Fluffernutter Blondies

I didn’t want to bake this. I wanted to eat it raw.

The batter sat there in the bowl, begging me to eat it all up like soup with a giant spoon, and I almost gave in. But instead I poured it into the pan, leaving a spoonful behind for a compromise. Why does the raw batter always taste just a little bit better than when baked? Cookie dough, cake batter, brownie/blondie batter, pancake ba– no not pancake batter but the rest, most definitely.

I’ve never had a fluffernutter in the original sandwich form. (Maybe I should work on that with the remaining marshmallow creme after making this recipe.) But whenever I see another food blogger post about this peanut butter and marshmallow combination I can’t help the cravings. How can I crave something I’ve never experienced? Because it is peanut butter, and for that reason alone is HAS to be good. And of course that also means that these blondies were just as good as they sound.

One of these days I will whip up some egg-free cake or blondie batter and I will never leave the house again, because I won’t fit through the doorway. Until then, I will only eat half the pan one piece of the baked egg-containing versions.

P.S. Don’t you just love my new bowl? I’m so proud – I painted that lovely thing (photos on Facebook).


Makes 9 blondies


8 Tbsp unsalted butter, melted + 2 Tbsp softened

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

Pinch salt

1 cup flour

1/4 + 1/3 cup creamy peanut butter, divided

1/2 cup marshmallow creme

1/4 cup white chocolate chips


  1. Preheat oven to 350 degrees. Butter an 8×8 pan, set aside.
  2. Mix butter with sugars – beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in 1/4 cup peanut butter. Pour into prepared pan and spread evenly, set aside.
  3. In a small sauce pan, add remaining 2 Tbsp butter, 1/3 cup peanut butter, and 1/2 cup marshmallow creme. Cook over medium heat stirring constantly until melted and smooth. Drizzle over blondie batter and use a knife to swirl peanut butter mixture into blondie batter. Sprinkle top white chocolate chips.
  4. Bake for 20-25 minutes, or until set in the middle. Cool on rack before cutting them into 9 bars.

Source: Adapted from Miss in the kitchen and Smitten Kitchen.


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