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.

Cheesecake Snickerdoodle Blondies

This recipe is dessert perfection: the soft, chewy, cinnamon-sugariness of a snickerdoodle cookie combined with the rich, creamy, sweetness of a slice of cheesecake... all in one delicious treat!

Cheesecake Snickerdoodle Blondies
Yield: 9x13 pan

Ingredients
Cheesecake Layer:
 2 (8 oz) blocks of cream cheese, softened
 1/2 cup granulated sugar
 2 eggs, room temperature
 1 tsp vanilla extract

Snickerdoodle Layer:
 2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 1/2 tsp ground cinnamon
 1/2 tsp baking soda
 1 tsp salt
 3/4 cup butter, softened
 1 cup granulated sugar
 1/2 cup packed brown sugar
 2 eggs, room temperature
 1 tsp vanilla extract

Cinnamon Sugar:
 2 Tbsp granulated sugar
 1 tsp cinnamon

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Prepare Cheesecake Layer: In stand mixer with whisk attachment, beat together cream cheese and sugar until fluffy. Add eggs and vanilla; mix until combined. Set aside.
3. Prepare Snickerdoodle Layer: In medium bowl, mix together flour, cinnamon, baking soda, and salt; set aside. In stand mixer with paddle attachment, beat butter, sugar, and brown sugar until fluffy. Add eggs and vanilla; mix until combined. Add in flour mixture; stir just until combined.
4. Prepare Cinnamon Sugar: In small bowl, mix together sugar and cinnamon until evenly distributed.
5. Assemble Bars: Spread 2/3 of Snickerdoodle dough into prepared pan. Sprinkle with half of Cinnamon Sugar mixture. Pour Cheesecake mixture over the top and smooth with a spatula. Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on top of the cheesecake layer. Sprinkle with remaining cinnamon sugar.
6. Bake for 30-40 minutes, or until center is just slightly jiggly and edges are set.
7. Cool completely in pan on wire rack. Once at room temperature, cover and store in refrigerator overnight before serving.
8. Slice into bars and enjoy!

Note: This recipe needs to be made one day in advance!

Recipe adapted from Your Homebased Mom.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.