Peanut Butter Fluff Blondies

If you've visited my blog before, you may have come across my Reese’s Fluffernutter Bars. Well this, my friends, is an even better version of my previous recipe! These sweet and chewy blondies are loaded with peanut butter, chocolate chips, and a marshmallow swirl that will leave you totally addicted. Don't say I didn't warn you!

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

1. Preheat oven to 350°F. Grease pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter, brown sugar, and peanut butter until light and fluffy, about 1 minute.
3. Add eggs one at a time, mixing between each addition, then add vanilla and combine. Scrape down sides of mixing bowl as needed.
4. In separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients in two parts, mixing after each addition.
5. Stir in chocolate chips and peanut butter chips.
6. Spread 2/3 of batter in prepared pan.
7. Spread marshmallow fluff on top of batter layer in pan.
8. Spread remaining batter over fluff.
9. 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.

Banana Streusel Coffee Cake

Need a creative way to use up those over-ripe bananas sitting on your kitchen counter? Take a break from your trusty banana bread recipe and give this moist coffee cake a try!

The fluffy, tender layers of banana cake are filled with a sweet cinnamon and brown sugar streusel that is creamy on the inside and crunchy on the outside.

Banana Streusel Coffee Cake
Yield: 7x11 pan

Ingredients
Streusel:
 2/3 cup packed brown sugar
 1 Tbsp cinnamon
 1/2 cup chopped walnuts (optional)

Cake:
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 tsp baking soda
 3/4 tsp baking powder
 1/4 tsp salt
 3/4 cup sugar
 1 stick unsalted butter, softened
 1 egg, room temperature
 1 1/3 cups mashed banana (about 3 large bananas)
 3 Tbsp milk

Directions
1. Preheat oven to 350°F. Grease pan with nonstick cooking spray. Set aside.
2. Stir brown sugar, cinnamon, and walnuts (if using) in small bowl until well blended. Set streusel aside.
3. Sift flour, baking soda, baking powder, and salt in medium bowl.
4. Using electric mixer, cream sugar and butter. Add egg and beat until fluffy. Stir in mashed bananas and milk. Add dry ingredients and blend well.
5. Spread half of batter in prepared pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.
6. Bake 35-40 minutes, or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
7. Cut into bars when ready to serve. Tastes great warm from the oven or at room temperature. Enjoy!