If you know me, I talk funny. And I don't think I talk funny just because I have an American accent in a foreign country kinda way. I mean I say words wrong and I make up words without even thinking about it. It's just that sometimes my brain is on fast forward and my mouth doesn't always keep up with changes in wordage.
These blondies are a very good example of my thought process. First I wanted to make banana brownies. Then I thought that bananas would be good with peanut butter. Then I was like you know what's good with peanut butter? Marshmallows!! Then I was like ooooooo fluffernuffers! Then the bananas were completely dropped from the ingredient list.
It's a mess living in my head!
If you are know asking yourself what the heck is a fluffernutter? I will tell you it's a sandwich. Specifically a sandwich with peanut butter and marshmallow fluff. According to what I have read it has to be on white bread as well. I myself have never had a fluffernutter sandwich, but I love the combo of peanut butter and marshmallows.
So, I made peanut butter and marshmallow blondies and called them Fluffnuffer Blondies! One last thing the best thing about these blondies is that they can be made in one pot! I am always 100% in favor of less dishes.
225g white chocolate, broken up
175g light muscovado sugar
1 medium egg, beaten
200g crunchy peanut butter
2 tsp vanilla extract
225g plain flour
1 tsp baking powder
1/4 tsp salt
80-100g mini marshmallows
Heat the oven to 180C and line the sides of an 8 in/20cm square cake pan.
Melt the butter and white chocolate together in a medium/large saucepan over a very low heat. When the butter has melted remove from the heat and stir until the chocolate has completely melted. Beat in the sugar, egg, peanut butter, and vanilla until combined. Sift the flour, baking powder, and salt over the mixture and fold in until just combined. Gently pour/spoon the batter into the prepared pan. Then scatter the mini marshmallows all over the top until completely covered.
Bake for 30-35 minutes. Since you can't see the top of the blondies, due to all the marshmallows, you won't be able to tell if they are golden brown. If you are unsure give them an extra few minutes it won't hurt. Also if the marshmallows start to brown too quickly just place a loose sheet of aluminium foil on top.
Leave to cool completely before cutting into squares and then eat them!
notes: Read more about Fluffernutters here! Recipe is loosely based on one from Rachel Allen's Cake book.
It's a mess living in my head!
So, I made peanut butter and marshmallow blondies and called them Fluffnuffer Blondies! One last thing the best thing about these blondies is that they can be made in one pot! I am always 100% in favor of less dishes.
Fluffernuffer Blondies
100g unsalted butter225g white chocolate, broken up
175g light muscovado sugar
1 medium egg, beaten
200g crunchy peanut butter
2 tsp vanilla extract
225g plain flour
1 tsp baking powder
1/4 tsp salt
80-100g mini marshmallows
Heat the oven to 180C and line the sides of an 8 in/20cm square cake pan.
Melt the butter and white chocolate together in a medium/large saucepan over a very low heat. When the butter has melted remove from the heat and stir until the chocolate has completely melted. Beat in the sugar, egg, peanut butter, and vanilla until combined. Sift the flour, baking powder, and salt over the mixture and fold in until just combined. Gently pour/spoon the batter into the prepared pan. Then scatter the mini marshmallows all over the top until completely covered.
Bake for 30-35 minutes. Since you can't see the top of the blondies, due to all the marshmallows, you won't be able to tell if they are golden brown. If you are unsure give them an extra few minutes it won't hurt. Also if the marshmallows start to brown too quickly just place a loose sheet of aluminium foil on top.
Leave to cool completely before cutting into squares and then eat them!
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