Strawberry-Marshmallow Blondies

Strawberry-Marshmallow Blondies
  • PREP TIME
    20 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    9 People
  • VIEWS
    15

These delightful blondies offer a sweet and fruity twist on the classic treat, perfect for those who prefer berries over chocolate. Fresh strawberries bring a vibrant sweetness, while toasted marshmallows create a delightful, gooey top.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    48 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    7 g
  • Sodium
    276 mg
  • Sugar
    27 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch square baking pan. (5 minutes)

02

Step
3 mins

In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt. (3 minutes)

03

Step
5 mins

In a large bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer. Beat in the egg and vanilla extract until well combined. (5 minutes)

04

Step
3 mins

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix. (3 minutes)

05

Step
2 mins

In a small bowl, toss the chopped strawberries with 1 tablespoon of all-purpose flour. This will help prevent them from sinking to the bottom of the blondies. (2 minutes)

06

Step
2 mins

Gently fold the floured strawberries and ½ cup of miniature marshmallows into the batter. (2 minutes)

07

Step
2 mins

Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining 2 tablespoons of miniature marshmallows over the top. (2 minutes)

08

Step
30 mins

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. (25-30 minutes)

09

Step
1 hrs

Let the blondies cool completely in the pan before cutting into squares. (60 minutes)

For a richer flavor, use browned butter instead of softened butter.
Toast the marshmallows under a broiler for a minute or two after baking for a golden-brown top.
Add a handful of chopped nuts, such as pecans or walnuts, for added texture.
Store leftover blondies in an airtight container at room temperature for up to 3 days.

Ethan Kautzer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Buddy Dach

    Easy to follow recipe and delicious results! Will definitely make again.

  • Concepcion Toy

    I loved the marshmallow topping – it added the perfect amount of sweetness.

  • Zita Powlowski

    I added a sprinkle of sea salt on top and it really enhanced the flavors.

  • Bert Murraylindgren

    These blondies were a hit! The strawberries made them so fresh and summery.

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