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Marshmallow Reese’s Blonde Brownies

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Trust me and make a pan of these Marshmallow Reese’s Blonde Brownies for dessert right away. The gooey marshmallow pockets and Reese’s Pieces will make every single bar disappear in a hurry.

Four squares of peanut butter blondies stacked up on a white board with Reese's Pieces scattered around it

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The first time I made these Reese’s peanut butter blondies was years ago for a family get together. As soon as they cooled and I cut them, the pan was empty in 5 minutes flat.  

I wish I had videoed everyone hovering around just waiting for that first cut.  It was madness trying to get a square!!!  There was no way I was able to photograph them then.  

Everyone raved about these bars and wanted the recipe, so I couldn’t wait to share it here too. I knew this recipe would be a winner because of how much you guys love these Reese’s Peanut Butter Pudding Cookies.

Overhead picture of a pan of Marshmallow Reese's Blonde Brownies on a white background and orange towel

Baking with Reese’s peanut butter cups and Reese’s Pieces may be my favorite thing to do. You just can’t go wrong with adding either one.  I mean just look at these Reese’s Rocky Road Brownies and these Ultimate Reese’s Cheesecake Brownies!

Each bite of these peanut butter blonde brownies has a pocket of marshmallow cream. Add in some Reese’s Pieces and chocolate chips and it becomes one of the best blonde brownies ever!!!

You are going to love how soft and chewy these peanut butter bars are.  If you want them to keep that soft texture, make sure you DO NOT over bake the bars.  They will still taste good, but the edges will be dried out and crumbly. 

Four pictures collaged together showing how to make the batter for peanut butter blonde brownies

These peanut butter blondies are seriously so easy to mix up.  Once you mix together the batter and spread it in a pan, they take less than 30 minutes to bake. 

How to make Marshmallow Reese’s Blonde Brownies:

  1. Beat together the butter, peanut butter, and sugar until creamy. Add the eggs and vanilla and beat again. (full recipe at bottom)
  2. Add the dry ingredients and mix until combined. Stir in chocolate chips and Reese’s Pieces.
  3. Spread half the batter in a greased pan. Drop spoonfuls of marshmallow fluff on top and spread out gently.
  4. Drop spoonfuls of the rest of the batter on top and then spread out with a spatula.
  5. Sprinkle more chocolate chips and candies on top. Bake and cool.

Three pictures collaged together showing the batter and marshmallow fluff in a panThree pictures collaged together of peanut butter blonde brownie batter in a pan with marshmallow, chocolate chips, and Reese's Pieces on top

My biggest suggestion when you make blonde brownies is not too over bake them. Let me say that again…do not over bake these bars!!!

The dough will look wobbly and undone when you take it out of the oven.  Just trust me, and do not keep them in the oven longer than 30 minutes.  Once they cool, they will set up and you will be able to cut them into big or small bars.

We like them a little bit under baked, so I usually bake ours about 25 or 26 minutes.

PRO TIP: If you are making these blonde brownies (or any other ones) for a bake sale, you will want to bake them for the full 30 minutes, so they are not as gooey and can be cut into pretty bars.

An overhead picture of three squares of Marshmallow Reese's Blonde Brownies on a white board with Reese's scattered around it

Other Reese’s desserts you may like:

A stack of four peanut butter blonde brownies loaded with chocolate chips, marshmallow, and Reese's Pieces on a white board

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Yield: 24 bars

Marshmallow Reese's Blonde Brownies

Marshmallow Reese's Blonde Brownies

Trust me and make a pan of these Marshmallow Reese's Blonde Brownies for dessert right away. The gooey marshmallow pockets and Reese's Pieces will make every single bar disappear in a hurry.

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup all purpose flour
  • 1 cup chocolate chips, divided
  • 1 cup Reese's pieces, divided
  • 1 cup marshmallow cream

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
  2. In a large mixing bowl, beat the butter, sugar, and peanut butter until creamy. Add the eggs and vanilla and beat again.
  3. Stir together the baking powder, salt, and flour. Slowly add to the butter mixture until just mixed in.
  4. Add 3/4 cup chocolate chips and 3/4 cup Reese's pieces and stir gently. Spread half the batter in the prepared pan.
  5. Drop the marshmallow cream by spoonfuls on top of the batter. Gently spread it out with a spatula.
  6. Drop the rest of the cookie dough on top by spoonfuls. Carefully spread out the dough using a spatula.
  7. Bake 25-30 minutes. Do not over bake the brownies. The pan of dough will still look undone and wobbly when you take it out. It will set up as it cools.
  8. Let the blondies cool completely before cutting into bars.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 138mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Brownies & Bars

Two pictures of Marshmallow Reese's Blonde Brownies collaged together with a dark brown text box

*The post for Marshmallow Reese’s Blonde Brownies was first published on January 2, 2013. The post and photos were updated and republished on May 30, 2020.

