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Better Cooking Tips
- Use fresh strawberries for the best flavor and texture.
- Avoid overbaking to keep the blondies soft and chewy.
- Gently fold in the marshmallows to prevent them from melting too much during baking.
Ingredients 0/10
Why You'll Love This Recipe
These blondies combine the sweet, gooey texture of marshmallows with the fresh, fruity flavor of strawberries. They offer a delightful twist on a classic treat, making each bite chewy and satisfying. Perfect for those who enjoy a balance of rich and fruity flavors.
Directions
Lightly heat your oven to 350°F and lightly grease a 9-inch square baking pan. In a bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream the brown sugar and butter until the mixture is nice and smooth. Beat in the egg and vanilla extract until everything is well combined. Gently fold the flour mixture into the wet ingredients, being careful not to overmix. Then, stir in the strawberries and half a cup of marshmallows. Pour the batter into your prepared pan and sprinkle the top with the remaining miniature marshmallows. Bake for about 25 minutes, or until the center feels set when you gently press it. Let them cool before slicing and enjoying!
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Serving Tips
Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also pair nicely with a cup of coffee or tea for a cozy afternoon treat. Adding a sprinkle of powdered sugar on top can give an extra touch of sweetness and presentation.
Reheating And Storage
Store in an airtight container at room temperature for up to three days to keep them soft. For longer storage, freeze the blondies wrapped tightly in plastic wrap and foil for up to a month. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid extra moisture in the batter.
What can I substitute for brown sugar?
You can use an equal amount of white sugar, but the blondies may be less moist and flavorful.
How do I know when they are fully baked?
The center should feel set but slightly soft when gently pressed, and a toothpick inserted should come out with a few moist crumbs.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Is it okay to add more marshmallows on top?
Absolutely, adding more marshmallows will create a gooier, sweeter topping.
How should I store leftover bars?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these bars?
Yes, wrap them tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I use regular marshmallows instead of miniature?
Yes, but chop them into smaller pieces to distribute evenly throughout the batter.
