8
vegetable oil
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup unsalted butter, at room temperature
2 cups brown sugar
4 eggs
4 tsp vanilla
3 cups mini marshmallows
168 g semi-sweet chocolate, about 6 squares, coarsely chopped
1/2 cup chopped pecans, or coarsely chopped pecans
storebought caramel, or chocolate sauce (optional)
Preheat oven to 350F (180C). Lightly oil two 8-inch (2-L) square baking pans. In a small bowl, stir flour with salt. In a large bowl, using a wooden spoon, beat butter with sugar until evenly mixed. Beat in eggs, one at a time, until smooth. Then beat in vanilla. Gradually stir in flour until almost evenly mixed.
Stir in 1 cup (250 mL) marshmallows, then chocolate, just until evenly distributed. Divide mixture between baking pans. Stir marshmallows so they're evenly spread out. Smooth tops as best you can. Evenly scatter pecans overtop.
Bake in centre of preheated oven, 15 minutes. Then sprinkle remaining marshmallows overtop. Continue baking until marshmallows start to melt and a cake tester inserted into centre comes out almost clean, 25 to 30 minutes. Remove to a rack.
Cool completely, then cut into squares. Squares will keep well in an airtight container at room temperature up to 3 days. Or wrap squares in plastic wrap, over-wrap with foil and freeze up to 2 months. Drizzle with caramel sauce before serving.
Calories 201, Protein 2.3g, Carbohydrates 28.2g, Fat 9.2g, Fibre 0.8g, Sodium 52mg.
A blondie is the vanilla version of a brownie. But this one has a few yummy extras that put it in the "rocky" category - chunks of dark chocolate, buttery pecans and mini marshmallows. If you don't want to make two pans, it's easy to halve this recipe.