This ultimate blondies recipe includes lots of chocolate chips, butterscotch chips, and mini marshmallows in a traditional blondie butterscotch base.
These Ultimate Blondies are inspired by a longtime family favorite dessert recipe called Disappearing Brownies. The brownies are thin and barely hold together the combination of marshmallows and chocolate chips in a butterscotch batter. They're delicious, but I wondered how that combination might work in a more traditional blondie recipe. I tested several versions (giving extras to friends and children so as not to eat them all myself), and I may just have come up with the best blondies recipe ever (though possibly I am biased). Try them and see what you think.
How to make my Ultimate Blondies Recipe
First, preheat the oven to 350 degrees and prepare a 9x9 pan by spraying it with cooking spray and lining with parchment paper. I like to fold the parchment paper so it just covers the bottom and goes up two sides. That way, you avoid getting paper stuck in the corners of your blondies when you take them out.
Once your pan is ready, you melt butter and mix it with brown sugar, then add egg and vanilla extract. You add flour, baking power, and salt, and then fold in butterscotch chips, marshmallows, and chocolate chips. No need for a mixer—you can stir it all together by hand.
It’ll be packed full with goodies, but you can still fold them all in and then scrape into the prepared pan.
Bake for 20-25 minutes, and they’re done. Once they are cool, you can cut around the sides that don’t have parchment up them, and gently pull out the whole block. Slice and serve!
Note: if you don’t have a 9x9 pan, you can use an 8x8 pan. If you do that, however, the blondies will be thicker and will require additional cooking time. Test them to make sure they are done (see below in section on when blondies are done). And if you're considering buying a 9x9 pan (great for blondies and brownies!), I love the nonstick finish and easy-transport covers that come with these.
Ingredient tips
A few notes on the ingredient list for this recipe. Either light or dark brown sugar is fine to use, though I usually make them with light brown sugar. And, you can use either bittersweet or semisweet chocolate chips. Or a combination of both!
How do you know when blondies are done?
Blondies are done with the edges are golden and crispy, and the middle is just set (i.e., it does not wiggle when you nudge the pan). The best way to know for sure is to check with a cake tester or toothpick. Stick your tester in the middle of the brownie pan. If it comes out with just a few crumbs on it, the blondies are done. If you hit a melted chocolate chip, and your toothpick comes out with chocolate on it, that’s fine too. You may want to test in another place to make sure.
What are blondies, and what’s the difference between blondies and brownies?
Both blondies and brownies typically include flour, sugar, butter, and eggs. But brownies are chocolate-based and often use cocoa powder and white sugar, while blondies typically do not use cocoa powder and use brown sugar instead of white. Blondies often have a butterscotch flavor, which comes from the brown sugar in the ingredients. Both blondies and brownies can be chockfull of other ingredients such as nuts, dried fruit, white chocolate chips, or coconut flakes.
How to store blondies
Blondies should be stored in an airtight container after they have been cooled and cut. You can store them for about 3 days at room temperature until they start to taste a bit stale. You can also freeze blondies for up to 3 months.
Other dessert recipes you might like
If you are looking for other fun and kid-friendly desserts, check out my Butter Cookie Cutouts recipe or my Banana Nutella Crêpes recipe—they are way less complicated than you think. For something a little fancier, you might enjoy my Mango-Coconut Yogurt Parfaits or my Cherry Danish with Puff Pastry.
For super-easy cake recipes, don't miss my Easy Lemon Ricotta Cake, my French Yogurt Cake with Almonds, or my Almond Flour Chocolate Cake. Those are all crowd-pleasers in my house!
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Ultimate Blondies with Chocolate Chips and Marshmallows
Ingredients
- 6 tablespoons unsalted butter
- 1 cup light brown sugar about 7 ounces
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour 4.8 ounces
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup butterscotch chips 6.3 ounces
- 1 cup chocolate chips 6.8 ounces
- 1 cup mini marshmallows 2 ounces
- cooking spray for pan
Instructions
- Preheat oven to 350.
- Spray 9x9 pan with cooking spray, then line pan with parchment paper on the bottom and up two sides.
- Melt butter in microwave.
- Mix with brown sugar until smooth. Add egg and vanilla, and mix until smooth. Add flour, baking powder, and salt, and mix until all the flour is incorporated into the mixture. It will be thick.
- Fold in butterscotch chips, marshmallows, and chocolate chips until just combined. Mixture will be stiff, but you’ll be able to fold them all in.
- Use a spatula to scrape into pan.
- Bake for 20-25 minutes, until sides are lightly browned and center is just firm.
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