Chewy, gooey, golden, and utterly irresistible—these Marshmallow Butterscotch Blondies are my go-to treat when I’m craving something sweet and comforting. The soft texture, combined with pockets of melty butterscotch chips and pillowy marshmallows, makes every bite feel like a cozy hug. Whether I want a snack, a dessert for guests, or a homemade gift, these blondies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1 cup all-purpose flour
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside 5 minutes)
1/2 cup vegan marshmallows (or regular mini marshmallows)
1/2 cup butterscotch chips (use dairy-free if needed)
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, I whisk together the melted butter and brown sugar until it looks smooth and glossy.
I stir in the vanilla extract, salt, and flax egg, mixing until combined.
Then I add the flour and baking powder, stirring gently until just combined—overmixing can make the blondies tough.
I fold in the marshmallows and butterscotch chips, making sure they’re evenly spread throughout the batter.
I spread the batter into the prepared pan, smoothing the top with a spatula.
I bake it for 22–25 minutes, until the top is golden and a toothpick comes out with just a few moist crumbs.
I let the blondies cool completely in the pan before slicing—they set up perfectly this way and stay chewy.
Servings and timing
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 blondies
Calories per serving: 210 kcal
Variations
Peanut Butter Twist: I sometimes swirl in a couple of tablespoons of peanut butter for a nutty kick.
Chocolate Chip Swap: If I’m out of butterscotch chips, I use semi-sweet or white chocolate chips.
Nuts for Crunch: Adding chopped pecans or walnuts gives an extra crunch that balances the gooeyness.
Gluten-Free: I use a 1:1 gluten-free flour blend to make these gluten-free with great results.
Caramel Drizzle: A drizzle of caramel sauce over the top before baking gives it a decadent finish.
Storage/Reheating
I store the blondies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. For even longer storage, I freeze the sliced blondies in a zip-top bag for up to 2 months—just let them thaw at room temperature.
To reheat, I warm individual pieces in the microwave for 10–15 seconds to bring back that soft, gooey texture.
FAQs
How do I know when blondies are done baking?
I check for a golden top and use a toothpick—it should come out mostly clean with a few moist crumbs. Overbaking makes them dry, so I keep a close eye around the 22-minute mark.
Can I use regular eggs instead of a flax egg?
Yes, I can substitute the flax egg with 1 regular egg if I’m not vegan. It works just as well in binding the batter.
What kind of marshmallows work best?
I like using vegan mini marshmallows, but regular mini marshmallows melt nicely too. Full-sized ones can be chopped up if that’s what I have on hand.
Why are my blondies too gooey or undercooked?
They might need a couple more minutes in the oven, or I may have added too many marshmallows. I let them cool completely before slicing, as they firm up as they rest.
Can I double this recipe?
Absolutely—I double everything and bake it in a 9×13-inch pan. I usually add 5–10 minutes to the bake time and keep checking with a toothpick.
Conclusion
These Marshmallow Butterscotch Blondies are everything I crave in a dessert: simple, sweet, chewy, and full of cozy flavors. Whether I’m making them for a party, a family treat, or just because, they’re always a hit. With so many ways to customize them, this is one recipe I keep coming back to again and again.
Recipe:
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Marshmallow Butterscotch Blondies
- Total Time: 35 minutes
- Yield: 12 blondies
- Diet: Vegetarian
Description
Chewy, gooey, and golden blondies packed with butterscotch chips and marshmallows. These easy, egg-free treats are perfect for cozy snacking, gifting, or dessert cravings.
Ingredients
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1 cup all-purpose flour
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside 5 minutes)
1/2 cup vegan marshmallows (or regular mini marshmallows)
1/2 cup butterscotch chips (use dairy-free if needed)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy.
- Stir in the vanilla extract, salt, and flax egg until combined.
- Add the flour and baking powder, stirring gently until just combined. Avoid overmixing.
- Fold in the marshmallows and butterscotch chips evenly into the batter.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22–25 minutes, until the top is golden and a toothpick inserted comes out with a few moist crumbs.
- Let the blondies cool completely in the pan before slicing for best texture.
Notes
For a nutty flavor, swirl in a couple of tablespoons of peanut butter.
Substitute butterscotch chips with semi-sweet or white chocolate chips if desired.
Add chopped pecans or walnuts for crunch.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Drizzle caramel sauce on top before baking for added richness.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
To reheat, microwave individual pieces for 10–15 seconds for gooey texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
