Yield: 9 servings.
1 stick unsalted butter, melted
¾ cup dark brown sugar, packed
1 large egg
1½ teaspoons vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1¼ cups all-purpose flour
⅓ cup cornflakes
⅓ cup white chocolate chips
⅓ cup mini marshmallows
Flake salt (for garnish)
Preheat oven to 350°. Prepare a 9-inch square baking pan with cooking spray and line with parchment paper.
In a large bowl, whisk together butter, brown sugar, egg, and vanilla extract until well combined.
In a separate bowl, whisk together baking powder, baking soda, salt, and flour. Add dry ingredients to the butter mixture and stir until just combined. Do not overmix.
Into a food processor, add cornflakes and pulse a few times until you’re left with crumbs.
Add crumbs to blondie batter with chocolate chips and marshmallows; fold until just combined. Pour batter into pan and evenly spread to all 4 corners.
Bake for 25 minutes or until blondies are lightly browned and a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes on cooling rack. Cut blondies into 9 squares and sprinkle a few flakes of salt on each before serving.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
