Marshmallow Butterscotch Blondies

Why You’ll Love This Recipe

I love these blondies because they strike that perfect balance between fudgy and chewy. The brown sugar gives them a caramelized depth, the marshmallows create gooey pockets, and the butterscotch chips melt into every bite for an extra layer of sweetness. Plus, this recipe is egg-free and can be made dairy-free, which makes it a great option for a variety of diets without sacrificing flavor or texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, melted
1 cup light brown sugar, packed
1 tbsp vanilla extract
½ tsp salt
½ tsp baking powder
1 cup all-purpose flour
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside 5 minutes)
½ cup vegan marshmallows (or regular mini marshmallows)
½ cup butterscotch chips (use dairy-free if needed)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper (or lightly greasing it).

2. In a large mixing bowl, I whisk the melted butter and brown sugar until the mixture looks smooth and glossy.

3. I stir in the vanilla, salt, and prepared flax egg, mixing well to combine.

4. I add the flour and baking powder to the bowl and stir until just combined, being careful not to overmix.

5. Then I fold in the marshmallows and butterscotch chips gently so they’re evenly distributed throughout the batter.

6. I spread the batter evenly into the prepared pan and smooth the top with a spatula.

7. I bake the blondies for 22 to 25 minutes, just until the top is golden and a toothpick inserted into the center comes out mostly clean—some gooey crumbs are perfect.

8. I let the blondies cool completely in the pan before slicing. This helps them set properly and gives the best chewy texture.

Servings and timing

This recipe makes 12 blondies.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: Approximately 210 kcal per blondie

Variations

• I sometimes add a handful of chopped walnuts or pecans for crunch.

• For an extra hit of saltiness, I sprinkle a bit of flaky sea salt on top right after baking.

• To make them richer, I swirl in a spoonful of peanut butter before baking.

• If I want a more traditional flavor, I substitute the flax egg with a regular egg (if no dietary restriction).

• Chocolate chips or white chocolate chips work beautifully in place of butterscotch.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 4 days. They also keep well in the fridge if I want them firmer. For longer storage, I freeze them in a sealed container for up to 2 months. When ready to enjoy, I let them come to room temperature or warm them for a few seconds in the microwave for that freshly baked feel.

FAQs

Can I use regular eggs instead of flax egg?

Yes, if I’m not keeping it vegan, I use one large egg in place of the flax egg. It bakes up just as chewy and rich.

Can I make these gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend and they turn out well. I make sure to use a blend designed for baking.

Do the marshmallows stay soft after baking?

Yes, they melt into little gooey pockets. I make sure not to overbake, which keeps them soft and chewy in the center.

Can I double the recipe?

Definitely. I double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to 28–32 minutes. I still check with a toothpick for doneness.

What kind of butterscotch chips should I use?

I usually go for dairy-free butterscotch chips to keep the recipe fully plant-based, but regular ones work great if I’m not avoiding dairy.

Conclusion

These Marshmallow Butterscotch Blondies are a dreamy, chewy dessert that comes together quickly and delivers big comfort. I love how versatile they are—perfect for potlucks, bake sales, or just treating myself to something sweet and satisfying. With rich brown sugar, gooey marshmallows, and melty butterscotch chips, each square is a golden little indulgence I can’t get enough of.

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