Marshmallow Blondies
These marshmallow blondies are made with beautifully browned butter, chunky white chocolate and topped with toasted giant marshmallows.
Ingredients
- 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
Instructions
- 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!