Marshmallow Butterscotch Blondies

Why You’ll Love This Recipe

I love how easy these blondies are to make with just a few pantry staples, yet they taste like something special. The combination of melty butterscotch chips and gooey marshmallows makes every bite rich and decadent. I also appreciate that the recipe is egg-free and can be made entirely vegan with a few simple swaps. Whether I’m baking for a crowd or just for myself, these blondies are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, melted

• 1 cup light brown sugar, packed

• 1 tbsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1 cup all-purpose flour

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside 5 minutes)

• 1/2 cup vegan marshmallows (or regular mini marshmallows)

• 1/2 cup butterscotch chips (use dairy-free if needed)

Directions

1. I preheat my oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.

2. In a large mixing bowl, I whisk together the melted butter and brown sugar until smooth and glossy.

3. I stir in the vanilla extract, salt, and the prepared flax egg. I mix everything well until it’s fully combined.

4. I add the flour and baking powder into the bowl and stir just until combined—being careful not to overmix the batter.

5. I fold in the marshmallows and butterscotch chips gently, making sure they’re evenly spread throughout.

6. I pour the batter into the prepared pan and smooth the top with a spatula.

7. I bake the blondies for 22–25 minutes, until the top turns golden and a toothpick inserted into the center comes out mostly clean with a few gooey crumbs.

8. I let the blondies cool completely in the pan so they set properly. This keeps the chewy texture just right when I slice them into squares.

Servings and timing

This recipe makes 12 blondies and takes just 35 minutes from start to finish—10 minutes of prep time and 25 minutes in the oven. Each blondie has about 210 kcal, making it a perfectly portioned sweet treat.

Variations

When I want to switch things up, I sometimes use chocolate chips or white chocolate chips instead of butterscotch. I’ve also added chopped pecans or walnuts for a bit of crunch. If I’m feeling festive, I stir in colorful sprinkles or a swirl of peanut butter for extra flair. And when I want an even richer treat, I top them with a drizzle of melted chocolate once they’ve cooled.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. To freeze, I wrap individual blondie squares in plastic wrap and store them in a freezer-safe bag—they keep well for up to 2 months. When I want to reheat, a few seconds in the microwave brings back that soft, melty texture.

FAQs

Can I use a regular egg instead of a flax egg?

Yes, I can substitute the flax egg with one regular egg if I’m not making a vegan version. It works just as well and keeps the texture chewy and moist.

Why do I need to let the blondies cool before cutting?

I always let them cool fully so they can set. If I cut them too early, they fall apart and don’t hold that chewy blondie texture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend to replace the all-purpose flour. The texture stays pretty close, and it’s a great option for gluten-sensitive guests.

Do marshmallows melt completely in the blondies?

Some of the marshmallows melt into gooey pockets while others stay soft and slightly chewy. I love that contrast in texture—it’s part of what makes these blondies so good.

What’s the best way to get clean slices?

I use a sharp knife and wipe it clean between cuts. Sometimes I chill the blondies in the fridge before slicing for super neat edges.

Conclusion

These Marshmallow Butterscotch Blondies are my go-to dessert when I want something quick, delicious, and guaranteed to impress. The rich brown sugar base, gooey marshmallow pockets, and melty butterscotch chips create a perfect harmony of flavors and textures. Whether I’m making them for a party, sharing with friends, or enjoying with a cup of coffee, these blondies never disappoint.