Shared Secrets from Carrie’s Kitchen: Loaded Blondie Brownies

This month, we’re celebrating Mother’s Day with a pan of loaded blondie brownies. Confession time: I absolutely adore brownies. Fudge brownies. Cake brownies. Red Velvet brownies. Cheesecake brownies. Blondie brownies. You really can never go wrong as long as you have a richly flavorful recipe. And Brownies are truly one of America’s greatest culinary creations! The brownie was created in Boston in the early 1900s, and by the 1920s, it widely spread throughout American households, touted as “the bee’s knees in household desserts.” One hundred years later, I believe I can testify to the staying power of this recipe and confirm that it is still one of the most commonly served desserts to be found in American homes, restaurants, and bakeries.

So collect your ingredients and prepare a batch of delicious brownies for the mother figures in your life, showing appreciation for the impact they have made in your life.

Ingredients:

1 cup Butter, room temperature

1 3/4 cups Brown Sugar

2 Eggs

1 1/2 tsp Vanilla

2 1/3 cups All Purpose Flour

1 tsp Baking Powder

1 tsp Salt

1 1/2 cups Chocolate Chips

1 1/2 cups Butterscotch Chips

1 1/2 cups Mini-Marshmallows

Preheat your oven to 350°F/180°C.

Coat a 9×13 pan with nonstick cooking spray.

In a mixing bowl, cream together the butter and brown sugar until fluffy.

Then, beat in the eggs, one at a time.

Add the vanilla.

In a small bowl, sift together the flour, baking powder, and flour.

Slowly add it to the egg/sugar mixture.

Stir in 3/4 cups chocolate chips and butterscotch chips.

Fold in the mini-marshmallows. Mix until evenly combined.

Spread the batter into the baking pan.

Sprinkle the remaining 1/2 cup of chocolate chips and butterscotch chips over the top.

Bake for 30 minutes.

Remove from the oven and place the pan on a cooling rack for an additional 30 minutes.

Slice and serve.

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