Peanut Butter Fluff Blondies

These Peanut Butter Fluff Blondies are a sweet and chewy dessert that’s loaded with chocolate chips and Reese’s pieces with a marshmallow swirl!

Peanut Butter Fluff Blondies

When it comes to desserts, I love them all, but at the end of the day, I’m a brownie girl at heart. But I love blondies too, especially these Peanut Butter Fluff Blondies which are every bit as rich and sinful as it’s fudgy chocolate sister! Almost 4 years ago now, I attended a baby shower where these Peanut Butter Fluff Blondies completely stole my heart. They were so good! I must have had three of them at the party, and they were all I could think about for days after. I finally broke down and messaged the mother-to-be asking her to track down the maker of this amazing dessert. She got right back to me, and the girl who made them, Megan, was more than happy to share the recipe and to let me share it with all of you here on the blog! I will forever be in Megan’s debt for giving me this recipe, as will all of you. Now some of you are probably like “peanut butter and fluff… boring!”. Well, you’d be wrong, there is nothing boring about these Peanut Butter and Fluff Blondies. They are packed with milk chocolate chips and Reese’s pieces, and chewy like you wouldn’t believe! Everyone is sure to love them.

Tips for making this blondie recipe:

Overall this is a pretty easy recipe to make, but there are a few things to note and some things that could make it even easier to prepare.

• Like brownies, you can bake this recipe in a number of different sized pans. If you like your blondies a little thinner, I recommend using a 9×13-inch pan to make them in. With the larger pan, I would bake for 25-30 minutes.
• If you like your blondies a little thicker, I would recommend a 9×9-inch or 10×10-inch pan. Personally, I feel like 8×8-inch pans are just a tad too small for this recipe if you want a decent bake. For a 9 or 10-inch square pan, you’ll want to bake for 35-45 minutes.
• Remember that bake times can also vary based on pan type, not just size, so start at the low end and keep an eye on them, once the center is set, meaning that if you move that pan a bit the center doesn’t wiggle, remove from the oven and allow to cool before cutting.
• If you find that your edges and top is starting to brown up but the center hasn’t set yet, loosely wrap the top with aluminum foil and continue to bake.
• Make sure to spray your pan with non-stick cooking spray even if you’re using a non-stick pan.
• Marshmallow Fluff is really sticky stuff, I find that spraying a rubber spatula with cooking spray or greasing with butter makes it easier to manage.

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This post was originally published October 14, 2013.