Saturday, December 21, 2013
Marshmallow blondies recipe
Chefs marshmallow blondies recipe is very addictive so there is a big possibility that you may eat half to yourself before offering the blondies elsewhere to share.
Blondies are basically a brownie recipe that uses no chocolate, instead a butterscotch cake batter is used.
Chefs blondies are so scrumptious that when you taste the blondies warm out of the oven with the soft, fluffy and gooey marshmallows and moist butterscotch centre, you may want to scoff the entire tray of blondies right there, you will need lots of will power not to indulge into the whole tray of blondies!
Chef tops the blondie mixture with a golden crumb mixture, also Chef tops the blondie mixture with marshmallows at the beginning of cooking so that the marshmallows cook down into golden chewy and almost crisp layer. The blondies are again topped with marshmallows right at the end of cooking to give the blondies the smooth and silky melted marshmallows that you see in the pictures.
The first layer of marshmallows soak into the golden crumb and blondie mixture helping it to become even more moist and chewy.
Eaten warm these blondies are a gorgeous gooey butterscotch delight, eaten cold they are moist and chewy with a slight crisp in the edge. Either way Chefs marshmallow blondies are very tasty!
See how the melted silky marshmallow hugs the moist butterscotch blondie.
Pretty pink and fluffy melted marshmallow.
Or have a bite of a chewy moist blondie that has cooled down.
Ingredients for marshmallow blondies
8oz Light brown muscovado sugar
4oz Margarine
6oz Plain flour
1 tsp Baking powder
2 Eggs
Pinch salt
1 Tbsp Oil
1 tsp Vanilla bean paste or Vanilla essence
Topping
2 Bags marshmallows
4oz Plain flour
2oz Light brown muscovado sugar
2oz Margarine
Picture of eggs being whisked.
Pictures if vanilla bean paste.
How to make marshmallow blondies
4oz Margarine
6oz Plain flour
1 tsp Baking powder
2 Eggs
Pinch salt
1 Tbsp Oil
1 tsp Vanilla bean paste or Vanilla essence
Topping
2 Bags marshmallows
4oz Plain flour
2oz Light brown muscovado sugar
2oz Margarine
Picture of eggs being whisked.
Pictures if vanilla bean paste.
How to make marshmallow blondies
Melt the margarine on a very low heat and pour into a large baking bowl with the 8 ounces of sugar.
Mix very well.
Add the flour, baking powder, salt, vanilla, oil and eggs.
Fold the mixture really well.
Grease and flour a flapjack/swiss roll tin.
Pour in the blondie mixture and spread evenly.
Pour in the blondie mixture and spread evenly.
Take a clean bowl place the sugar, margarine and flour for topping into the bowl.
Rub together using your finger tips to produce a bread crumb texture.
Scatter the top of the blondie mixture with some marshmallows.
Leave some gaps between eat marshmallow.
Leave some gaps between eat marshmallow.
Sprinkle the crumble topping mixture on top of the marshmallows and all around the blondie mixture.
There will be parts of the marshmallow showing through the crumbs.
Place into a hot oven at gas mark 6 for 25 minutes.
Turn down the heat to gas mark 4 + 1/2 for 15 minutes.
Approximetley 5-10 minutes before the blondies are ready to take out from the oven scatter more marshmallows over the top of the blondies.
The final marshmallows will be soft and gooey and retain the colour of the marshmallow, where as the marshmallows that were placed onto the blondies in the beginning of cooking will have cooked to a chewy golden texture.
Checking if the centre is cooked with a skewer can be quite tricky because the marshmallow will melt around the skewer, also the blondies need some moisture in the middle so that they taste chewy and moist when cooked.
Approximetley 5-10 minutes before the blondies are ready to take out from the oven scatter more marshmallows over the top of the blondies.
The final marshmallows will be soft and gooey and retain the colour of the marshmallow, where as the marshmallows that were placed onto the blondies in the beginning of cooking will have cooked to a chewy golden texture.
Checking if the centre is cooked with a skewer can be quite tricky because the marshmallow will melt around the skewer, also the blondies need some moisture in the middle so that they taste chewy and moist when cooked.
Once cooked leave to cool in the tin before cutting into squares.
Chefs marshmallow bondies can be eaten warm or cold. These blondies have a very chewy topping once fully cooled down.
Enjoy Chefs delicious chewy marshmallow blondies recipe.
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