Recipes>Peanut butter Recipes
Peanut Butter and Marshmallow Blondies
by Candice Brown from Comfort
Easy
Makes 12 squares
Peanut butter fans will love this easy blondie recipe from GBBO winner, Candice Brown. Topped with marshmallows, they’re perfectly gooey in the centre.
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Comfort
Candice Brown
Comfort
Showstopping bakes and sweet treats
No-fuss baking from GBBO champion, Candice Brown
Sweet and savoury comfort food classics
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Introduction
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.
Tags
Ingredients
| 175g | unsalted butter, melted |
|---|---|
| 300g | light soft brown sugar |
| 200g | crunchy peanut butter |
| 2 | large eggs |
| 1 tsp | vanilla bean paste |
| 200g | plain flour |
| 1 tsp | baking powder |
| pinch of salt | |
| 150g | dark chocolate (minimum 70% cocoa solids), cut into rough chunks |
| 200g | pink and white marshmallows |
Essential kit
You will need: a 20cm square baking tin.
Method
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.
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Ingredients
Method
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