Rocky Road Blondies
Rocky Road Blondies
Photography by Joe Kim/TC Media
- Preparation time: 15 minutes
- Total time : 45 minutes
- Portion size: 48 pieces
This recipe makes 48 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 134 |
| pro | 1 g |
| totalfat | 6 g |
| sat. fat | 3 g |
| carb | 21 g |
| dietary fibre | 1 g |
| sugar | 15 g |
| chol | 26 mg |
| sodium | 98 mg |
| potassium | 69 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 5 |
| vit A | 4 |
| folate | 7 |
Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Ingredients
- 1 cup 1cupbutter, softened
- 2-1/2 cups 2-1/2cupspacked brown sugar
- 4 4eggeggs
- 1 tbsp 1tbspvanilla
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1-1/4 tsp 1-1/4tspsalt
- 1-1/4 cups 1-1/4cupssemisweet chocolate chips
- 2 cups 2cupsmarshmallowmarshmallows
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.
Source : Canadian Living Magazine: February 2013
