I remember being so intrigued the first time I saw a blondie. Who knew the richness and denseness of a brownie could be captured in light-colored form? Since then, I’ve preferred blondies over brownies, and it’s not entirely based on the fact I love saying the word “blondie.”
Well, with all the food blog reading I do in a day, I come across many many fascinating blogs and people. And that is how I stumbled upon this blondie recipe. Myriam at Once upon a tart has a browniebabe of the month event, and Deborah at Taste and Tell entered in this recipe in the first browniebabe of the month. I fell in love with the recipe and had to try it. Then I fell in love with the blondie, and I know I’ll have to make it again.
adapted from allrecipes
1/2 cup butter
1 cup butterscotch chips
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spoon the batter evenly into the prepared muffin pan.
4. Bake for 15 to 20 minutes in preheated oven.