Description
This easy halloween dessert starts with a soft peanut butter blondie base, layered with gooey marshmallow fluff, and a crunchy sweet and salty sprinkle of candy corn and peanuts.
Ingredients
Units
Scale
- 1 1/2 sticks butter, melted
- 1 1/2 cups brown sugar
- 1 egg + 1 egg yolk, room temp
- 1/2 cup peanut butter spread
- 2 tsp. Vanilla extract
- 1 1/2 cups flour
- 1/4 cup baking powder
- 1/2 tsp salt
- 3/4 cup marshmallow creme
- 1/4 cup peanuts
- 1/4 cup candy corn
Instructions
- Preheat oven to 350ºF. Butter and line an 8×8 inch brownie pan with parchment paper.
- In a medium bowl, whisk together your dry ingredients – flour, baking powder, salt and set aside.
- In a medium bowl whisk together melted butter and sugar. Stir in first egg until combined before stirring in the yolk. Whisk in peanut butter spread and vanilla before you add the dry ingredients.
- Stir in flour mixture until combined and your batter is smooth. The batter will be a bit thick and that’s okay.
- Spread out batter in the pan. Add dollops of marshmallow creme to the pan and use a knife to swirl the mixture throughout. Grease a rubber spatula and gently press the batter with the back side of a rubber spatula, to smooth out any raised clumps Sprinkle peanuts and candy corn on top. You may need to gently press them into the batter.
- Bake in preheated oven for 25-35 minutes until cooked through. Test doneness with a toothpick or fork.
- Let the blondies cool for 15-20 minutes on a cooling rack. You want them to be solid enough to slice. Slice into 9-12 squares and enjoy!