Peanut Butter and Marshmallow Blondies
The brownie’s blonde best mate! This is actually my best friend, Anna – she’s the blondie and I’m the brownie. Don’t be tempted to overbake these or they will lose that gooey centre. The marshmallows on top are sticky, stretchy and sweet, a perfect match to the crunchy and ever so slightly salty peanut butter.
|175g||unsalted butter, melted|
|300g||light soft brown sugar|
|200g||crunchy peanut butter|
|1 tsp||vanilla bean paste|
|1 tsp||baking powder|
|pinch of salt|
|150g||dark chocolate (minimum 70% cocoa solids), cut into rough chunks|
|200g||pink and white marshmallows|
You will need: a 20cm square baking tin.
Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4). Line a 20cm square baking tin with greaseproof paper.
Mix together the melted butter and sugar until the sugar has dissolved. Add the peanut butter and mix until combined. Beat in the eggs and vanilla bean paste.
Sift the flour, baking powder and salt into the bowl and fold to combine. Stir through the chunks of chocolate.
Pour the mixture into the lined tin. Place the marshmallows in rows on top of the mix.
Bake for 50–60 minutes until risen. The marshmallows will have toasted golden and melted so will be very sticky. Remove from the oven and leave to cool fully in the tin.
Once cold, lift out of the tin, using the paper to help, and cut into squares.