Irresistibly Chewy Marshmallow Blondies: The Ultimate Gooey Butterscotch Treat
For those who adore a truly chewy dessert, especially one with delightful pockets of gooey sweetness, this recipe for Chewy Marshmallow Blondies is an absolute game-changer. My personal favorite technique for achieving that coveted chewy texture in baked goods, whether it’s rich brownies or golden blondies, is to incorporate miniature marshmallows directly into the batter. As these delectable bars bake, the marshmallows soften, melt, and then cool into distinct, incredibly chewy pockets, infusing the entire treat with a unique consistency that sets them apart from ordinary baked goods. You might already be familiar with this delightful marshmallow magic from classic recipes like Melted Marshmallow Brownies or the indulgent Capetown Brownies. And now, imagine that same incredible, melt-in-your-mouth chewiness but in the form of a gloriously golden, butterscotch-infused blondie!
This particular recipe holds a special place, originating from a treasured 1982 Southern Living Annual where it was originally titled “Chewy Marshmallow Brownies.” While the original name hinted at its texture, its characteristic golden hue, lack of cocoa, and distinctive flavor profile clearly position it as a blondie. Therefore, I’ve affectionately renamed them Chewy Marshmallow Blondies, a more accurate and descriptive title for these delightful, non-chocolate, caramel-toned bars. These blondies are not just a dessert; they are an experience, offering a comforting blend of classic baking with an exciting textural surprise. Perfect for gatherings, lunchboxes, or a cozy evening treat, they promise to become a staple in your recipe collection.
The Secret Ingredient: Melted Butterscotch Morsels for Unforgettable Flavor and Texture
What truly elevates these blondies beyond a simple marshmallow treat is the ingenious and surprisingly impactful inclusion of melted butterscotch morsels. This recipe is remarkably quick to prepare and straightforward, making it accessible for bakers of all skill levels. Yet, it features a fascinating twist: a generous ½ cup of butterscotch morsels that are melted directly with the butter before being incorporated into the batter. This isn’t just a minor addition; it’s a foundational element that contributes significantly to the unique character and irresistible appeal of these bars.
The butterscotch morsels melt down, creating a smooth, rich base that adds an incredible depth of flavor – a sweet, slightly caramelized, and distinctly buttery note that complements the other ingredients perfectly. Unlike chocolate, butterscotch offers a more mellow, yet equally decadent, sweetness that doesn’t overpower the other elements. The combination of these melted butterscotch morsels and the soft, molten marshmallows gives the final baked bars an almost candy-like, irresistibly gooey, and perfectly chewy texture that’s hard to achieve with conventional blondie recipes. It’s a texture that’s simultaneously soft, chewy, and slightly firm, reminiscent of a homemade caramel or even a luscious fudge bar. This unique texture is what makes each bite so satisfying and memorable. To give you a glimpse into the magic before it happens, here’s a photo of the blondie batter before it enters the oven, showcasing the beautiful mix of ingredients ready to transform into something extraordinary.
And for the satisfying grand reveal, here’s an image of these delightful blondies after they have been perfectly baked, cooled, and are ready to be devoured, showcasing their golden-brown perfection and tempting texture.
Exploring More Chewy Melted Marshmallow Delights and Essential Baking Tips
After experiencing the sheer deliciousness and unique texture of these Chewy Marshmallow Blondies, my curiosity naturally led me to explore similar recipes online. While many variations of marshmallow brownies and bars exist, it’s crucial to understand the subtle nuances that make this particular recipe truly exceptional and worth adhering to. For instance, you might find recipes like Allrecipes.com’s “Disappearing Marshmallow Brownies,” but their version typically calls for a doubled recipe baked in a larger 9×13 inch pan. Through my own baking experiments and extensive testing, I’ve consistently discovered that sticking with a smaller batch, as outlined in our recipe, or alternately, utilizing two 8-inch square pans if you wish to double it, yields significantly superior results.
Why is pan size so important for these chewy treats? A smaller pan ensures a higher ratio of those prized chewy edges, which are often the most coveted part of any brownie or blondie. The crispy, slightly caramelized edges provide a wonderful textural contrast to the soft, gooey center, and a larger pan simply dilutes this delightful characteristic, resulting in fewer chewy perimeter pieces. If you enjoy those delightfully crisp and chewy edges, trust me on this pan size recommendation.
Furthermore, when it comes to the crucial flavor component, I strongly advocate for using butterscotch chips. While other chip varieties like caramel chips, white chocolate chips, or even peanut butter chips might seem like tempting substitutions, they simply do not deliver the same unique depth, balance, and complementary sweetness that butterscotch provides in this specific recipe. I must confess, I’m not generally a massive enthusiast of butterscotch chips on their own; however, in these blondies, their distinct flavor profile truly shines. They perfectly balance the sweetness of the marshmallows and brown sugar, contributing to that irresistible candy-like texture and taste without ever being overpowering. This careful balance of flavors and textures is what makes these blondies truly special and keeps people coming back for more. Don’t underestimate the power of butterscotch in this context; it’s an indispensable key to the magic!
