you to dark chocolate, not white chocolate. Did you know that? It’s a sign!… I’ll just have to try them with dark chocolate!
Thanks for the recipe!

By: Shelly

Shelly — Thu, 11 Jun 2020 11:28:18 +0000

In reply to Jane.

Thank you so much for your review! I need to make these again soon!

By: Jane

Jane — Wed, 10 Jun 2020 19:48:44 +0000

Just made two batches of this – one almost as written and one for my daughter-in-law for her dietary needs. She’s gluten intolerant so I used Bob’s Red Mill 1 To 1 baking mix (and made sure that the marshmallows had no wheat startch or glucose syrup.- both contain gluten). I made hers first – so there wouldn’t be any cross contamination. The only other alteration I made was to use sea salt caramel chips instead of butterscotch. I did bake hers in a 7 x 11 pan and ours in a 9 x 9 pan so I wouldn’t get them mixed up lol. After 20 mintues both were fully baked and smell like a bit of heaven! These were a breeze to whip up and very little clean up – always a plus!

By: Anonymous

Anonymous — Thu, 25 Oct 2018 03:11:52 +0000

Didn’t look exactly like the picture with the marshmallow peaking out but that may be because I might have cooked them a few minutes longer and so the marshmallow melted more on top after it bubbled out and they were more of a darker caramel top. I used a wilton metal 9 x 13 pan and lined it with non stick foil. I altered the recipe using 2 sticks of butter (1 cup) the said amount of butterscotch chips melted with butter let cool slightly, 2 cups Brown Sugar mix with the melted butter until blended and sugar is somewhat melted down but combined. Add the 2 eggs, blend well but dont over blend. Add baking powder, vanilla flavor or extract per this recipe and 2 cups flour ( altered from recipe) mix until combined. Add marshmallows and white chocolate chips per this recipe and fold into the batter. Bake on 340 until golden brown or toothpick clean. It Will be soft when you take it out but like most brownies you have to cool them at a low temp in the fridge for at least 30 to an hour. This will help set them so you can cut them. I had no issues with mine not setting and I have a stainless steal flat top convection oven. Hope this helps. For those that don’t have butterscotch baking chips in reach, brown the butter. It will give the brownies a nutty caramel taste and color. It’s better than nothing at all.

By: Terri

Terri — Sat, 16 Dec 2017 17:40:23 +0000

In reply to Shelly.

Thanks… any thoughts why people are having problems with them setting up.

By: Shelly

Shelly — Fri, 15 Dec 2017 00:59:39 +0000

In reply to Terri.

yes!

By: Terri

Terri — Mon, 11 Dec 2017 18:16:05 +0000

Can they be frozen

By: chris

chris — Mon, 12 Dec 2016 06:09:27 +0000

Hi I have never baked using cups measurements before simply because its uncommon in Asia. Wonder if you have any reliable online converter that you recommend cos i tried 2 of your recipes from the cookbook and it turned out weird…i think i got the measurements wrong.

hElpp!! im desperate 🙁

By: Jen Cote

Jen Cote — Mon, 15 Aug 2016 00:23:35 +0000

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.