Woo Hoo!
12 TUBS of the stuff!
My son's excited because he knows there won't be a shortage for quite some time.
So, between being inspired by our old favorite, the Fluffernutter, and my middle daughter' request for something chocolate, I decided to combine (hopefully) the two.
I'm not making any promises, but here goes...
PB & Fluff Brownies
½ cup creamy peanut butter
6 tablespoons butter
1½ cups Marshmallow Fluff
2 oz. (2 1-oz squares) unsweetened chocolate
1 cup sugar
1 egg
1/8 teaspoon salt
½ cup flour
1 teaspoon vanilla
Preheat oven to 300ºF.
Butter and flour an 8-inch square baking dish.
Combine 2 tablespoons butter and peanut butter in a small saucepan. Heat contents over low heat and stir until well combined and butter is completely melted.
Place marshmallow fluff in a mixing bowl. Add butter/peanut butter mixture and mix until completely incorporated; set aside.
In a saucepan over low heat, melt the chocolate and remaining 4 tablespoons of butter. Mix well.
Remove from heat and stir in the sugar, egg, salt, flour and vanilla; pour half of the brownie mixture into the baking dish. Spread so that the whole bottom of the dish is completely covered.
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| The white stuff around the edges is the butter/flour spray I used. |
Place approximately 9 dollops of peanut butter/fluff mixture on top of brownie layer. Spreading gently, cover entire layer of chocolate.
Again, using dollops, place the remaining brownie mixture on top of the pb/fluff. Spread gently so that the batter touches all edges of the pan.
Run a knife through the brownies to somewhat combine layers.
Place baking dish in oven and bake for 50 minutes.
These once again proved to me that I am better at this point following recipes instead of creating them.
Don't get me wrong, these were still good, but didn't bake and resemble that picture I had in my head.
You know, the perfect picture that I was going to submit to Tastespotting.
No, not today.
So here's the story. I baked these for 35 minutes at 300, took them out of the oven and let them cool completely (about 1/2 hour). Seeing that they were extremely mushy (probably due to the amount of butter and relatively low baking temperature - those are my guesses and I'm stickin' to it), I decided to bake them again at 300 for another 15 minutes.
I didn't want them to get burnt, so 15 minutes was my time limit.
Almost success.
These were VERY rich and reminded me more of fudge than a brownie. They were a little caky on the top, but waaaaayyyyyyyyyy moist on the bottom.
The taste of peanut butter was definitely present, but as with the I think the marshmallow fluff was just completely SUCKED into the brownie batter because I couldn't see it as a separate layer. But then again, oh yeah, I ran a knife through the final product to "kind of mix them" together.
Ah well, my job here is not done.
Whoops, I almost left without rating these.
I rate everything that I bake on a scale of 1-4 with a 4 being the best. Based on a variety of input from the peanut gallery, these brownies earned 3 brownies.
No, not brownies, haha, rolling pins! They earned 3 rolling pins!
Happy baking!
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