Chaos Cake Ginger Snap Blondies (Print Version)

Chewy blondies blended with ginger snap cookies, white chocolate, and a luscious marshmallow swirl.

# Components:

→ Blondie Base

01 - 1 cup (2 sticks) unsalted butter, melted
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs, room temperature
04 - 2 teaspoons pure vanilla extract
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon fine sea salt

→ Mix-Ins

08 - 1 cup ginger snap cookies, coarsely chopped
09 - 3/4 cup white chocolate chips or chunks

→ Marshmallow Swirl

10 - 1 cup marshmallow fluff or creme

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for effortless removal.
02 - In a generous mixing bowl, combine the melted butter and packed brown sugar. Whisk until the mixture is smooth and well-integrated.
03 - Add the room-temperature eggs and pure vanilla extract to the wet mixture. Whisk until the ingredients are fully incorporated and the batter appears glossy.
04 - In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution.
05 - Gradually introduce the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to maintain a tender crumb.
06 - Delicately fold in the coarsely chopped ginger snap cookies and white chocolate chips or chunks until evenly distributed throughout the batter.
07 - Evenly spread the prepared batter into the lined baking pan, creating a uniform layer.
08 - Dollop spoonfuls of marshmallow fluff or creme over the surface of the batter. Utilize a knife or skewer to artfully swirl the marshmallow into the batter, being careful not to completely incorporate it.
09 - Bake for 28–32 minutes, or until the edges achieve a golden hue and a toothpick inserted into the center emerges with a few moist crumbs – indicating doneness.
10 - Allow the blondies to cool completely within the pan before carefully lifting them out using the parchment overhang. Cut into 16 equal squares.

# Expert Advice:

01 -
  • Quick preparation time with maximum impact flavor
  • Perfect balance of chewy texture and crunchy cookie pieces
  • Makes an impressive dessert that looks like it took hours
  • Adaptable for any season with simple swaps
02 -
  • These blondies are incredibly forgiving for beginner bakers
  • The recipe doubles easily for larger gatherings
  • Perfect make ahead dessert that actually improves overnight
  • Can be frozen for up to 3 months
03 -
  • The key to perfect blondies is slight underbaking. Remove them from the oven when the center still looks slightly underdone. The residual heat will continue cooking them to perfection as they cool.

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