After experimenting with M&M cookies last week, I wanted to make something delicious with Oreos this week. To make it a little bit more decadent, I decided to add mini-marshmallows to the mix as well, and top it off with a couple of chocolate chips. The result: Oreo marshmallow chocolate chip blondies. Quite the mouthful, I know.
I’d never really tried baking with marshmallows before, so I had no idea how they were going to react to 35 minutes of extreme heat. Turns out: they disappear! They complete melted into the mixture, so you’ve got the taste, but you don’t have the texture apart from a bit of stickiness here and there (mostly at the top). If you decide to make these and you do want the texture of the marshmallows to be incorporated, take a look at the suggestion I put in a quote in the recipe. I haven’t tried this out myself, but I think it would work out quite well.
Although they turned out different then I’d expected beforehand, these blondies are pretty delicious! They’re a little bit more compact than my previous blondies, which was a deliberate choice because the compactness is part of what I like about brownies so much, so I wanted to get the same effect with my blondies. That’s why I didn’t use any baking powder in this recipe. It certainly did the trick!
- 150 g butter (melted)
- 150 g light brown sugar
- 3 eggs
- 1 teaspoon of vanilla flavouring
- 200 g plain flour
- a pinch of salt
- 150 g coarsely chopped Oreos (that’s one packet)
- 50 g mini-marshmallows
- 30 g dark chocolate chips
- a baking tin (mine is 20 x 24 cm)
- and an oven, of course! These blondies need to be baked at 175 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix together sugar, butter, eggs and vanilla Take a large bowl and mix together the melted (or softened) butter and the sugar. Then add the eggs one by one and mix them through as well, together with the teaspoon of vanilla flavouring.
2. Add flour and salt Sieve the flour above the bowl and mix it through the batter, along with a pinch of salt.
3. Add chopped Oreos and mini-marshmallows Chop or crumble the Oreos (I just put them in a bowl and just kind of beat them with the back of an ice scoop, which is sort of shaped like a pestle). Add the coarsely crumbled Oreos to the mixture and mix them through. Then add the mini-marshmallows as well and mix everything together once more.
4. Spoon batter in tin and sprinkle chocolate chips over it Grease and flour the baking tin and then spoon in the batter and spread it out evenly over the tin. All that’s left to do now is sprinkle the chocolate chips over the top. I only used 30 grams, but you can always use more if you like, of course.
5. Bake! After you’re done sprinkling, put the baking tin into your preheated oven and bake the blondies (now still one giant blondie) for about 30-35 minutes. Keep an eye on it, though, to make sure that the marshmallows don’t burn. They will turn golden brown and eventually kind of just melt into the mixture.
If you don’t want your marshmallows to virtually disappear (except for the taste) the following might work (and will be what I try next time I make these):
Don’t mix the marshmallows through the mixture. Instead, put the tin minus the marshmallows and chocolate chips into the oven and bake for about 15 to 20 minutes. Then sprinkle the marshmallows and chocolate chips over the top and bake for the remaining time. This way, you’ll probably have the marshmallow still in tact on top of the blondies. They’re pretty great without this method too, though!
6. Let blondies cool for about 10 minutes and cut them After the blondies are done (you can check by inserting a skewer – if it comes out clean they’re done), take the tin out of the oven and let the giant blondie cool for about 10 to 15 minutes before cutting it into smaller squares. If you sprinkled the marshmallows on later, you might want to wait a little bit longer until it’s cooled down completely.
And there you have it! Your own Oreo marshmallow chocolate chip blondies! Enjoy!