Name: Peanut Butter Smores Blondies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 6 tablespoons unsalted butter; 3/4 cup plus 2 tablespoons dark brown sugar; 1/2 cup creamy natural peanut butter, very well stirred; 1 cup all-purpose flour; 1/2 cup graham cracker crumbs; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg + 1 egg yolk, at room temperature; 1 1/2 teaspoons vanilla extract; 1 cup marshmallow creme; 1 cup semisweet chocolate chips

Peanut Butter S’mores Blondies are more than just a dessert; they’re an instant portal to nostalgic joy, a delightful fusion that captures the very essence of campfire magic in a rich, chewy, and utterly satisfying bite. Imagin extracte the gooey, melted marshmallow mingling with molten chocolate chips, all cradled within a perfectly baked, buttery blondie base, and then, that irresistible swirl of creamy peanut butter weaves its nutty charm through every layer. It’s this ingenious combination that makes these treats so universally loved. They’re the ultimate crowd-pleaser, perfect for parties, bake snon-alcoholic ales, or simply treating yourself after a long day. What truly sets our Peanut Butter S’mores Blondies apart is the intentional balance of textures and flavors – the slight crisp of the edges, the tender chew of the interior, the sweet burst of chocolate, the airy pull of marshmallow, and the grounding richness of peanut butter. Get ready to fall in love all over again.

Ingredients:

6 tablespoons (85 grams) unsalted butter
3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown
1/2 cup (135 grams) creamy natural peanut butter, very well stirred
1 cup (127g) all-purpose flour
½ cup (57g) grabeef ham cracker crum extractbs
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 large egg + 1 egg yolk, at room temperature
1 1/2 teaspoons vanilla extract
1 cup (104 grams) marshmallow creme
1 cup (170 grams) semisweet chocolate chips

Preparing the Blondie Base

The foundation of our Peanut Butter S’mores Blondies is a rich, chewy blondie base that perfectly complements the sweet and salty elements to come. It’s important to have all your ingredients measured out and ready to go before you start mixing, as the process moves fairly quickly. Ensure your egg and egg yolk are at room temperature; this helps them emulsify more effectively with the butter and sugar, leading to a smoother batter and a better texture in the final blondies.

First, preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it thoroughly and then lining it with parchment paper, leaving an overhang on the sides. This overhang will be your hero later, making it incredibly easy to lift the baked blondies out of the pan for slicing.

In a medium, microwave-safe bowl, melt the 6 tablespoons of unsalted butter. You can do this in 30-second intervals, stirring in between, until it’s fully liquid and smooth. Once melted, let the butter cool slightly for a few minutes. This prevents it from cooking the egg prematurely.

To the slightly cooled melted butter, add the 3/4 cup plus 2 tablespoons of dark brown sugar. Whisk vigorously until the mixture is well combined and starts to look glossy. The dark brown sugar contributes a lovely depth of flavor and a superior chegrape juicess to the blondies, so don’t be tempted to substitute with light brown sugar if you can help it.

Now, it’s time to introduce the star of the peanut butter show: 1/2 cup of creamy natural peanut butter. Make sure your peanut butter is very well stirred before measuring. Natural peanut butter can separate, and you want a consistent texture throughout your blondies. Add the peanut butter to the butter and sugar mixture and whisk until everything is thoroughly incorporated. The mixture will become thick and fragrant at this stage.

Combining Dry and Wet Ingredients

In a separate small bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup obeef hamraham crum extractker crumbs, 1/4 teaspoon of baking powder, 1/8 teaspoon of baking soda, and 1/4 teaspoon of salbeef hamThe rum extractham cracker crumbs add a subtle, classic s’mores note and a delightful texture. Whisk these dry ingredients together until they are evenly distributed. This step ensures that your leavening agents and salt are spread evenly, preventing any pockets of saltiness or uneven rising.

