Saw this when i was looking for zucchini recipes and blueberry recipes – and found another blondie recipe. No, there is no zucchini in there!
We had extra fluff from s’more donuts (and apparently i have not posted about them yet…) Keep an eye out.
This is a pretty easy recipe, i didn’t even break out the mixer!
Fluffernutter Blondies
- 8×8 pan
- medium bowls
- Parchment Paper
- 1/2 cup 1 stick unsalted butter, melted
- 1 1/4 cups flour
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 large eggs
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup smooth peanut butter (divided)
- 1/4 cup marshmallow cream
- Preheat oven to 350 degrees F.
- Line a 9×9” pan with parchment paper and grease with cooking spray.
- In a large bowl, mix together flour, baking powder, and salt. In another large bowl, mix together melted butter, eggs, brown sugar, granulated sugar, and ¾ c. peanut butter. Gradually fold dry ingredients into wet ingredients until well combined.
- Transfer batter to pan and drizzle with remaining peanut butter, then dollop with Fluff. Swirl gently with a spoon.
- Bake until golden and set, 35 minutes exactly. Let cool completely before slicing, at least 30 minutes.
- 8×8 pan takes almost double to bake.
Verdict:
These were very tasty! The marshmallow does flow off the edges when the middle sinks during cooking so make sure to go the the edge!
I melted the marshmallow to make it drizzle easier.
The 8×8 pan definitely made them thicker, so a better peanutbutter to marshmallow ratio if the pan was bigger.
If you try this let me know what you think!
