Chewy Marshmallow Blondies

One of my favorite ways to make chewy brownies is to add marshmallows to the batter. As the brownies bake, the marshmallows melt into the brownies creating little pockets of chewiness. Two good examples are Melted Marshmallow Browniess and Capetown Brownies. And now there’s a blondie variation! The recipe is from a 1982 Southern Living Annual where it goes by the name Chewy Marshmallow Brownies. Since these are really more like blondies, I’m calling them Chewy Marshmallow Blondies.

The recipe is quick and simple, plus it’s interesting in that it calls for 1/2 cup of butterscotch morsels that are melted with the butter and added to the batter. The melted morsels and marshmallows give the bars an almost candy-like texture. Here’s a photo of them before being baked.

And here’s one after.

After making Chewy Marshmallow Blondies, I tried to find similar versions on-line.  Allrecipes.com has Disappearing Marshmallow Brownies, but their version is doubled and made and baked in a 9×13 inch pan.  I recommend sticking with the smaller batch or using 2 8 inch square pans because you get more chewy edges.  I also recommend using butterscotch chips rather than substitutions because I tried a substitution (Hershey’s elusive salted caramel flavored chips) and the blondies were pale and not as flavorful. I will also mention that I’m not even a huge fan of butterscotch chips, but they just worked so nicely here.

Print Recipe

Chewy Marshmallow Blondies

Chewy Marshmallow Blondies are blondies made with melted butterscotch chips, marshmallows and pecans.

Prep Time10 mins

Cook Time24 mins

Total Time34 mins

Course: Dessert

Cuisine: American

Servings: 12

Author: Cookie Madness

Ingredients

• 1/2 cup 84 grams butterscotch morsels
• 4 tablespoons 56 grams unsalted butter
• 3/4 cup all-purpose flour 100 grams
• 1/3 cup firmly packed light brown sugar 83 grams
• 1 egg slightly beaten
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt but only ¼ if you used salted butter
• About 1 cup semisweet chocolate morsels
• 1 cup generous miniature marshmallows
• ½ cup chopped toasted pecans

Instructions

• Line an 8 inch square pan with nonstick foil (or just grease it) and preheat the oven to 350 degrees F. You can use glass or metal.
• Put the butter in a microwave safe bowl and heat for 30 seconds. Add the morsels and stir to coat with butter. Heat for another 30 seconds and stir. Repeat until morsels are melted. Let cool.
• In a mixing bowl, stir together the brown sugar, egg and vanilla. Mix in the melted and cooled butterscotch mixture, then add the baking powder, salt and flour. Stir until smooth, then stir in the chocolate chips, marshmallows and pecans.
• Bake at 350 for 20 to 25 minutes. Let cool, then cut into large squares. If you have the time, I recommend cooling completely and chilling before slicing.

Notes

These brownies may sounds super sweet, and but they're just the right level of sweetness if you add the nuts. The nuts offset the sugar, so if you don't like nuts you might want to go with a different blondie recipe. Simply lowering the sugar will change the texture of the brownie and may make it a little cake-y.