Fluffernutter Blondies
These Fluffernutter Blondies are a fun twist on traditional blondies. Add creamy peanut butter and mini marshmallows to transform this quick dessert into a new family favorite.
I ran across this recipe for Chocolate Chip Fluffernutter Blondies in a magazine a while back and was immediately intrigued. I am a huge fan of blondies because they’re basically like a chocolate chip cookie with the texture of a brownie.
What sets this Fluffernutter Blondies recipe apart though is that is calls for peanut butter and mini marshmallows. Apparently that is the fluff + nutter part and it is a popular combination in the New England area. I have never had a fluffernutter sandwich (usually made with marshmallow creme from what I understand), but I’m not necessarily opposed to the idea!
To be completely honest, when I first tried these, I wasn’t that impressed. I loved the texture and mouthfeel- it’s everything you want in a blondie- but it took me a minute to place the flavors. I didn’t have any frame of reference for the fluffernutter situation, but it was slightly reminiscent of a peanut butter blossom cookie.
James and I sat there slowly taking bites trying to take in the flavors and we both commented that it wasn’t our favorite but we also didn’t want to stop eating it. Next thing we knew, we ate the entire pan that evening! I guess it’s safe to say that these grew on us quickly and have now become a family favorite.
What You Need
This recipe is great because it’s made up of pantry staples and things I have on hand at all times. (I usually keep a bag of mini marshmallows in the pantry during the summer when I’m making S’mores bars and during the winter months for hot cocoa.)
You will need:
- Butter
- Brown sugar
- Peanut butter
- White sugar
- Egg
- Flour
- Baking powder
- Salt
- Miniature marshmallows
- Semisweet chocolate chips
How to Make
Another reason this recipe quickly became one of our favorites is because it is so simple to make. I’m a big fan of one bowl recipes (like these chocolate chip muffins) where I don’t need to get my heavy stand mixer out.
To make these fluffernutter blondies:
- Stir together butter, brown sugar, peanut butter, and white sugar until smooth.
- Add egg and mix until combined.
- Stir together flour, baking powder, salt and gradually add to the wet ingredients.
- Gently fold in marshmallows and chocolate chips.
- Spread into pan, bake about 30 minutes, cool completely before cutting.
Tips and Tricks
- Avoid curdling the egg by allowing the melted butter to cool prior to use.
- Try to only mix until just combined; over mixing leads to sunken middles.
- Lining the dish with parchment paper makes removal much easier, you can just lift the entire pan out at once and then cut easily with a large knife. This makes it easier to get even pieces and to have them out of the pan easily.
- Use a plastic knife for the nicest edges and even pieces for your bars. This trick works really well with brownies as well!
- Blondies can be made up to three days ahead and stored in an airtight container at room temperature.
More Blondies and Bars
Fluffernutter Blondies
Ingredients
- 1/2 cup butter melted
- 1/2 cup packed light brown sugar
- 1/3 cup creamy peanut butter
- 1/4 cup white sugar
- 1 egg lightly beaten
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup miniature marshmallows
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 F. Line an 8in square baking pan with parchment paper, leaving a 2in overhang. Coat the parchment paper with cooking spray.
- Stir together butter, brown sugar, peanut butter, and white sugar in a large bowl until smooth. Add egg and stir until combined.
- Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to the wet ingredients while stirring until just combined.
- Gently fold in marshmallows and chocolate chips.
- Spread batter into prepared pan and pat down evenly.
- Bake until the edges are lightly browned and the center has moist crumbs when a toothpick is inserted, about 30 minutes. Cool completely in a pan on a wire rack for about one hour.
- Carefully lift the blondies out of the pan using the parchment overhang. Cut into nine squares.
