Prep: 15 mins | Cook: 15mins | Additional: 30 mins | Total: 1 hr | Servings: 16 | Yield: 1 9×13-inch baking dish
This dessert is to die for! It has that perfect chewy texture and insanely gooey toppings. I could not ask for anything. Everything I love is in this delightful dessert – marshmallows, chocolate chips, and peanut butter. Heavenly delicious in every bite.
INGREDIENTS
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1 cup butter, softened
1 cup packed brown sugar
¾ cup creamy peanut butter
½ cup white sugar
1 egg
1 egg yolk
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups chocolate chips
1 ½ cups miniature marshmallows
HOW TO MAKE CHOCOLATE CHIP FLUFFERNUTTER BLONDIES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9 x 13-inch baking dish.
Step 3: In a bowl, add the butter, brown sugar, peanut butter, and white sugar. Beat until smooth and creamy. Add in the egg and egg yolk. Gently mix. Then, slowly stir in the flour, baking soda, and salt just until combined. Fold gently the chocolate chips and marshmallows into the batter.
Step 4: Transfer the batter into the prepared baking dish and spread.
Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes or until the edges are lightly brown.
Step 6: Remove from the oven and set to cool. The center of the brownie will set as it cools. Make sure to completely cool for approximately 30 minutes before slicing.
NOTES:
This recipe will render a whole 9 x 13-inch pan. You can use a 9 x 9-inch pan if you are looking to half the recipe and reduce the cooking time by about 5 minutes. Making sure to keep an eye on the brownie while cooking.
Consume immediately or store in an airtight container. I prefer to eat them cold so I usually make this a day ahead. When ready to serve, take the brownies out of the fridge an hour or two.
Nutrition Facts:
Per Serving: 431.2 calories; fat 24.6g 38% DV; cholesterol 54.9mg 18% DV; sodium 305.8mg 12% DV; protein 6.2g 13% DV; carbohydrates 51.2g 17% DV
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- ¾ cup creamy peanut butter
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips
- 1 ½ cups miniature marshmallows
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9 x 13-inch baking dish.
Step 3: In a bowl, add the butter, brown sugar, peanut butter, and white sugar. Beat until smooth and creamy. Add in the egg and egg yolk. Gently mix. Then, slowly stir in the flour, baking soda, and salt just until combined. Fold gently the chocolate chips and marshmallows into the batter.
Step 4: Transfer the batter into the prepared baking dish and spread.
Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes or until the edges are lightly brown.
Step 6: Remove from the oven and set to cool. The center of the brownie will set as it cools. Make sure to completely cool for approximately 30 minutes before slicing.
NOTES:
This recipe will render a whole 9 x 13-inch pan. You can use a 9 x 9-inch pan if you are looking to half the recipe and reduce the cooking time by about 5 minutes. Making sure to keep an eye on the brownie while cooking.
Consume immediately or store in an airtight container. I prefer to eat them cold so I usually make this a day ahead. When ready to serve, take the brownies out of the fridge an hour or two.
