YIELD: 12 blondies
Preheat the oven to 350F. Line a 9x9 inch pan with parchment paper.
Cream the browned butter, peanut butter and brown sugar. Beat in the eggs one at a time and the vanilla. Mix in the flour and salt, do not over mix. Mix in the peanut butter chips and chocolate chips. Spread into the pan and smooth out. Bake for 25-30 minutes. Do not cut until completely cool.
Cook 1 cup of sugar and water in a saucepan on medium high heat until it reaches 230F. Once there, beat the egg whites and the 1/4 cup sugar to stiff peaks. By now, the sugar should be 240F, slowly add it to the egg whites and beat until cool.
Pipe the marshmallow onto the cooled blondie squares and toast the tops with kitchen torch or broiler.
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