Disappearing Marshmallow Blondies

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

 

Disappearing Marshmallow Blondies
from Baked Perfection

Ingredients
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 eggs
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.

My Comments
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.

 

Enjoy!!

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Valentine’s Day Brown Sugar Blondies

Can you believe it’s February already? Valentine’s Day is next week and if you’re looking for something festive to make, I think you should try these Brown Sugar Blondies.  They’re easy to make, taste great, and just look fun.

 

Valentine's Day Brown Sugar Blondies

 

Valentine’s Day Brown Sugar Blondies
from Baked Perfection

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M’s (the special Valentine ones – red, pink, and white)

Optional (I added these): vanilla candy melt and festive sprinkles

What To Do
Preheat oven to 350°F.

Mix together flour, baking powder, baking soda, and salt and set aside. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly. Add egg (beaten) and vanilla and blend well. Add flour mixture, a little at a time, mixing well. Mix in 2/3 cup M&M’s. Spread in 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M’s on top. Bake for 20 to 25 minutes. Cool completely before cutting into bars. Store in airtight container at room temperature.

Optional Topping: melt some vanilla candy melt (or white chocolate chips) according to package directions.  Drizzle over cooled blondies and then sprinkle with sprinkles before it sets.

My Comments
I think the M-n-M’s on top are supposed to stay on top, but every time I’ve made these, they sink into the batter while baking so that’s why I put the topping on.

You can adapt these for any holiday because I’m pretty sure special M-n-M’s are made for most holidays and I know there are many many many many kinds of festive sprinkles out there.

 

These cute little treats are sure to bring a smile to anyone you share them with so I encourage you to show some love this Valentine’s Day by making and sharing some Valentine’s Day Brown Sugar Blondies.  You’ll smile too!

White Chocolate Strawberry Blondies

Oh my goodness! Strawberry Week here at Thirty Seconds on High is more than half over already! I hope you are enjoying this week of strawberry goodness as much as I am!

Here’s a great twist on the traditional brownie: a blondie! With fresh strawberries!

 

White Chocolate Strawberry Blondies

 

White Chocolate Strawberry Blondies
from Love and Olive Oil

Ingredients
5 oz white chocolate, chopped
1/3 c unsalted butter, cut into pieces
2/3 c granulated sugar
2 eggs (room temperature)
1 t vanilla extract
1 c all-purpose flour
1/4 t baking powder
1/4 t salt
1 c strawberries, hulled and halved

What To Do
Preheat oven to 350ºF. Line the bottom and sides of an 8×8 baking pan with parchment paper, leaving a slight overhang (this will help the blondies come out of the pan later). Butter parchment.

In a double boiler or a bowl set over (but not touching) a pot of gently simmering water, melt chocolate and butter, stirring constantly, until smooth. Remove from heat and stir in sugar. At this point your batter should have cooled slightly to just above room temperature; it may appear to separate, that’s ok.

Whisk in eggs and vanilla until smooth. Add flour, baking powder, and salt and stir until just incorporated and no dry flour remains. Fold in strawberries. Pour into prepared pan.

Bake for 25 to 30 minutes or until top is lightly golden and a toothpick inserted near the center comes out clean. Place pan on a wire rack and cool completely.

Use the parchment paper to lift the bars out of the pan, then cut into 2-inch squares. Blondies can be stored in an airtight container in the refrigerator for up to three days.

My Comments
I lined my pan with foil and sprayed it…works great!

I use white chocolate chips and it turns out fine.  I know it’s not the same as “real” white chocolate, but it works.

I do not use a double boiler for melting the butter and white chocolate chips together.  I melt the butter first (in a pot on the stove) and then add the chips and stir until smooth.  This time, I started out stirring with a rubber spatula and then traded it for a whisk to get it really smooth.

I love that these can be made in one pot.  Instead of a one pot supper, you’ve got a one pot dessert.

Okay…when I made this for this post, it took “forever” to bake! I started out with 25 minutes on the timer.  I lost count of how many times I added 5 more minutes.  I know it was more than 3 times but I seriously lost track.  So…just know that this might take longer than 25 – 30 minutes.  I have made these before and I don’t remember it taking so long…Anyway, if it does take longer and you’re afraid the top will get too golden brown, just tent some foil on top to protect it.

Caramel-Crunch Blondies

I’m not really a football fan but I always go to a Superbowl party.  For the past several years, the Superbowl party Matt and I have gone to is also a reunion.  The group that gathers all used to work together at a bookstore that is no longer in business.  It’s a great time to catch up with everyone and it’s completely okay that I could care less about the game.  For me, it’s more about visiting and eating the fabulous food everyone brings to share.

I know the Superbowl is tomorrow, but if you are still thinking about what to make for a party, here’s a super dessert you should seriously consider:

 

Caramel-Crunch Blondies
from King Arthur FlourCaramel-CrunchBlondies

Ingredients for the Blondies
1/2 c unsalted butter, melted
1 c light or dark brown sugar
1/2 t salt
2 large eggs
1 1/2 c unbleached all-purpose flour
1 t vanilla extract
1 1/2 t baking powder
1 c chopped toffee bits
1/2 c chocolate chips
1 c chopped pecans
1 c mini-marshmallows

Ingredients for the Glaze
3 T milk or cream
1/2 c powdered sugar
1/2 c (9 to 10 pieces, unwrapped) caramel,  melted
1/3 c pecan brittle crunch or chopped, toasted pecans

What To Do
Preheat oven to 350°F.  Lightly grease a 9″ x 13″ pan.

Blondies: In a medium-sized mixing bowl, combine the melted butter, brown sugar and salt. Whisk in the eggs one at a time, beating till smooth. In a separate bowl, whisk together the flour and baking powder. Stir this mixture into the wet ingredients, add the vanilla,  then fold in the toffee bits, chocolate chips, pecans, and mini-marshmallows. Spoon the batter into the pan, and bake the bars for 25 to 30 minutes, just until the edges begin to brown.

Glaze: In a small bowl, stir together the milk/cream and powdered sugar until smooth. Stir in the melted caramel; heat the glaze briefly if it becomes lumpy. Spread it over the warm bars, and sprinkle with the pecan brittle crunch/chopped toasted pecans. Cool completely before cutting.

My Comments
If you melt your butter in a bowl in the microwave, be sure to put a paper towel or something on top so it doesn’t make a mess.  Or, I sometimes like to put the butter in an oven-safe bowl and put it in the oven while it’s preheating and I’m setting out all the ingredients.  By the time I have everything organized, the butter is melted.

1/2 c butter = 1 stick.

I don’t know what pecan brittle crunch is for the glaze so I just use chopped pecans.

THESE ARE DELICIOUS!!!

 

There’s still plenty of time to make these for tomorrow night but if you already have something planned, I hope you keep these blondies in mind for something else.  No matter when you make them, they will score big.  Haha…I couldn’t resist…