Butterscotch Marshmallow Blondies

Do you see those soft, rolling mounds on top of the brownies? Those are marshmallows that are crispy on top and gooey underneath. Really good. Don’t mistake these for a boring blondie. There’s something about the gooey marshmallows and hint of butterscotch that takes this brownie over the top. I made a big batch and sent them to school with my daughter so I wouldn’t have to think about them hiding in my microwave...or my cupboard...or even my refrigerator. (They were actually quite tasty from the fridge.) These are the kind of brownies that are good when you first make them, and they just keep getting better as the flavors mingle.

Butterscotch Marshmallow Blondies

adapted from Baked Perfection

1 cup butterscotch chips

1/2 cup butter

1 1/2 cups all-purpose flour

1 cup dark brown sugar

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semisweet chocolate chips

Preheat oven to 350º. Grease a 13X9 pan.
Combine flour, brown sugar, baking powder, and salt in a medium bowl.
In a sauce pan over low heat, stir the butterscotch chips and butter just until melted and smooth, being careful to avoid allowing the mixture to become too hot. Transfer mixture to large mixing bowl. Cool to room temperature.
With an electric mixer, beat the vanilla and eggs into the butterscotch mixture. Gradually add the flour mixture. Stir in chocolate chips and marshmallows. Batter will be somewhat thick.
Spread the batter evenly into the prepared ban. Bake for 25 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.