The Science Behind the Chew: How Marshmallows Transform Blondies
The role of marshmallows in creating truly chewy blondies cannot be overstated, and there’s a bit of edible science at play. When miniature marshmallows are added to the batter and baked, they don’t just melt away; they undergo a fascinating and delicious transformation. The gelatin in the marshmallows, upon heating, melts and disperses throughout the batter. As the blondies cool, this melted gelatin re-sets, but instead of forming a single, uniform layer, it creates distinct pockets of soft, stretchy, and incredibly chewy goodness throughout the entire bar. This phenomenon provides a texture that is far more complex and satisfying than what you’d typically get from a plain blondie or brownie recipe. It’s this unique interaction between the melting marshmallows and the baking batter that creates those delightful, almost sticky bites that define these bars as “chewy.” The miniature size of the marshmallows is also important, as it ensures they distribute more evenly, guaranteeing that every single bite gets a taste of that signature chewiness without creating overly large, airy gaps that could compromise the blondie’s structure. This thoughtful inclusion of marshmallows elevates a simple blondie into a textural masterpiece.
Baking for Perfection: Tips for Achieving the Ultimate Chewy Blondie Texture
To ensure your Chewy Marshmallow Blondies turn out perfectly every time, achieving that ideal balance of gooey center and chewy edges, here are a few expert baking tips. First and foremost, accurate measurement of ingredients is absolutely essential, especially the flour and sugar, as these greatly impact the final texture. Using a kitchen scale for flour (100 grams) ensures precision, which is particularly important for baked goods. Second, avoid the common pitfall of overmixing the batter once the flour has been added. Overmixing develops the gluten in the flour excessively, which can lead to tough, rather than wonderfully chewy, blondies. Mix just until everything is combined and smooth, and no streaks of dry flour remain.
Third, pay close attention to the baking time. Overbaking is the absolute enemy of chewiness! The blondies should be golden brown around the edges and still look slightly soft or even a tiny bit underbaked in the very center when you pull them from the oven. Don’t worry; they will continue to set and firm up as they cool down. Fourth, and perhaps most importantly for optimal chewiness and clean, picture-perfect slices, allow the blondies to cool completely in the pan on a wire rack. Better yet, if you have the patience and the time, I highly recommend chilling them in the refrigerator for at least an hour – or even overnight – before attempting to cut them. This allows the melted marshmallows and butterscotch to firm up properly, resulting in perfectly fudgy, incredibly chewy squares that hold their shape beautifully and resist crumbling.
Are These Small Batch Nordy Bars? Uncovering the Nordstrom Connection
Interestingly, during my explorations into the world of delicious blondies, I recently stumbled upon numerous discussions and inquiries about a famously popular dessert known as “Nordy Bars.” For those who might be unfamiliar, Nordy Bars are renowned blondies sold at Nordstrom department stores, celebrated for their incredibly rich, dense, and irresistibly chewy texture, alongside their unique flavor profile. This intriguing connection sparked my curiosity.
Through a bit of investigative baking and careful recipe comparison, it appears that when this very recipe for Chewy Marshmallow Blondies is precisely doubled, it remarkably aligns with the characteristics, ingredient ratios, and resulting texture often associated with those beloved Nordy Bars. This suggests a fascinating culinary connection, hinting that our cherished Chewy Marshmallow Blondies might just be a delightful, perfectly portioned, smaller-batch version of those iconic Nordstrom treats. So, in essence, you could consider this recipe your ultimate guide to creating your very own small-batch Nordy Bars right in the comfort of your home, offering that same decadent, sought-after experience without the need for a special trip to the department store! It’s a testament to the timeless appeal of this particular blondie formula.
Recipe
Chewy Marshmallow Blondies
Anna
Pin Recipe
Ingredients
- ½ cup butterscotch morsels (84 grams)
- 4 tablespoons unsalted butter (56 grams)
- ¾ cup all-purpose flour (100 grams)
- ⅓ cup firmly packed light brown sugar (83 grams)
- 1 large egg slightly beaten
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt but only ¼ if you used salted butter
- About 1 cup semisweet chocolate morsels
- 1 cup generous miniature marshmallows
- ½ cup chopped toasted pecans
Instructions
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Prepare an 8-inch square baking pan by lining it with nonstick foil for easy removal (leaving an overhang on two sides to lift them out later) or simply grease it thoroughly with butter or non-stick spray. Preheat your oven to 350 degrees F (175°C). You can use either a glass or metal pan, though baking times might vary slightly.
