Tested till perfect Rocky Road Blondies
Rocky Road Blondies
Photography by Joe Kim/TC Media

Rocky Road Blondies

Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 48 pieces


  • 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
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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.

Nutritional Information Per piece: about

cal 134 pro 1g totalfat 6g sat. fat 3g
carb 21g dietary fibre 1g sugar 15g chol 26mg
sodium 98mg potassium 69mg

% RDI:

calcium 1 iron 5 vit A 4 folate 7
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