🧁 Ube Marshmallow Blondies

These ube marshmallow blondies are soft, chewy, and packed with rich purple yam flavor. Made with ube extract and ube halaya, each bite has gooey marshmallow pockets and a buttery, bakery-style texture that’s perfectly balanced and not overly sweet.

Course Bars & Brownies, Dessert

Cuisine American, Filipino-Inspired

Keyword chewy blondies recipe, easy blondie recipe, Filipino ube dessert, gooey marshmallow bars, purple yam blondies, ube bars recipe, ube blondies, ube dessert recipe, ube marshmallow blondies, white chocolate ube blondies

Prep Time 10

Cook Time 27

Total Time 37

Servings 9 blondies

Calories 240kcal

Cost $8 for entire recipe

Equipment

8×8 inch baking pan
Parchment paper
Mixing bowls
Whisk
Rubber spatula
measuring cups
Measuring spoons
kitchen scale (optional)

Ingredients

6 tbsp 85g unsalted butter, melted
⅔ cup 135g granulated sugar
¼ cup 50g brown sugar
1 large egg room temperature (optional: +1 egg yolk for richer texture)
1 tbsp ube extract
2–3 tbsp thick ube halaya
½ tsp vanilla extract
1¼ cups 160g all-purpose flour (spooned and leveled)
½ tsp salt

Mix-ins:

¾ cup chopped marshmallows
⅓ cup white chocolate chips optional

Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

Step 2: Mix Butter and Sugars

In a bowl, whisk melted butter, granulated sugar, brown sugar, and ube halaya until smooth and glossy.

Step 3: Add Wet Ingredients

Whisk in the egg, ube extract, and vanilla extract until fully combined and vibrant in color.

Step 4: Add Dry Ingredients

Fold in the flour and salt just until no dry streaks remain. Do not overmix.

Step 5: Add Mix-Ins

Gently fold in chopped marshmallows and white chocolate chips.

Step 6: Transfer to Pan

Spread the thick batter evenly into the prepared pan. Press a few extra marshmallow pieces on top for a bakery-style finish.

Step 7: Bake

Bake for 23–27 minutes, until the edges are set and the center is slightly soft and glossy.

Step 8: Cool and Slice

Let cool in the pan for at least 1 hour before slicing. For clean edges, chill briefly before cutting.

Notes

Choosing the Best Ube Halaya

For the best ube marshmallow blondies, use thick ube halaya rather than a runny version. A thicker consistency prevents excess moisture and helps the blondies bake up with the perfect chewy texture.

How to Measure Flour Correctly

Always spoon and level your flour instead of scooping directly from the bag. This simple step keeps your blondies from turning out dense or dry and ensures a soft, tender crumb.

Do Not Overmix the Batter

Once you add the flour, mix just until combined. Overmixing can develop too much gluten, resulting in tougher blondies instead of that soft, bakery-style texture.

How to Know When Blondies Are Done

Bake until the edges are set and the center looks slightly soft and glossy. The blondies will continue to firm up as they cool, creating a gooey center with perfectly chewy edges.

What Happens to Marshmallows When Baking

Marshmallows will melt and caramelize during baking, forming gooey pockets throughout the blondies. Some may fully melt into the batter, which is completely normal and adds rich sweetness.

Cooling and Slicing Tips

Let the blondies cool in the pan for at least 1 hour before slicing. For clean, sharp edges, chill the blondies briefly before cutting.

Storage Tips for Freshness

Store blondies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer storage while maintaining their chewy texture. Warm slightly before serving for the best results.