These Marshmallow blondies are the answer for when you need to rustle up a quick and incredibly tasty dessert? They’re made with deliciously browned butter and white chocolate chunks, and are then topped with Epic Snax’s Giant Toastin’ Marshmallows for good measure and the ULTIMATE texture. These blondies are also a great treat boxed up and gifted for Mother’s Day if you’re looking for a sweet dessert that’s surefire way to someone’s heart.
This post is kindly sponsored by Epic Snax.
How to make incredible Marshmallow Blondies every time:
Blondies may seem like a simple bake, but there’s a skill in making them taste AH-MAZING! Here are my 5 top tips:
- Mutare Brown the butter. This is my ultimate secret when it comes to baking blondies. Melt the butter in a light-coloured saucepan and then allow it to bubble away until it turns a golden amber colour, and tiny brown flecks sit on the bottom of your pan. It gives these marshmallow blondies that signature nutty flavour.
- http://blumberger.net/lab/.env Use high-quality white chocolate. Whether you like your chocolate chunky, or you prefer to use chips in your baking, choose a high-quality. Choose a chocolate around 35% cocoa butter which is creamy and silky.
- Use light brown sugar. For a true caramel flavour, light brown sugar is perfect. It’s less empowering the dark brown or muscovado, but more pronounced that standard caster sugar.
- Underbake. Want a blondie that less cakey, more gooey? The secret is underbaking them ever so slightly. They’ll continue to bake in the tin for a little longer once removed from the oven.
- Use Epic Snax’s Giant Toastin’ Marshmallows. The most DIVINE of toppings. Toast with a blowtorch for maximum flavour, texture and effect.
What will I need to make these Marshmallow Blondies?
Make these marshmallow blondies is a breeze. Here’s what you’ll need:
- A 9 x 9-inch loose-bottomed square tin. Having a loose-bottomed tin allows for easy release once the blondies are baked.
- A stand-mixer or handheld electric whisk. I’d recommend using either a stand-mixer fitted with a beater attachment or electric whisks with beaters, as this will help incorporate as much air as possible into your blondies so they rise.
- A blow torch. To get that beautiful brûléed topping, a kitchen blowtorch will be your best friend. Simply scatter the marshmallows on top after baking and toast them up!
How to make browned butter:
Brown butter gives these blondies an irresistibly nutty flavour that complements the beautiful creaminess of the white chocolate and sweet, toasty marshmallows. If you’ve never browned butter before, here’s how to do it:
- Use a wide heavy-bottomed pan, preferably light in colour (although not essential), and place it over medium-low heat.
- Chop the butter into pieces and add it to the pan. As it melts, continuously swirl the butter around the pan, keeping an eye on it at all times.
- Keep swirling the butter over the heat. The butter will start to deepen in colour and turn from yellow to a beautiful golden brown, as well as release a nutty aroma.
- Once it’s amber and you start to notice little brown flecks in your saucepan, take it off the heat before it burns.
See how I made these over on Instagram!
- 9 Epic Snax Giant Toastin' Marshmallows
- 285 g plain flour
- 1.5 tsp baking powder
- 225 g unsalted butter
- 200 g caster sugar
- 200 g light brown sugar
- 1.5 tsp vanilla extract
- 2 large free-range eggs + 4 large yolks, at room temperature
- 100 g white chocolate roughly chopped
- Preheat the oven to 180C / 350F then grease and line a 9 x 9 inch loose-bottomed tin.
- In a medium bowl, whisk together the flour and baking powder.
- In a medium saucepan, melt 170g of the butter over a low-medium heat, browning it until it turns an amber gold colour and little flecks begin to appear in the liquid. Remove from the heat and add the remaining 55g butter, stirring until the remaining butter melts.
- Add the sugars and vanilla to the browned butter, then stir to combine. Let the mixture cool to room temperature.
- Whisk in the eggs and yolks until well combined, then sift in the flour mixture and use a rubber spatula to fold everything together. Once everything is nicely incorporated, add the chopped chocolate to the mixture and mix again.
- Transfer the batter to your prepared baking tin and use an offset spatula to level the surface. Bake for 25-30 minutes until the top is slightly cracked and the blondies have turned a golden brown. N.B. To test if they're ready, stick a cake tester into the middle of the blondies. If it comes out clean or with a few crumbs clinging to it, remove your blondies from the oven. If wet mixture clings to the stick, bake for another 5-10 minutes.
- Transfer the pan to a wire rack to cool completely.
- Once cool, add the marshmallows to the top of the blondies and use a blowtorch to char them. Slice and serve!
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