Golden Blondies

A refined take on a nostalgic classic—rich, chewy, and utterly irresistible.

Chewy squares with a molten marshmallow crown—perfect for sharing, unforgettable for savoring.
  • Makes: 16 squares
  • Prep Time: 15 minutes
  • Bake Time: 25 minutes
  • Total: 40 minutes

The blondie is the golden cousin of the brownie: buttery, caramel-toned, and deeply comforting. Our H&F version layers this indulgence with ribbons of melted chocolate and toasted marshmallow, creating a dessert that is equal parts elegant and nostalgic. Serve warm with espresso—or slice into squares for a sophisticated sweet table.

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 ½ cups light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup dark chocolate chunks
  • 1 cup mini marshmallows (plus a handful for topping)

Method

  1. Prepare the pan: Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  2. Mix the base: Whisk melted butter and brown sugar until glossy. Beat in eggs one at a time, followed by vanilla.
  3. Dry blend: Sift together flour, baking powder, and salt. Fold gently into the wet mixture until just combined.
  4. Fold & layer: Stir in chocolate chunks and most of the marshmallows. Spread batter evenly into pan. Scatter remaining marshmallows on top.
  5. Bake: 25 minutes, until edges are golden and center is just set. Marshmallows will toast to a delicate bronze.
  6. Finish: Cool in pan, then lift and cut into elegant squares. Best enjoyed slightly warm.

H&F Editorial Pairing: Serve alongside champagne coupes for a glamorous dessert hour, or wrap individually in parchment and twine for rustic-chic favors. A golden treat for every table, from fireside evenings to couture soirées.