I wish I could go back in time and eat these blondies. Those were good times.
It was a month or two ago when I baked these, but I haven’t stopped thinking about them. Kind of like how I can’t stop thinking about this five leaved clover I found. I’m really good at finding four leaved clovers. I used to collect them when I was a kid and press them in books.
And this Culver’s cake batter sundae I shared with my mom. I love cake batter. I love frozen custard. I can’t stop thinking about it.
And this delicious wine I shared with Ericcakes. Slightly sweet, slightly fizzy=the perfect wine for me.
And that they still make Turbie Twist. Thank heavens. I love my Turbie Twist! I can’t believe I found a new one.
These things made an impact on me… enough for me to take pictures of them. I took a lot of pictures of these blondies, because I was so proud of them. They’re one of my best creations, I think. I would definitely make them again. I made them with crunchy Biscoff spread, but you could use TJ’s cookie butter! I’m going to have to try that cookie butter… + the hundred other items you guys mentioned.
The Biscoff spread makes the blondies taste like graham crackers. I also used browned butter, brown sugar and graham cracker crumbs in the batter, so you get a lot of buttery-caramel flavor. Marshmallow are stirred into the batter to give the blondies a little bit of chewiness. I also used mallows on top. The same goes for the milk chocolate chips. And there ye go – S’mores Blondies. Perfect for upcoming summer camping adventures.
Maybe I’ll go camping in Lincoln Park.
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup Crunchy Biscoff
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 sleeve graham crackers, finely ground
1 cup all purpose flour
1 1/2 cups mini marshmallows
3/4 cup milk chocolate chips
Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with cooking spray.
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown.
Pour butter into a large mixing bowl. Mix in brown sugar, using a mixer on medium speed, until well combined - about 1 minute. Beat in Biscoff, eggs, vanilla, baking soda and salt until well combined and doubled in volume - about 3 minutes. Reduce mixer speed to low and beat in graham cracker and flour until just combined. Stir in 1 cup marshmallows and chocolate chips until combined. Spread batter into prepared pan; gently press additional 1/2 cup marshmallows into blondies. Sprinkle some additional chocolate chips or chopped milk chocolate on top.
Bake 30-35 minutes, or until golden brown, blondies pull away from edges of pan, and a toothpick inserted comes out with moist crumbs attached.
Makes 16 small blondies