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One of our very first posts was our Mom’s Famous Marshmallow Brownies. Whenever there was a new family in our neighborhood, a birthday, a party, or get-together of any kind, these brownies were always requested. They’ve made quite a bit of money in service auctions, too! 😉 I went to go make them the other night when I realized I was out of cocoa! I had all the ingredients to make blondies, so I decided to make a new spin on the classic recipe. I took them to a family party that night, and they were a HUGE hit!
Marshmallow Blondies Recipe
A new spin on an old favorite - Marshmallow Blondies!
Serving people
Ingredients
Blondies:
- ½ cup butter, melted
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup flour
- ½ cup peanut butter chips, (or you can use butterscotch, milk chocolate, or white chocolate)
- 10 ounces miniature marshmallows
Frosting:
- ½ cup butter, (or margarine) softened
- ¼ cup milk
- 2 teaspoons vanilla
- 4 cups powdered sugar, (more or less depending on how thick/runny you like it)
Instructions
Blondies:
- Preheat oven to 350 degrees.
- Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined. Add in the egg, vanilla, baking powder, baking soda, salt, flour and peanut butter chips.
- Pour into a greased cookie sheet. Bake for 15-20 minutes until the edges are a golden brown.
- Remove from oven and cover entire top with package of miniature marshmallows. Return to oven for 3 minutes, until marshmallows are soft and puffy.
- Cool and frost with vanilla.
Frosting:
- Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of blondies.
Notes
I've also made these blondies with coconut frosting - I just substituted the vanilla extract for coconut extract and they tasted great!
Nutrition
Calories: 419 kcal · Carbohydrates: 71 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 45 mg · Sodium: 197 mg · Potassium: 44 mg · Fiber: 1 g · Sugar: 59 g · Vitamin A: 401 IU · Calcium: 32 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Yes, I saw the Taste of Home feature. CONGRATULATIONS!!!!
Congratulations. You deserve it.
What size cookie sheet should I use? And.. should the consistency be like cookie dough? It doesn’t necessarily “pour”
Just use a standard size cookie sheet – I think it’s technically 18″x13″. It’s a bit thicker than brownie batter (so it should still pour pretty easily) but it’s definitely not cookie-dough thick. I hope that helps!
My sheet pan is 15″x12″. How long should I bake these blondies? They look delicious!
15 to 20 minutes or until the edges are golden brown.
Thank you!