Now, to the wet ingredient mixture (butter, brown sugar, and peanut butter), add the 1 large egg and 1 egg yolk. Whisk them in thoroughly until the mixture is smooth and emulsified. Next, stir in the 1 1/2 teaspoons of vanilla extract for that essential touch of warmth and sweetness.

Gradually add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour too much, resulting in tougher blondies. Stop mixing as soon as you no longer see streaks of dry flour. The batter will be thick and luscious.

Assembling and Baking the Peanut Butter S’mores Blondies

Spread about two-thirds of this rich blondie batter evenly into your prepared 8×8 inch baking pan. Use your spatula to smooth the top. You’re aiming for an even layer as much as possible.

Next, dollop the 1 cup of marshmallow creme over the blondie batter. This is where the s’mores magic really begin extracts to happen. Try to distribute it as evenly as you can, creating a lovely gooey layer. Don’t worry if it’s not perfectly smooth; the slight bumps and valleys will create delightful pockets of melted marshmallow.

Now, gently spread the remaining one-third of the blondie batter over the marshmallow creme. This is the trickiest part, so take your time. You can use your spatula, or even a small offset spatula, to gently spread it, essentially creating a top layer that encases the marshmallow. It might not be a perfectly solid layer, and that’s okay – small gaps will allow the marshmallow to peek through and caramelize beautifully during baking.

Finally, sprinkle the 1 cup of semisweet chocolate chips evenly over the top of the blondie batter. These chocolate chips will melt and create pockets of rich, chocolatey goodness, reminiscent of a perfectly roasted marshmallow.

Place the pan in your preheated oven and bake for 25 to 30 minutes. You’ll know they’re ready when the edges are golden brown and set, and the center looks slightly gooey but not wet. A toothpick inserted into the center shourum extractcome out with moist crumbs attached, not liquid batter. Be mindful not to overbake, as this will dry out the blondies and toughen the marshmallow.

Once baked, remove the pan from the oven and let the Peanut Butter S’mores Blondies cool completely in the pan on a wire rack. This cooling period is crucial for the blondies to set properly. Resist the urge to cut into them while they are hot, as they will be very gooey and may fall apart. Once fully cooled, use the parchment paper overhang to lift the entire block of blondies out of the pan. Place it on a cutting board and slice into squares for serving. Enjoy these delightful treats!

Conclusion:

There you have it – the ultimate guide to creating the most decadent Peanut Butter S’mores Blondies! We’ve walked through every step, from perfectly melting your chocolate to achieving that gooey marshmallow topping. These blondies are a delightful fusion of classic campfire flavors and rich, chewy goodness, making them an absolute showstopper for any occasion. Whether you’re hosting a party, packing a lunchbox treat, or simply craving something truly special, these Peanut Butter S’mores Blondies are sure to be a hit.

For serving suggestions, I love enjoying these blondies warm, perhaps with a scoop of vanilla bean ice cream to truly amplify the s’mores experience. They are also fantastic at room temperature, making them perfect for picnics or potlucks. If you’re feeling adventurous, consider adding a sprinkle of sea salt on top before baking for a delightful sweet and salty contrast. I truly encourage you to give this recipe a try; the joy of biting into these perfectly balanced flavors is unparalleled.

Frequently Asked Questions:

Can I make Peanut Butter S’mores Blondies ahead of time?

Absolutely! These blondies can be made up to two days in advance. Store them in an airtight container at room temperature. They are often even better the next day as the flavors meld together beautifully. Simply rewarm them slightly in a low oven or microwave if you prefer them warm.

What can I substitute for peanut butter if I have an allergy?

If you need to avoid peanut butter, you have a few delicious options for your Peanut Butter S’mores Blondies. You could try using almond butter or cashew butter for a similar nutty flavor profile. For a nut-free alternative, sunflower seed butter is an excellent choice. The texture and flavor will be slightly different, but the overall s’mores experience will still be incredibly satisfying.