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Fluffer Nutter Brownies

These fluffer nutter 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. (Partnership with Panasonic)

Total Time

1hr

4.0

3 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1/2 cup

Unsalted Butter

•

1 cup

Granulated Sugar

•

3/4 cup

Unsweetened Cocoa Powder

•

1/4 tsp

Salt

•

1 tsp

Vanilla Extract

•

Large Eggs

•

1/2 cup

All-Purpose Flour

•

1/2 cup

Peanut Butter Chips

•

1/2 cup

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

•

1/2 cup

Mini Marshmallows

•

1/2 cup

Salted Peanuts , chopped

•

as needed

Vegetable Oil Cooking Spray

Cooking Instructions

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.

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) .

Heat in the Panasonic 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.

Stir in the Vanilla Extract (1 tsp) and add the Large Eggs (2) , one at a time, stirring after each addition. Add the All-Purpose Flour (1/2 cup) and stir until just combined.

Add the Peanut Butter Chips (1/2 cup) , NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (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.

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.

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.

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. Cooking results may vary depending on microwave oven used.

Nutrition Per Serving

CALORIES

291

FAT

16.0 g

PROTEIN

5.5 g

CARBS

34.9 g