Thursday, June 28, 2018
ROCKY ROAD BLONDIES
BY: AMANDA BARNIER AND THE TEST KITCHEN
SPONSORED BY Lavazza Holiday
This recipe is featured on: Holiday desserts that pair perfectly with coffee
Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Portion size 48 servings
Credits: Canadian Living Magazine: February 2013
1 tablespoon vanilla
1 cup butter softened
2 1/2 cups packed brown sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoon salt
1 1/4 cup semisweet chocolate chips
2 cups marshmallows
In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread on parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350ºF (180ºC) oven until cake tester inserted in center comes out with a few moist crumbs clinging, about 25 minutes.
Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of the pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With a greased sharp knife, cut into squares.
Per piece: about
Fibre1 gSodium98 mgSugars15 gProtein1 gCalories134.0Potassium69 mgCholesterol26 mgSaturated fat3 gTotal carbohydrate21 g