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!
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!
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!
Thank you so much for your review! I need to make these again soon!
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.
Can they be frozen
yes!
Thanks… any thoughts why people are having problems with them setting up.
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 🙁