Peanut Butter Fluff Blondies
Yield: 7x11 pan (see "Notes" below)
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup creamy peanut butter
- 2 eggs, room temperature
- 1 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup Reese's peanut butter chips
- 1 cup marshmallow fluff
Directions
- Preheat oven to 350°F. Grease pan with nonstick cooking spray; set aside.
- In stand mixer fitted with paddle attachment, cream together butter, brown sugar, and peanut butter until light and fluffy, about 1 minute.
- Add eggs one at a time, mixing between each addition, then add vanilla and combine. Scrape down sides of mixing bowl as needed.
- In separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients in two parts, mixing after each addition.
- Stir in chocolate chips and peanut butter chips.
- Spread 2/3 of batter in prepared pan.
- Spread marshmallow fluff on top of batter layer in pan.
- Spread remaining batter over fluff.
- Bake 27-30 minutes, or until center is set and doesn't wiggle when pan is moved a bit. Remove pan from oven to wire rack and allow to cool completely before cutting into bars.
Notes
- If you like your blondies thinner, use a 9x13 pan and bake for 25-30 minutes.
- If you like your blondies thicker, use a 9x9 or 10x10 pan (8x8 pans are a bit too small for this recipe) and bake for 35-45 minutes.
- Bake times can also vary based on pan type, not just pan size, so start at the low end of the range and keep an eye on them.
- Make sure to spray your pan with nonstick cooking spray even if you're using a nonstick pan. Fluff is super sticky!
Recipe adapted from Sugar & Soul.
