I went back to my recipe list to find more that use marshmallow. (I believe there will be only one more after this one, I promise!) This recipe is from Laurie at Quirky Cupcake. She adapted a recipe from Deb at Smitten Kitchen. Laurie says her marshmallow disappeared into the blondie and she wouldn’t melt them next time. I decided to follow her advice and instead poked all of them into the batter. Well, they certainly didn’t disappear. Instead they toasted up as if roasted over a fire. Each bit of marshmallow was sweet and crispy. If the marshmallow were mixed in they might melt and stay gooey.
Unfortunately, I wasn’t as pleased with the rest. There just wasn’t enough banana and peanut butter for me. I didn’t swirl the peanut butter filling into the blondie, but it didn’t taste of peanut butter by itself either. Mixing them together might blend the flavours better, but I’m not so sure. Browning the butter might add some depth. Next time, I would double the amount of peanut butter especially, add another banana, and add some vanilla extract to the topping. It certainly does look interesting though. My daughter called it a pizza!Â Thanks Laurie and Deb for sharing this recipe.
Memphis Fluffernutter Blondies
115g (8 tablespoons) butter, melted
200g (1 cup) brown sugar
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch of salt
110g (1 cup) gluten-free flour blend (xanthan gum is not necessary but won’t hurt if your blend has it)
1-2 bananas, mashed
Peanut Butter Filling
170g (6 oz) cream cheese
115g (1/2 cup) peanut butter
55g (1/4 cup) caster sugar
2 tablespoons milk
Half a bag of marshmallow (I used 16 large ones)
15g (1 tablespoon) butter
Preheat oven to 175C (350F). Butter a 20 cm (8 inch) square tin. Mix melted butter with brown sugar and beat until smooth. Beat in egg and vanilla or almond extract. Add salt, flour, and banana and mix until well incorporated. Pour into prepared tin.
Prepare peanut butter filling by beating cream cheese, peanut butter, sugar, egg, and milk until smooth and creamy. (Mine was a bit lumpy.) Pour mixture over blondie batter in tin.
Melt marshmallow and butter in a sauce pan over medium heat until smooth. Pour over peanut butter and blondie batter in tin. Swirl with a knife to mix the three components together.
Bake for 30 minutes or until set in the middle. (I had to bake mine for 25 extra minutes). Cool completely before cutting them.