Jen and I were talking this weekend that we seem to be accidentally turning into a food blog. It’s not intentional, really – we just both spend a lot of time in the kitchen and it’s natural to want to write about the things you spend your time doing.
So, after saying that, guess what today’s post is? Another recipe! Woo!
Last week, I was thinking about these brownies I’d made with Man-Child when he was probably, like, 8 years old. It was a yummy brownie, but made even better by a layer of peanut butter and marshmallow creme in the middle. Delicious! Anyway, I was in the mood for something sweet, and kept returning to the idea of those, but decided to try the filling in a blondie instead.
It was…one of my better ideas. The filling really baked into the blondie, and became this ribbon of moist, peanut buttery goodness. They were tasty the first day, possibly better the second, and still moist and tender on day three. Of course, I can’t tell you how they were on day four – sadly, there were no survivors.
8 T. salted butter, softened
1/4 c. plus 2 T. white sugar
1/4 c. plus 2 T. dark brown sugar
1 t. vanilla
1 c. plus 2 T. AP flour
1/4 t. salt
1/4 t. baking soda
3/4 c. marshmallow creme
3 T. creamy peanut butter
3 T. powdered sugar
Preheat oven to 350°. Line an 8-inch square baking pan with foil and spray with cooking spray.
Cream together butter and sugar in mixer. Beat in egg and vanilla. Sift together dry ingredients and stir into sugar mixture in 3 additions. Batter will be very thick, like a soft cookie dough. Spread half of batter into pan (I find using wet fingers to press into pan works really well).
In a microwave-safe bowl, heat together filling ingredients for about 30 – 45 seconds, then stir until well-blended. Using a spoon or cookie scoop sprayed with cooking spray, dollop filling over top of batter, and spread out as much as possible. Top with remaining blondie batter (since it’s so thick, I break off pieces of the dough and flatten with my fingers and place on top of the marshmallow) and cover as much as possible. It’s okay if a little marshmallow peeks out! Bake for about 25 minutes, or until the bars are golden brown and set. Cool in pan on wire rack, then lift out and cut into squares.