Disappearing Marshmallow Blondies

These blondies are super sweet, extra chewy and slightly gooey from the marshmallows, and they have a  rich caramel and butterscotch flavor. These are a little different then your average blondies because buttersotch chips get melted and then mixed into the batter giving these blondies a slightly different flavor and color.These turn out with a perfectly shiny crackly top and a moist interior.

Disappearing Marshmallow Blondies: (allrecipes.com)

Ingredients:

-1/2 cup butter

-1 cup butterscotch chips

-2/3 cup packed brown sugar

-2 eggs

-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 semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Grease a 13x9-inch pan.

2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring constantly 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 and butter, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.

4. Bake for 15-20 minutes. Cool and cut into squares.

Reese's Pieces Peanut Butter Blondies

Calling all peanut butter lovers! I saw this recipe for Peanut Butter Blondies on Joy the Baker and I knew I had to try them because my boyfriend loves peanut butter desserts! She topped hers with a milk chocolate frosting which looked delicious, but, I opted for a mixture of melted milk chocolate chips and butterscotch chips for the top because I have been very into scotcheroos lately and it is the topping I use on them! I also filled the blondie batter with Reese's Pieces, mmmm mmmm good. The blondies are delicious, they are very dense, moist and chewy and are packed full of peanut butter flavor and caramelly brown sugar flavor. I also think these would taste great swirled with strawberry jelly and I also want to try them with the milk chocolate frosting! These are so worth making many more times!

Reese's Pieces Peanut Butter Blondies: (Joy of the Baker, adapted by me)

-5 tablespoons unsalted butter, cut into 5 cubes

-1 cup light brown sugar

-1/2 cup smooth peanut butter

-1 large egg

-1 teaspoon vanilla extract

-1/4 teaspoon salt

-1 cup flour

-1/2 teaspoon baking soda

-1/2 cup Reese's Pieces

Preheat oven to 325 degrees F. Line a 9×9-inch baking pan with aluminum foil and spray with non-stick cooking spray.

In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 more minutes, then whisk in the eggs and vanilla extract.

Whisk together salt, flour and baking powder. Add the dry ingredients to the wet ingredients. Stir until just incorporated. Fold in the Reese's Pieces. Pour the batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 30 minutes. Pour the melted chocolate mixture over top and let set until topping is firm. Cut and serve. Store in an airtight container.

                                                      For the Topping:
                                      -heaping 1/2 cup milk chocolate chips
                                       -heaping 1/2 cup butterscotch chips

Melt in the microwave in 30 second intervals, stirring after each one until melted and smooth, about 1 minute and 30 seconds.

Almost-Famous Maple-Butter Blondies

This recipe is a copycat recipe for Applebee's famous maple-butter blondies that I got from the Food Network Magazine. In every issue they have one copy that recipe where the Food Network kitchens whip up very similar recipes to some of our favorite foods from our favorite restaraunts. The blondie's at Applebee's are served warm on a piping hot skillet with a giant scoop of vanilla ice cream that drips down the sides of the blondies and has this really yummy maple caramel sauce drizzled all over.....if you have never had one it is absolutely fantastic and I adore there deliciousness! Of course, I was so excited when I came across this recipe for them and couldn't wait to try them out!

The results of my copy that maple-butter blondies if I do say so myself were........absolutely wonderful! I really, really enjoyed and so did my boyfriend's sister who also loves them and even my boyfriend said he couldn't stop eating them and he doesn't even really like the applebee's one! The blondie tasted pretty close to what the actual Applebee's blondie tastes like. These blondies are more cakey than dense, which normally I don't like at all....but these are one exception! They were moist, soft, buttery, nutty, and filled with white chocolate chunks. My maple caramel topping didn't turn out (me and boiling sugar and butter never seems to work...it intimidates me!) so I just served it with store-bought caramel sauce and butter pecan ice cream and it was soooo yummy and decadant and they are also great to eat just plain!

For the Blondies:

-10 tablespoons unsalted butter, at room temperature, plus more for pan

-1 cup walnut pieces

-2 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1 teaspoon salt

-1 1/2 cups packed light brown sugar

-3 large eggs

-2 tablespoons vanilla extract

-6 ounces white chocolate, cut into chunks or white chocolate chips

For the Topping:

-1/3 cup maple syrup

-6 tablespoons unsalted butter

-1/4 cup heavy cream

Vanilla ice cream, for serving

1/2 cup walnut pieces

1. Make the blondies: Preheat oven to 350 degrees. Line a 9x13-inch pan with foil, leaving an overhang on two sides; butter or spray the pan with cooking spray. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

2. Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

3. Spread the batter into the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

4. Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

5. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with vanilla ice cream or your favorite ice cream, the maple-butter sauce and the walnuts.

Butterfinger Blondies

Mmmm....I love crispety, crunchety, peanut-buttery, and chocolatety butterfingers and I adore blondies! So, when I saw this Butterfinger Blondie recipe in Paula Deen's Best Desserts Magazine, I knew I definitely hadto try them out!

And I am glad that I did! These blondies turned out really yummy and were nice and chewy and moist on the inside with a bit of a crunch from the butterfinger pieces and they had a slighty crunchy top. This is a regular blonde brownie recipe but with a little bit of extra fun from the butterfingers! There are so many different things you can add to blondies and I think that butterfingers are perfect for them! So, if you like butterfingers and blondies you should definitely give these a try! 

Butterfinger Blondies  (Paula Deen)

-3/4 cup butter, melted

-2 1/4 cups firmly packed brown sugar

-3 large eggs

-2 1/2 cups all-purpose flour

-2 teaspoons baking powder

-1/2 teaspoon salt

-5 (2.1 ounce) butterfingers

-1 cup semi-sweet chocolate chips (I used a mixture of chocolate chips and peanut butter chips)

-1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray.

In a large bowl, combine melted butter and brown sugar, stirring until combined. Add eggs, stirring until mixture is smooth.

In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, stirring until combined. Stir in chopped butterfingers and chocolate chips and vanilla. Spoon batter into prepared pan, and bake for 25 to 30 minutes or until bars are set in center.