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Kitchen Sink Blondies

Updated: Jan 8, 2022

I love a good old-fashioned blondie, but there is something so much fun about adding all kinds of mix-ins to a blondie (or even cookie) batter! The mix-ins add such wonderful textural elements, while also playing with a beautiful balance of salty and sweet.


Ingredients:

  • 226g (16 tbsp / 1 cup / 2 sticks) butter, melted

  • 400g (2 cups) brown sugar

  • 2 eggs + 1 yolk

  • 2 tsp vanilla extract

  • 240g (2 cups) all purpose flour

  • 1 tsp baking powder

  • ¾ tsp salt

  • 215g chocolate chips

  • 75g toffee bits

  • Peanut butter (you’ll scoop it onto the blondies, so you don’t really need to measure it)

  • 30g (½ cup) mini marshmallows

  • 15-20 mini pretzel twists

  • Flake salt


Directions:

  1. Preheat your oven to 350°F. Line a 9x13 pan with parchment paper.

  2. Melt your butter in a large microwave safe bowl. While the butter is still hot, add brown sugar and whisk until evenly incorporated. Allow to cool for about 5 minutes.

  3. Whisk in eggs and vanilla. Fold in flour, baking powder, and salt until just incorporated, then add chocolate chips and toffee bits and fold in until evenly distributed.

  4. Pour half of the blondie batter into your prepared pan and spread out in an even layer.

  5. Spoon dollops of peanut butter over the blondie and distribute half of the marshmallows. Scoop spoonfuls of the rest of the blondie batter on top and spread out with a spatula (it is going to mix a bit with the peanut butter and marshmallows, that's okay).

  6. Add pretzel twists to the top of the blondie, then add some more dollops of peanut butter and sprinkle flake salt over the top.

  7. Bake for 30-37 minutes. At the 25 minute mark, sprinkle remaining marshmallows over the top of the blondie. You’ll know its ready when you insert a toothpick and it comes out clean, or with a few crumbs (if it has liquidy batter on it, bake for a few more minutes).

  8. Allow blondies to cool in the pan for 15-20 minutes, then carefully use opposite corners of the parchment paper to lift the blondie out and transfer to a cooling rack.



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