Sometimes you just want to bite into something scrumptious that sorta melts in your mouth but has substance at the same time. A party in your mouth perhaps? It makes you close your eyes as you chew and then you open just to grab another.
That’s how I feel about these Disappearing Marshmallow Blondies. All I can say is YUM and I should make them more often.
Disappearing Marshmallow Blondies
from Baked Perfection
1 c butterscotch chips
1/2 c (1 stick) butter
1 1/2 c all-purpose flour
1 c brown sugar
2 t baking powder
1/2 t salt
1 t vanilla extract
2 c mini marshmallows
2 c semi-sweet chocolate chips
What To Do
Heat oven to 350ºF. Grease a 9″ x 13″ baking dish.
In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer the contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. You can add all the ingredients at once. When blended (the batter will be relatively thick) mix in the chocolate chips and marshmallows. Spread the batter evenly into the prepared ban. Bake for about 25 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.
I use a glass baking dish.
I melt the butter first and then add the butterscotch chips. Then take it off the heat and stir until smooth.