These fluffernutter brownies are so fudgy and dense that they almost dare you to take a second bite! Why? Because the first was so rich and decadent you can literally feel the sugar buzz in your brain. Recipe adapted from Sally's Baking Addiction.
Total Time
1hr
4.0
4 Ratings
Author: Garlic & Zest
Servings:
12
Ingredients
•
1/2
cup
Unsalted Butter
•
1
cup
Granulated Sugar
•
3/4
cup
Unsweetened Cocoa Powder
•
1/4
tsp
Salt
•
1
tsp
Vanilla Extract
•
2
Farmhouse Eggs® Large Brown Eggs
•
1/2
cup
All-Purpose Flour
•
1/2
cup
Peanut Butter Chips
•
1/2
cup
Chocolate Chips
•
1/2
cup
Mini Marshmallows
•
1/2
cup
Salted Peanuts
, chopped
•
as needed
Vegetable Oil Cooking Spray
Cooking Instructions
1.
Preheat oven to 325 degrees F (160 degrees C). Spray the bottom and sides of an 8-inch square pan with Vegetable Oil Cooking Spray (as needed). Line the bottom of the pan with parchment paper, leaving an overhang on either side to assist in lifting the brownies from the pan. Set aside.
2.
Into a large glass or other microwave safe bowl, add the Unsalted Butter (1/2 cup), Granulated Sugar (1 cup), Unsweetened Cocoa Powder (3/4 cup), and Salt (1/4 tsp).
3.
Heat in a microwave oven in 30-second increments until the butter is melted. Stir until the mixture is completely combined. Set aside to cool while you assemble the other ingredients.
4.
Stir in the Vanilla Extract (1 tsp) and add the Farmhouse Eggs® Large Brown Eggs (2), one at a time, stirring after each addition. Add the All-Purpose Flour (1/2 cup) and stir until just combined.
5.
Add the Peanut Butter Chips (1/2 cup), Chocolate Chips (1/2 cup), Mini Marshmallows (1/2 cup) and Salted Peanuts (1/2 cup). Fold into the batter. Pour into the baking pan and smooth the top with a spatula.
6.
Sprinkle the remaining 1 Tbsp of Peanut Butter Chips, Chocolate Chips, Mini Marshmallows, and Salted Peanuts on top of the brownies. Lightly press them into the batter with your fingertips.
7.
Bake for 25 to 30 minutes and check for doneness with a cake tester or toothpick. If it comes out with just a few crumbs, the brownies are done. If you cook them too long, they'll be more cake-y than fudgy. If the batter is still liquidy, cook for an additional 3 to 5 minutes.
8.
Let the brownies cool to room temperature. Run a knife around the edges and gently lift them from the pan onto a cutting board. Use a long, sharp knife to cut them into squares. Store in an airtight container.
Nutrition Per Serving
CALORIES
291
FAT
16.0 g
PROTEIN
5.5 g
CARBS
34.9 g
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