The first thing you do is cut the chocolate bars into tiny chunks with a normal kitchen knife. Or you can just buy a bag of dark chocolate chunks and white chocolate chunks. This would save time, but I had chocolate bars at my house I wanted to use because they were really high quality chocolate! Takes more time, but I think it’s so worth it if the local grocery doesn’t have great chocolate available. Using actual chocolate chunks instead of chocolate chips is really important, too, because it will affect the texture of the bars.

After this, I get out a 9×13 glass pan and line it with non-stick aluminum foil. You also can just spray the pan with non-stick spray, but I use the foil for easy clean-up!  

Next, get out a large saucepan and melt the butter for about 30 seconds on medium heat. Then, put the 2 cups of brown sugar in the saucepan as well. Keep stirring the entire time until the butter is melted and the brown sugar and melting butter are completely combined. Remove from heat and set aside. This will be cooling a little bit while you make the flour mixture. 

Get out a large bowl and combine the flour, baking powder, baking soda, and salt. Stir until fully combined.

Go back over to the saucepan of brown sugar and butter. Crack the eggs one at a time into the sauce pan. Stir to combine after each egg. This one-at-a-time process is really important because it allows the correct amount of air to be let into the mixture, affecting the density of the blondies. Stir in the vanilla next!  *I buy vanilla from the Dominican Republic because (in my humble opinion) it is so much better than vanilla from any grocery store in the US, and it is much cheaper!*

Once combined, you can dump the semi-cooled brown sugar mixture into that large bowl of flour, etc. Stir it until it is a thick, smooth batter. Do not overmix, as this also will affect the density of the blondie if you incorporate too much air as you stir.

Once you have the smooth, thick batter, you can spread about half of the dough into the bottom of the baking dish. You may need a little more than half in order for it to cover the entire dish. It will be a little tough to spread because it is very sticky and the layer on the bottom will be super thin. 

After this, spread the chocolate chunks evenly across the dough in the baking dish. Then, you can put the marshmallows on top of the chocolate chunk layer. These need to go on top because it allows them to pop out of the top when you bake them in the oven, which makes them look cuter (which, of course, is SUPER important, because what good is a dessert if it doesn’t look cute?!) by having the marshmallows lookin’ all toasty and campfire and stuff.

Okieee, last step before we put them in the oven!!! Yayyyy! (This is the most annoying part, so sorry you have to go through this, but it’s worth it, I promise.) The leftover dough (probably about ⅓ of the original amount) will be really sticky and difficult to work with, but try your best to stretch it out and distribute it evenly across the top of the marshmallow layer. It is okay if it doesn’t completely cover it because as it bakes, it will melt and spread out. What doesn’t end up spreading evenly will just leave space for the marshmallows to pop out of the top and get toasted (again with the cute dessert thing)! Bake it in the oven on 350 for about 25 minutes! Make sure you do not over-cook it. It’s better when it’s a little doughy.

Once you take it out of the oven, set it aside to cool while you make the chocolate ganache drizzle. This part is m a g i c a l. Get a small pot and pour in the heavy whipping cream. On medium-high heat, bring it to a boil, stirring the whole time so it doesn’t burn or get clumpy. Once it is boiling, remove it front the heat and dump in the chocolate chips. Let them sit in the pot *DO NOT STIR THEM* for five minutes. They will begin to melt, which will allow you to whisk them together more easily! After the five minutes (I set a timer on my microwave), begin to whisk them together in the pot. This is the magical part, because you really start to think “There is no chance this is going to mix together.” Then it does and it’s really smooth and silky and drizzles very nicely over the top of the toasted marshmallows on top of the blondie. 

I think this dish is at its most perfect when it comes right out of the oven, so I always prepare to bake it so it will be done about 10 minutes before guests arrive. However, they can sit out on the counter for a week and be just fine, too. Heating them up in the microwave for 10 seconds… *chef’s kiss.* 

I love making these because they are not too rich, as the blondie mellows out the chocolate and marshmallow sweetness. I hope you love these! They are on my list of go-to desserts that never fails to impress! Thanks for reading <3 Happy baking!

• 1 stick (4 ounces) unsalted butter
• 2 cups (14 ounces) brown sugar (dark or light is fine)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups (11.25 ounces) all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bar of dark chocolate
• 1 bar of white chocolate or cookies and cream
• 2 cups mini marshmallows
• ¼ cup heavy whipping cream
• ½ cup semi-sweet chocolate chips

1. Preheat the oven to 350°F. Line a 9×13-inch pan with foil, leaving an overhang on all sides for easy cleanup, then spray with nonstick baking spray.

2. Chop up the dark chocolate and white chocolate bar into chunks. You can leave these chopped up pieces on the cutting board and set aside for later. 

3. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.

4. Add the eggs to the brown sugar & butter mixture, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.

5. Divide the dough in half. Set one half aside and press the other half into the prepared pan, spreading evenly to the edges of the pan. It will be very thin. You can use a little dough from the half you set aside if you need to. 

6. Mix up the chocolate chunks and distribute them evenly over the dough in the pan. Spread the marshmallows evenly over the chocolate.

7. Scoop out balls of the remaining dough and spread thinly over marshmallows and chocolate. This will not look pretty and will not be perfectly even because the sticky dough is a bit tricky to work with.  This is okay because it will melt and spread out evenly when baking. 

8. Bake for 20-25 minutes or until the top is golden and the edges are slightly browned. Remove from oven and set aside to cool while you make the chocolate ganache drizzle.

9. Place a small pot on the stove with the ¼ cup of heavy whipping cream in it. Bring to a boil over medium-high heat, stirring occasionally.

10. Once boiling, remove from heat. Put ¼ cup semi-sweet chips in the cream in the pot and let them sit for 5 minutes exactly.

11. After 5 minutes have gone by, whisk until it creates a creamy ganache topping. This may take a second, but it is magical when it turns into ganache! Immediately drizzle on top of blondies in the pan. 

12. Allow to cool in the pan. Cut into 1-2 inch squares and serve!