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In a medium microwave-safe bowl, combine the unsalted butter and butterscotch morsels. Heat in the microwave on medium power for 30 seconds. Remove and stir well to ensure the morsels are coated with the melted butter. Return to the microwave for another 30 seconds, then stir again. Continue to repeat this process in short bursts (15-20 seconds at a time), stirring thoroughly after each interval, until the butterscotch morsels are completely melted and the mixture is smooth and lump-free. Be careful not to overheat, as butterscotch can scorch easily. Allow the mixture to cool slightly (to lukewarm) before proceeding to the next step.
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In a separate large mixing bowl, whisk together the firmly packed light brown sugar, the slightly beaten large egg, and vanilla extract until well combined, light in color, and smooth. Gradually incorporate the melted and cooled butterscotch and butter mixture into this wet ingredient blend, stirring until fully integrated and the batter is uniform. Next, add the dry ingredients: baking powder, salt (adjusting to ¼ teaspoon if using salted butter to prevent over-salting), and all-purpose flour. Stir gently with a spoon or spatula until the batter is just smooth and no dry flour pockets remain, being careful not to overmix, which can lead to tough blondies. Finally, fold in the generous amount of semisweet chocolate chips (if using), the miniature marshmallows, and the toasted pecans until evenly distributed throughout the luscious batter.
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Pour the prepared blondie batter evenly into your lined or greased 8-inch square pan, spreading it gently with a spatula. Bake in the preheated oven at 350°F (175°C) for 20 to 25 minutes. Keep a close eye on them: the blondies are done when the edges are lightly golden brown and appear set, while a toothpick inserted into the very center comes out with moist crumbs, but not wet batter. The center might still look slightly soft, which is perfect for chewiness; they will continue to set as they cool. Overbaking can lead to a dry, cake-like texture, so err on the side of slightly underbaked for maximum chewiness. Let the blondies cool completely in the pan on a wire rack before cutting them into large, satisfying squares. For the absolute best results in terms of chewiness and clean, defined slices, I highly recommend chilling the cooled blondies in the refrigerator for at least 1-2 hours (or even overnight) before serving. This allows all the flavors to meld and the gooey texture to truly set.
Notes
Serving and Storage Suggestions for Maximum Enjoyment
These Irresistibly Chewy Marshmallow Blondies are absolutely divine and versatile, perfect for almost any occasion. They are fantastic served simply at room temperature, allowing their gooey texture to shine. For an extra layer of indulgence, consider serving them slightly warm with a scoop of premium vanilla bean ice cream or a drizzle of caramel sauce. The warmth of the blondie will gently melt the ice cream, creating a delightful contrast of temperatures and textures that is truly heavenly. They also make a fantastic, eye-catching addition to any dessert platter, a welcome contribution to a potluck, or a guaranteed sell-out item at a bake sale.
For optimal freshness and to maintain that signature chewiness, store any leftover blondies in an airtight container at room temperature for up to 3-4 days. If you prefer a firmer, even chewier texture, especially in warmer climates, or wish to extend their shelf life, you can store them in the refrigerator for up to a week. If refrigerated, just be sure to bring them back to room temperature before serving, or gently warm them for a few seconds in the microwave if you want to revive that intensely gooey, freshly melted marshmallow and butterscotch experience. These blondies are so good, however, that leftovers might be a rare occurrence!
Conclusion: Your New Go-To Recipe for Ultimate Chewy Blondies
In conclusion, these Chewy Marshmallow Blondies offer a truly unique, satisfying, and utterly delicious dessert experience that distinctly stands out from typical blondie or brownie recipes. The ingenious combination of melted butterscotch chips, generously distributed miniature marshmallows, and crunchy toasted pecans creates an unparalleled symphony of flavors and textures in every bite – a rich, buttery base punctuated by delightfully gooey pockets and a satisfying, earthy crunch. Whether you’re a long-time enthusiast of chewy dessert bars, a curious home baker, or simply looking for a new, exciting baking project to impress friends and family, this cherished recipe from the 1982 Southern Living Annual, reimagined and refined for today’s palates, is absolutely certain to become a beloved and frequently requested favorite in your kitchen.
The deceptive simplicity of its preparation belies the incredible depth of flavor and complex texture it delivers. So go ahead, don’t hesitate! Preheat your oven, gather your ingredients, and prepare to be utterly enchanted by the irresistible charm and unforgettable taste of these Chewy Marshmallow Blondies. They are not merely a dessert; they are an experience waiting to happen, a perfect blend of nostalgia and innovative flavor that promises to delight with every single, chewy square. Happy baking!