Peanut butter, marshmallows, and chocolate . . . could these blondies be any better?
This recipe comes from our cute friend Stephanie who blogs over at BackForSeconds.com. She just released her cookbook, Brownies, Blondies, and Bars.
I love her recipes because they are simple, yet delicious – exactly the kind of recipes that every person loves. And everyrecipe in this book is drool-worthy, so you can’t go wrong.
This book is loaded with all my favorite things – I love making desserts in a pan because they are so fast to throw together and there are so many fun variations that I can’t wait to try (like Nutella Brownies with a Pretzel Crust and Cinnamon Roll Blondies).
This is definitely a book that you are going to want to check out.
Why are they called blondies?
I am sure we have all heard of the familiar term, brownies, right? Well blondies are a lot like brownies, just lighter in color.
They also aren’t made with cocoa. They are more of a chocolate chip cookie base. I wouldn’t necessarily say sugar cookie base, because they have brown sugar in them, much like chocolate chip cookies.
They are the chocolate chip cookie form of a brownie, and are absolutely delicious. If you have never tried a blondie recipe, this is a good one to try. You will not be disappointed.
Could I half the recipe and make it in a smaller pan?
We make the full recipe and make it in a 9×13 inch pan. However, if you are looking to half the recipe, you could make it in a 9×9 inch pan.
You will need to cut the cook time by about 5 minutes, but you will also want to keep an eye on it as well.
Could I make these the day before serving?
I usually make these the same day we plan to eat them, however, we always refrigerate our leftovers in an air tight container, and they are always just as delicious the second day.
I almost like them more when they are a little cold. So I do believe you could make these a day ahead of time, and they would still be delicious.
Remove them from the fridge about an hour or two before serving.
Watch How To Make A Favorite Dessert recipe, Here:
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These Lunch Lady Peanut Butter Bars taste like the real deal. If you know, you know. Watch how simple and delicious they are to make, here:
Looking for more Chocolate desserts? Here are a few of our favorites:
- Copycat Wendy’s Chocolate Frosty
- Pumpkin Chocolate Chip Bread
- Banana Chocolate Chip Cookies
- Frozen Chocolate and Peanut Butter Banana Bites
- Chocolate Cherry Chunk Brownies
Fluffernutter Chocolate Chip Blondies Recipe
Ingredients
- 1 cup butter (unsalted), softened
- ¾ cup peanut butter (creamy)
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ cups flour
- 2 cups semi sweet chocolate chips
- 1 ½ cups mini marshmallows
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Line a 9x13" baking pan with foil, leaving enough room to hang over the edges. Spray lightly with cooking spray.
- In a mixing bowl, cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, mixing between each addition. Add salt and baking soda and mix again. Add flour, mixing until just incorporated. Stir in chips and marshmallows.
- Spread into the prepared pan. Bake on the center rack for 20-23 minutes or until golden and edges start to pull away from the sides of the pan. It will be slightly jiggly from the marshmallows, but will set up as it cools. Do not overbake.
- Allow to cool completely (it will be hard to wait, but I promise it's worth it!) before cutting.
Nutrition
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These look delicious. I’ll be pinning these for later!
These look yummy! Can’t go wrong with blondies!
I need the brownies in 2 days but don’t have time to bake much tomorrow night. Is it better to refrigerate the raw batter or the baked brownies overnight? Or would the baked brownies just be ok in a tightly sealed container for 2 days?
You could store them in an airtight container in the fridge for a day or so. Let set at room temp before serving.
Cutting them at average brownie size, how many does this recipe make please
These are baked in a 9 x 13 inch pan. You could cut the pan 4 brownies across and 6 brownies down which would equal 24 good sized brownies. We cut the pan into 28 squares.
Could this recipe be cut in half and cooked in a smaller pan?
I’m sure you could cut the recipe in half and bake in a smaller pan. You would have to watch it closely for the cooking time. We have not made a smaller version so we don’t have the correct cooking time for you.