Rocky Road Blondies

Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Photography by Joe Kim/TC Media

  • Prep time15 minutes
  • Total time45 minutes
  • Portion size48 pieces


  • 1 cup (250 mL) butter, softened
  • 2-1/2 cups (625 mL) packed brown sugar
  • 4 eggs
  • 1 tbsp (15 mL) vanilla
  • 2-1/2 cups (625 mL) all-purpose flour
  • 1-1/4 tsp (6 mL) salt
  • 1-1/4 cups (300 mL) semisweet chocolate chips
  • 2 cups (500 mL) marshmallows
  • Preparation

    In 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 in 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 centre 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 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 greased sharp knife, cut into squares.

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