I love brownies, but here’s the secret—the ones made from a box are 99% of the time better than brownies made from scratch. I know, blasphemy. So, for that reason, I rarely bake brownies unless I’m really trying to re-convince myself that they are worth my time. These non-brownies, though—aka blondies—are a nice bar that you can’t get from a shelf-stable box. They’re a bit chewy, a bit dense, and lasted only a hot second when I took them into work.
But here’s a tip—hide some at home for your own personal enjoyment à la mode. Trust me. And this is totally not an endorsement, but ohmygosh have you tried Tillamook brand vanilla ice cream? I just got it for the first time and it is worth the price (especially if you find it on sale like I did).
9 whole graham crackers (1 sleeve, generally), crushed
1 ¼ c all-purpose flour
1 ¼ t baking powder
1 t salt
1 c unsalted butter (2 sticks), room temperature
1 c brown sugar
½ c sugar
2 large eggs, room temperature
1 T vanilla extract
8 oz. bittersweet chocolate (60-75%, generally)
6 Sweet Jumbles Vanilla Bean marshmallows, chopped
- Preheat oven to 350. Coat 9×13” pan with nonstick spray and then line with parchment, leaving a +/- 2-inch overhang to help remove them from the pan later.
- Crush graham crackers in food processor or by putting them in a bag and crushing with a rolling pin. Combine in a large bowl with flour, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, cream butter, brown sugar, and sugar until fluffy, about 4-5 minutes. Add eggs, one at a time, until well incorporated.
- Add in vanilla. Reduce mixer to low and add flour mixture, just until combined. Add 6 ounces of chopped chocolate (about ¾ of total).
- Transfer dough to prepared pan. Use damp hands or spatula to spread dough evenly. Bake 30-32 minutes.
- Remove pan from oven and sprinkle with remaining chocolate and all marshmallows. Return to oven for about 3-4 minutes or until both marshmallows and chocolate are soft.
- Remove from oven and, using a spatula, swirl together chocolate and marshmallow to make a marbled pattern. Don’t over-spread it or you’ll lose the marbled look.
- Cool to room temperature. Remove from pan using parchment overhang as “lifts,” and slice.