If a peanut butter cookie and s’mores had a baby, this would be it. These vegan and gluten-free peanut butter chocolate chip marshmallow blondies are thick and chewy, with golden edges, pockets of chocolate and soft marshmallows throughout.
Back in March, I realized I could bake my own birthday cake. But once I started thinking about what I wanted to make, I realized I didn’t actually want cake. So I asked myself: what would the most perfect dessert be to me?
The answer was peanut butter, chocolate chips and marshmallows, all baked into a thick, chewy blondie. And honestly, these are my favorite treat I’ve ever made.
The dark brown sugar gives them a rich, caramel-like flavor, and I’m in the camp that peanut butter makes everything better. There’s plenty of chocolate, plus little pockets of marshmallow that make each bite a little different. It’s exactly what I wanted for my birthday, and absolutely worth making any other time of year.
Why you’ll love these peanut butter marshmallow blondies
If peanut butter and chocolate are already your favorite combination, the marshmallows make it even better. They soften into the bars as they bake, while the tops turn lightly golden.
These blondies have a dense, chewy texture with soft centers and more firmly baked edges. You don’t need a mixer, an egg substitute or frosting. Just mix the batter, spread it into the pan and bake. The hardest part is giving them enough time to cool before slicing.
My go-to gluten-free flour blend
For this recipe, I use 1½ cups King Arthur Gluten-Free All-Purpose Flour and ½ cup almond flour. I use a variation of this flour combination for most of my gluten-free baking recipes. Weigh the flours when possible, or spoon them into measuring cups and level them off.
Tips for perfect blondies
Be sure to use the right pan size. An 8×8-inch pan gives these bars their thickness. A larger pan will spread the batter more thinly and change the baking time.
Stop stirring once the flour is incorporated. The batter should be combined, but it doesn’t need extra mixing after that.
Check the center as well as the edges. Look for golden edges and a center that is set but still soft. A toothpick should come out with moist crumbs, not wet batter. Try to test a spot without a chocolate chip or marshmallow, since melted mix-ins can make the result hard to read.
Give them the full cooling time. Cutting too soon can leave you with bars that fall apart, even when they have baked long enough.
Frequently asked questions
Can I use a different nut butter?
I haven’t tested other options, but I think creamy almond butter would be lovely here! Use the same amount and stir well before measuring, keeping in mind that the flavor and texture may vary.
Are regular marshmallows vegan?
Most conventional marshmallows contain gelatin, so check the package and choose a vegan variety for this recipe. I used Dandies.
Can I use monk fruit instead of granulated sugar?
Yes! I used monk fruit sweetener in these blondies with great results. Choose a granulated blend labeled as a 1:1 sugar replacement and use ¼ cup in place of the granulated sugar for a lower sugar option.
Keep the dark brown sugar as listed, since it contributes to the blondies’ rich flavor and chewy texture.
How do I keep the blondies from turning dry?
Measure the flour carefully and start checking the blondies in the oven at 26 minutes. Take the pan out when the center is set but still soft and a toothpick shows moist crumbs. The bars will continue to firm up as they cool.
Peanut Butter Chocolate Chip Marshmallow Blondies
Thick, chewy vegan and gluten-free peanut butter blondies packed with chocolate chips and soft marshmallow pockets.
Ingredients
- ¼ cup (56g) vegan butter, measured before browning
- ¼ cup (60g) creamy peanut butter
- ¾ cup (165g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) unsweetened soy milk
- 1 tablespoon (14g) vanilla extract
- 1½ cups (234g) gluten-free all-purpose flour
- ½ cup (48g) almond flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2.5g) baking soda
- ¾ teaspoon (4.5g) fine sea salt
- 1 cup (170g) dairy-free chocolate chips
- ¾–1 cup (approximately 50g) mini vegan marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for lifting out the blondies.
- Melt the vegan butter in a small saucepan over medium heat, stirring frequently. If your brand browns, continue cooking just until lightly golden and fragrant, then remove from the heat. Some vegan butters will only melt; do not keep cooking them to force browning. Let cool slightly.
- Transfer the butter to a large mixing bowl. Add the peanut butter, dark brown sugar and granulated sugar. Whisk until well combined and glossy.
- Whisk in the soy milk and vanilla extract until combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda and salt. Add to the wet ingredients and stir with a spatula just until no dry flour remains. The batter will be thick.
- 6. Fold in the chocolate chips and marshmallows, reserving a few for the top if desired.
- 7. Transfer the batter to the prepared pan and spread it evenly into the corners. Gently press any reserved chocolate chips and marshmallows into the top.
- 8. Bake for 26–30 minutes, until the edges are golden and the center is set but still soft. A toothpick inserted into the center, avoiding chocolate chips and marshmallows, should come out with moist crumbs rather than wet batter.
- 9. Let cool in the pan for at least 2 hours. Lift out using the parchment paper and slice into 9–12 bars.
Notes
- Vegan butter: I used Country Crock brand because I've found it browns well.
- Monk fruit option: Replace only the ¼ cup granulated sugar with a granulated monk fruit baking blend labeled as a 1:1 sugar replacement. I use Lakanto Golden Monkfruit Sweetener with Allulose. Use the package’s equivalent weight rather than assuming 50g. Do not use pure monk fruit extract as a cup-for-cup substitute. Texture and browning may differ.
- Gluten-free all-purpose flour: My favorite brand is King Arthur Gluten Free All-Purpose Flour
- Vegan Marshmallows: Use mini marshmallows. The ¾–1 cup range is approximately 50g, depending on brand and packing. I used Dandies brand.
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