Imagine warm, gooey peanut butter blondies with toasted marshmallows on top — like a campfire and a bake sale had a lovechild. They're rich, chewy, slightly nostalgic, and totally show-offable without breaking a sweat.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup creamy peanut butter (natural works, just stir it smooth)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows (regular can be cut into smaller pieces)
- 1/2 cup semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch pan with parchment paper.
- In a large bowl, stir together melted butter and brown sugar until smooth. Add peanut butter and mix until fully combined.
- Whisk in eggs and vanilla until the batter is silky.
- Add flour, baking powder, and salt. Stir gently just until no streaks remain.
- Fold in chocolate chips. Pour the batter into your prepared pan and smooth out the top.
- Sprinkle mini marshmallows evenly on top — don’t be shy; they’ll puff and toast beautifully.
- Bake for 25–30 minutes, or until the edges are golden and a toothpick in the center comes out with just a few moist crumbs.
- Let them cool in the pan for at least 15 minutes before slicing. If you like sweet-salty vibes, sprinkle with a bit of flaky salt while warm.
- Cut into 9 squares and serve with cold milk, vanilla ice cream, or straight-up joy.
Servings: 9
Nutrition
- calories: 310
- protein: 5
- carbs: 33
- fat: 18
- fiber: 2
- sugar: 22