These tempting blonde brownies are salty, sweet, crunchy and soft. It’s everything you want from a brownie! These Cornflake Chocolate Chip Marshmallow Blonde Brownies are smothered in delicious salted white chocolate maple butter to take them over the top!
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Blonde brownies are essentially chocolate chip cookies in brownie disguise. They’re light and fluffy in comparison to traditional chocolate brownies which are typically rich and dense. I love both types of brownies but you can get so much more creative with blondies. Since they’re similar to cookies, you can add whatever mix-ins you want! I’ve chosen cornflakes for crunch and a touch of saltiness, chocolate chips, and marshmallows for some extra sweetness and fluffiness.
The sauce for these blondies is a salted white chocolate maple butter and it really takes these blondies over the top. Browned butter is mixed with white chocolate, maple syrup, a touch of cream and a pinch of flaky sea salt. The sauce is optional but it brings some life to the blondies.
Ingredients for Cornflake Chocolate Chip Marshmallow Blonde Brownies
The blondies require only 10 simple ingredients and come together in just minutes using only 1 bowl! You can prepare the sauce while the blondies are baking and cooling. Any time I make these blondies, I end up snacking on the mix-ins because I have no will power. But it gets me excited for the blondies to finish baking!
- unsalted butter
- light brown sugar
- vanilla extract
- baking powder
- baking soda
- fine sea salt
- all-purpose flour
- chocolate chips – use your favorite (I recommend semi-sweet or dark).
- mini marshmallows
- cornflakes
Salted White Chocolate Maple Butter
- unsalted butter
- white chocolate chips
- heavy cream
- maple syrup
- flaky sea salt – I recommend Maldon sea salt flakes.
Here’s what else you’ll need:
- 9-inch square baking pan
- parchment paper
- large mixing bowl
- whisk
- spatula
- medium saucepan
- small mixing bowl
- small skillet
- stirring spoon
- measuring cups and spoons
How to Make Cornflake Chocolate Chip Marshmallow Blonde Brownies
These blondies are perfect for summer picnics because they’re so light and easy to transport. They hold their shape even in high temperatures. I usually double the recipe when I take these blondies to a summer get-together because they are such a hit!
- Whisk melted butter, brown sugar, egg and vanilla extract until well combined.
- Sprinkle baking powder, baking soda and salt into the bowl then whisk. Sprinkle flour into the bowl and fold to combine.
- Add chocolate chips, marshmallows and cornflakes then fold until just combined. Pour batter into prepared baking pan and use an offset spatula to spread the batter.
- Bake until brownies are lightly browned on top. Let brownies cool in the pan before removing from the pan. Cut into 9 equal pieces and top with sauce.
Salted White Chocolate Maple Butter
- Prepare a double boiler. Turn heat to medium then add white chocolate chips, heavy cream and maple syrup to the mixing bowl.
- Allow chocolate to melt slowly. Meanwhile, brown the butter in a small skillet over medium heat. Stir the butter constantly until it begins to foam and brown.
- Pour the butter directly into the mixing bowl with the chocolate, cream and syrup and stir until chocolate is melted and the sauce is smooth and creamy. Pour over cooled brownies.
More Chocolatey Dessert Recipes
View all chocolate dessert recipes here
Please let me know how your Cornflake Chocolate Chip Marshmallow Blonde Brownies turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Cornflake Chocolate Chip Marshmallow Blonde Brownies
These tempting blonde brownies are salty, sweet, crunchy and soft. It's everything you want from a brownie! These Cornflake Chocolate Chip Marshmallow Blonde Brownies are smothered in delicious salted white chocolate maple butter to take them over the top!
Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper. In a large mixing bowl, whisk together melted butter, brown sugar, egg and vanilla extract until well combined.
Sprinkle baking powder, baking soda and salt into the bowl then whisk together. Sprinkle flour into the bowl and fold to combine (try not to overmix).
Add chocolate chips, marshmallows and cornflakes then fold until just combined. Pour batter into prepared baking pan and use an offset spatula (or a spoon) to spread the batter to all 4 corners of the pan (the batter is very thick).
Bake for 20 Minutes or when a toothpick inserted in the center comes out clean. The brownies should be lightly browned on top. Let brownies cool in the pan for at least 30 Minutes before removing from the pan. Cut into 9 equal pieces and top with sauce (see recipe below). Enjoy!
While the brownies are baking, make the sauce: Prepare a double boiler by placing a small mixing bowl over a saucepan filled about 1 inch with water. Turn heat to medium then add white chocolate chips, heavy cream and maple syrup to the mixing bowl.
Allow the chocolate to melt slowly, stirring occasionally. Meanwhile, brown the butter in a small skillet over medium heat. Stir the butter constantly for about 5 minutes until butter begins to foam and brown. You will smell a deep nutty flavor develop.
Pour the butter directly into the mixing bowl with the chocolate, cream and syrup and stir until chocolate is melted and the sauce is smooth and creamy. Pour over cooled brownies.
Ingredients
Directions
Preheat oven to 350°F. Grease a 9-inch square baking pan and line with parchment paper. In a large mixing bowl, whisk together melted butter, brown sugar, egg and vanilla extract until well combined.
Sprinkle baking powder, baking soda and salt into the bowl then whisk together. Sprinkle flour into the bowl and fold to combine (try not to overmix).
Add chocolate chips, marshmallows and cornflakes then fold until just combined. Pour batter into prepared baking pan and use an offset spatula (or a spoon) to spread the batter to all 4 corners of the pan (the batter is very thick).
Bake for 20 Minutes or when a toothpick inserted in the center comes out clean. The brownies should be lightly browned on top. Let brownies cool in the pan for at least 30 Minutes before removing from the pan. Cut into 9 equal pieces and top with sauce (see recipe below). Enjoy!
While the brownies are baking, make the sauce: Prepare a double boiler by placing a small mixing bowl over a saucepan filled about 1 inch with water. Turn heat to medium then add white chocolate chips, heavy cream and maple syrup to the mixing bowl.
Allow the chocolate to melt slowly, stirring occasionally. Meanwhile, brown the butter in a small skillet over medium heat. Stir the butter constantly for about 5 minutes until butter begins to foam and brown. You will smell a deep nutty flavor develop.
Pour the butter directly into the mixing bowl with the chocolate, cream and syrup and stir until chocolate is melted and the sauce is smooth and creamy. Pour over cooled brownies.
Notes
Notes
PRO TIP: After greasing your baking pan, line it with parchment paper to easily remove the blondies once they’re cooled.
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