Yield: 9 blondies
Preparation: 30 min.
Bake time: 20 min.
2 c. all-purpose flour (240g)
1/2 tsp. salt
1 tsp. baking powder
12 tbsp. unsalted butter (170g)
1/2 c. light brown sugar (105g)
1/2 c. granulated sugar (100g)
2 eggs, room temperature
2 tsp. vanilla extract
1 c. fruity pebble cereal (35g)
5 marshmallows, cut in half
1/4 c. powdered sugar
1 tsp. milk (any kind)
Preheat the oven to 350F (180C). Grease and line a 9×9 baking pan with parchment paper.
In a medium saucepan on low heat, brown the butter. Once the butter is browned, take it off the heat and transfer it to the bowl you will be using to mix the dough in (no mixer required!). Let the butter cool for 5-10 minutes at room temperature.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Add the sugars to the slightly cooled butter and whisk until combined. Add in one egg and whisk until well combined. Then, add in the other egg and the vanilla extract, whisking until combined.
Add in the flour mixture, cereal, and marshmallows. Gently fold the mixture until everything is combined and there are no flour pockets. Pour the mixture into the pan.
Press additional marshmallows into the top of the blondie mixture, and sprinkle extra cereal on top prior to baking.
Put the blondies into the oven to bake for approximately 20 minutes, until the edges are lightly brown and the middle is about set.
In a small bowl, mix together the powdered sugar and milk. If the mixture is too thick, add more milk. If the mixture is too thin, add more powdered sugar until you reach your desired consistency. Once the blondies have cooled, drizzle the glaze over the blondies. Cut the blondies into 9 equal squares, and enjoy!
These blondies will be best enjoyed on the day they are baked. However, they will keep at room temperature in an airtight container for up to 3 days. Enjoy!
If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights