Fluffernutter Blondies

Have you ever had a Fluffernutter sandwich? If the answer to that question is no, then you haven't lived my friend. If the answer to that question is yes, then you are going to freak out about this recipe. You know firsthand the glorious concotion that is a fluffernutter sandwich, so now, imagine that concoction in a blondie. Oh. yeah.


For those of you that have not yet been acquainted with a fluffernutter sandwich and have no idea what I'm talking about, allow me to do the honors. A fluffernutter sandwich is a sandwich made out of peanut butter and marsmallow fluff. It is the state sandwich of Massachusetts and even has a day in it's honor. And now, it has blondies in it's honor.


Soft, chewy, rich peanut butter blondies swirled with dollops of marshmallow creme. Truly encapsulating the essence of a fluffernutter sandwich, all the way down to it's addictiveness.


I made two batches within 24 hours and both were devoured within that time. That is definitely a record in my house. You should make it a record in yours :)

Fluffernutter Blondies

Yield: 16 squares

Ingredients:

1/2 cup peanut butter
1/4 cup coconut oil
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup marshmallow creme/fluff, divided

Directions:

Preheat oven to 350 degrees F. Spray an 8x8 inch baking dish with non-stick cooking spray, then line with parchment paper, and spray again. (Alternatively, you can just spray the dish with non-stick spray.)

In a medium-sized bowl, using an electric hand mixer, beat together peanut butter and coconut oil until well-combined. Add sugars and beat until incorporated. Beat in egg and vanilla.

In another bowl, whisk together flour and baking powder. Add to wet ingredients and beat until just combined. Gently fold in 1/2 cup of marshmallow creme.

Spread mixture evenly into prepared pan. Dollop remaining 1/4 cup of marshmallow creme on top and use a toothpick to gently swirl it in. Bake for 15-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.