Fluffernutter Brownies consisted of a dark cocoa elf, with a peanut butter twirl, peanut butter chips, marshmallow fluff and salted peanuts. All ingredients which take me to my glad place !
They ’ re crazy rich and fudge-like !
decidedly lick-your-fingers ooey, gooey. ????
A few things about this recipe. It uses a mixture of mellow bittersweet dark chocolate and cocoa powder. For the bittersweet, I use Ghirardelli chips. I normally stock up when I find them on sale for $ 2.99. For the cocoa powder, it ’ second imperative that you use a non-dutch process cocoa or it will change the texture of the brownie. I typically use Ghirardelli or Dagoba because that ’ s what I ’ ve been able to find where I live. Typically my local grocery store or prey carries these items and aren ’ thyroxine hard to find .
once the dark cocoa clobber is made, I add 3/4 ’ south of a bag of peanut butter chips and dump it into a 13×9 pan. then, I make a peanut butter whirl on top which consists of peanut butter and sweetened condensed milk. You can typically find sugared condensed milk in 14 oz. cans and you ’ ll only need half a can for this recipe .
But before the other one-half of the can goes bad and you ’ ll tactile property like you ’ ve wasted your money, can I do you a liveliness relish ? Make vietnamese Coffee. Put a spoon of digest milk in your chocolate. In your COFFEE, people ! ! ! It ’ s madly good. I experienced this for a the beginning time at a vietnamese restaurant with my buddy ‘ Chef. ’ I was all, “ What ’ s vietnamese Coffee ? ? ” And he was like, “ Oh, Cupcake, fix to have your populace rocked. ” It was godhead. You guys… this post is like two recipes in one. You ’ ra welcome. ????
These will be your FAVORITE brownies for frost cream ice-cream sundae .
You can see why… ????
thus once you ’ ve got your peanut butter whirl on clear, put the pan in the oven and broil for 20 minutes. Half way through, drop ball of tease onto the tops of the brownies. Cover with remaining peanut butter chips and salted peanuts and bake for another 20-25 minutes. Mmmmm…
I mean… LOOK AT THAT THING. *swoon*
now if you want your Fluffernutter Brownies in truth ooey gooey, you can add the tease at the very end. Bake your brownies as you typically would but a soon as you take them out of the oven, drop the ball of fluff onto the brownies and it will melt all over the top like a sauce. Ummm… OKAY. besides, they last for dayssss…. ????
I closed up my Etsy shop pretty quickly. not alone has my pipe dream been to own my own bake denounce but I was having issues shipping brownies so fudge-like in the summer months. As a customer having to pay for transportation, you besides are looking for wholesale prices. My bake has never been stripped down and cost effective for countrywide transport or renting commercial kitchens. I always load everything up with goodies ( whoops ! ) and it ’ s hard to make a profit when you don ’ t have the board or aren ’ t able to buy your ingredients in majority .
so, unless one day I am actually able to open a brick & mortar stead of my own, which–for assorted reasons– is the only direction I think I ’ five hundred want to sell adust goods again… I thought I ’ vitamin d plowshare the recipe and make some old fans glad. ????
If you like what you see, folks, don ’ t forget to subscribe to MandiCrocker ! You can besides follow me on Instagram : @ MandiCrocker for my web log or @ MandiCrockerSweets for my adust goods feed. And if this looks superintendent delectable and delectable to you, don ’ triiodothyronine forget to contribution with your friends ! love ! ????
Fluffernutter Brownies 2018-06-05 00:44:38 Super rich iniquity chocolate brownies with a peanut butter whirl, peanut butter chips, marshmallow fluff and salted peanuts. Ooey, gooey crazy delightful !
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Save Recipe print Prep Time
30 min
Prep Time
30 min
For brownie
- 1 c. all purpose flour (about 130 grams)
- 1 1/4 c. non-dutch process cocoa (about 70 grams)
- 2 c. sugar
- 1 tsp instant espresso powder
- 3/4 tsp salt
- 10 oz. bag of bittersweet chocolate chips (I use Ghirardelli)
- 1 & 1/2 c. unsalted butter (3 sticks)
- 4 eggs
- 2 egg yolks
- 10 oz peanut butter chips, divided.
For twirl
- 7 oz. sweetened condensed milk
- 2/3 cup peanut butter
For toppings
- 4 oz. fluff ( half of a small jar)
- 1/2 c. salted peanuts
- Remaining 1/4 bag of peanut butter chips
Instructions
- Line 13×9 inch pan with parchment and preheat oven to 350.
- In a bowl, whisk together flour, cocoa, sugar, espresso powder and salt. Set aside.
- In a double boiler, melt dark chocolate and butter together, mixing until smooth. Dump melted mixture into a large bowl.*
- Whisk in the eggs and egg yolk vigorously into the chocolate mixture one at a time.**
- Stir in dry ingredients and mix until combined. Stir in 3/4 of a bag of peanut butter chips and dump batter into 13×9 pan.
- In a small bowl mix together peanut butter and sweetened condensed milk. It will be thick. Drop spoonfuls of mixture on top of the batter and swirl on the top as best you can. Put in the oven for 20 minutes.
- Take brownies out and drop spoonfuls of fluff onto the top of the brownie batter. Sprinkle with remaining peanut butter chips and salted peanuts. Bake for another 20-25 minutes.
- Cool completely before cutting or let set overnight.
Notes
- *You can also use a microwave to melt the chocolate and butter together. If you go with this method, make sure the butter is on the bottom of our bowl and melt the mixture at 30 second intervals, mixing every time, so as not to burn the chocolate.
- **Be sure to whisk quickly or the eggs will bake and curdle in the hot mixture.
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