These fluffernutter blondies are just like your favorite childhood sandwich but in dessert form. Peanut butter base with a peanut butter-fluff swirl and white chocolate chips.
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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 never had a fluffernutter in the original sandwich form while growing up. (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.
It’s day two of #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats! We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games. Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Tuesday #SummerGamesWeek Recipes
- Japanese Curry representing Japan by House of Nash Eats
- Penne Alla Vodka representing Italy by Lemon Blossoms
- Ginger Salad Dressing representing Japan by Devour Dinner
- Fried Polenta representing Italy by That Recipe
- Beetroot Salata representing Sudan by Magical Ingredients
Post updated 7/19/21, photo above is the original.
- 8 Tbsp unsalted butter, melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup marshmallow creme
- 1/3 cup creamy peanut butter
- 2 Tbsp unsalted butter, room temperature
- Preheat oven to 350 degrees. Butter an 8×8-inch pan, set aside.
- In a medium bowl, blend melted butter and sugars until creamy and smooth. Add peanut butter and blend until incorporated. Beat in egg and vanilla. Add flour and salt and blend until incorporated. Stir in white chocolate chips.
- Pour 2/3 of the batter into the prepared pan and spread evenly, set aside.
- In a small sauce pan add 1/2 cup marshmallow creme, 1/3 cup peanut butter, and 2 Tbsp butter, . Cook over medium-low heat stirring constantly until melted and smooth. Drizzle over blondie batter. Dollop remaining blondie batter on top and use a knife to swirl peanut butter mixture into blondie batter.
- Bake for 20-25 minutes, or until set in the middle. Cool on rack before cutting them into 16 bars.