Butterbeer Blondies

Chewy, buttery blondies packed with butterscotch and peanut butter chips, topped with a gooey butterscotch-peanut butter-marshmallow layer, with sweet, creamy, vanilla notes throughout. The perfect magical treat!

Course Dessert

Cuisine American

Keyword bars, blondie, browned butter, butterbeer, butterscotch, marshmallow, peanut butter

Prep Time 30

Cook Time 34

Resting Time 1 35

Total Time 2 39

Servings

Calories 310kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.9”x13” baking pan
saucepan
large mixing bowl
electric mixer
medium bowl (heat and/or microwave safe)

Ingredients

Blondie ingredients:

454 g butter unsalted
32 g milk powder
600 g brown sugar
5 large eggs room temperature
30 ml vanilla clear, artificial
10 g sea salt
480 g all-purpose flour
170 g butterscotch chips
170 g peanut butter chips

Topping ingredients:

256 g creamy peanut butter
113 g butter
170 g butterscotch chips
5 ml clear vanilla extract
284 g marshmallows

US Customary - Metric

Instructions

For the blondies:

Line a 9”x13” baking pan with parchment paper or non-stick foil. Preheat oven to 350°.
Place the butter and milk powder in a medium saucepan over medium heat, stir constantly until the milk solids are toasted golden brown and the mixture smells nutty, pour into a large mixing bowl and cool to room temp.
454 g butter, 32 g milk powder
Mix in the brown sugar for about a minute, allowing the heat of the butter to dissolve the sugar. Allow the mixture to cool for about 20-30 minutes to avoid melting the chips later.
600 g brown sugar
Beat in the eggs 1 at a time until well combined and shiny.
5 large eggs
Beat in vanilla and salt.
30 ml vanilla, 10 g sea salt
Stir in flour, butterscotch chips and peanut butter chips just until combined. Spread the mixture evenly in the prepared pan.
480 g all-purpose flour, 170 g butterscotch chips, 170 g peanut butter chips
Bake in a preheated oven for ~34 minutes, the edges will be set, there may be some cracks in the top, the center will have a slight wobble. Set aside to cool completely.

For the topping:

Using the microwave or a double boiler, melt together the peanut butter, butter, and butterscotch chips.
256 g creamy peanut butter, 113 g butter, 170 g butterscotch chips
Stir in the clear vanilla extract, cool slightly (~5 minutes)
5 ml clear vanilla extract
Stir in the marshmallows until well coated.
284 g marshmallows
Spread in an even layer over top of the cooled blondies.
Place in refrigerator to set for at least 1 hour. Once the blondies are fully set, cut into squares (24 large, 40 small) to serve.

Nutrition