Satisfy your sweet tooth with one of these Springtime Rocky Road Blondies! This standard gooey, rich blondie recipe is taken up a notch with the addition of triple chocolate chips, walnuts, marshmallow PEEPS, and a chocolate drizzle.
Course Dessert
Cuisine American
Keyword rocky road blondies
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
Servings 16
Calories 227kcal
Author Erica
Ingredients
¾cupbrown sugar
6tablespoonsunsalted buttermelted & cooled
1eggroom temperature
1teaspoonvanilla extract
½teaspoonsea salt
1cupall-purpose flour
1cuptriple chocolate chipsdivided
1package marshmallow PEEPSchopped
½cupchopped walnuts
2-3tablespoonsmelted chocolateoptional
Instructions
Preheat oven to 350 degrees F. Line an 8x8 cake pan with parchment paper, spray with baking spray, and set aside.
In a medium bowl whisk together the cooled melted butter and brown sugar. Add egg, vanilla, and salt and mix well until well combined.
Using a spatula or wooden spoon, add the flour and mix well, 40-50 strokes, until batter is thick and fully combined. Fold in ½ cup chocolate chips.
Transfer batter to prepared pan and bake for 18-20 minutes, until the top is golden brown, and the middle is just barely set. Do not overbake.
Carefully remove from oven. Sprinkle with remaining chocolate chips, then pile on Marshmallow PEEPS and walnuts. Bake until marshmallows are slightly browned and puffy, 5-8 minutes. You can also broil for 1-2 minutes on high if you’d like to further melt the marshmallow.
Allow the blondies to completely cool in the baking pan before removing from the parchment paper and cutting into squares. Drizzle with melted chocolate if desired. Cover and store at room temperature for up to 3 days.