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Comments

  5. Hayley @ The Domestic Rebel says

    Jocelyn, these bars are insanely wonderful! Reese’s pieces is one of my favorite candies to smuggle into the movie theatres 🙂 and fluffernutter–my love for that flavor combo knows no bounds! These bars are perfect and I would not want to share!

    Reply

  6. Tanya Schroeder says

    I am not one of those people who make diet resolutions come January. Yes, I should change my diet and yes I should exercise more, but I also know I cannot resist a dessert like this one! Why put pressure on myself??? I can see why everyone was waiting for the your to cut the squares!

    Reply

  9. Liz says

    Wow, these look irresistible! Sending my youngest back to college this weekend…your blondies would be perfect for his care package 🙂

    Reply

    • Jocelyn Brubaker says

      It just means more for us dessert lovers! I am a sucker for swirled marshmallow cream every time!!!

      Reply

  11. Tumbleweed Contessa says

    You are mean and evil!!! Ha…I am going to pretend that looking at these beautiful pictures is sufficient enough and I will pin these for next week when I am tired of New Year’s resolutions. 🙂

    Reply

    • Jocelyn Brubaker says

      Sorry…wait! I’m really not!!! Definitely make these when your resolutions go out the window…you won’t regret it for one minute 🙂

      Reply

    • Jocelyn Brubaker says

      For some reason I cannot stick to a diet right now to save my life…and all my pants are getting tight. It’s a real problem I tell ya!!! I like your plan though!!!

      Reply

    • Jocelyn Brubaker says

      I just need to go on a moderate diet…eat healthy and enjoy one treat each night. That should work right?

      Reply

    • Jocelyn Brubaker says

      There really are no words to describe the amazingness of these bars! It’s a good thing I had to give them away…I’m pretty sure I could have eaten all of them!!!

      Reply

  19. sally @ sallys baking addiction says

    I am 100% positive that peanut butter and marshmallow makes the world go round. oh, and chocolate too. WOW Jocelyn – these are packed with the good stuff. And reese’s pieces are my boyfriends favorite candy. I think he’d love it if I made these for him one time. 🙂

    Reply

    • Jocelyn Brubaker says

      I am with you on pb and fluff ruling the world! It is top of my list right now! Thanks girl. I hope your guy likes them!!!

      Reply

    • Jocelyn Brubaker says

      I’m really not sure why I make resolutions regarding diets because I usually fail by the afternoon of the first!!!

      Reply

  29. Lisa says

    These look awesome!! And anything with peanut butter derails any hopes of dieting I have. Note that I said hope of dieting and not actually dieting. I’m a realist. : )

    Reply

  34. Paula B. says

    These look amazing and I think I will make them for the big game next week. I don’t have a good track record with making blondies so I liked when I saw “soft and chewy” to describe these. Think I’ll make them Saturday night and cut them on Sunday, hopefully they will stay moist.

    Reply

  35. Angel Whatt says

    I am making these tonight, and I am not very savvy in the kitchen… so I wasn’t sure what size pan to use, so hopefully these turn out alright..
    Thanks <3

    Reply

  36. Bekki Lindner says

    You are quickly becoming one of my very favorite food bloggers! I would SO love to have you guest post on my blog sometime. These are going into my March meal plan!

    Reply

  37. Zylo says

    These were amazing! I had all the stuff on hand to make them and I’m still snacking several days after. Of course, I made the full recipe and I live alone! I loved them so much I had to tell people about it on my blog. Thanks for the recipe!

    Reply

  38. mary. says

    To Haley, I once had to smuggle a bag of reeses pieces® in to a movie theater…when the movie “ET” first came out..the movie house was small, and cheap, and the consession stand wasn’t selling them at the time.. now the movie theaters sell reeses pieces® even for the “ET” anniversary re-releases. In theaters…I also like “blondies” which are like brownies (without the chocolate) but these are amazing. 🙂

    Reply

  40. Amber says

    So I don’t make much…and only remember brown sugar being used for choc chip cookies my mom makes.. I’m in the middle or well beginning of making these and was packing the brown sugar… this may be silly questions since if it needed to be packed you probably would’ve put that but…. just to be sure…. do I pack it or just scoop it up like you would granulated sugar?

    Reply

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