Fudgy chocolate brownies swirled with marshmallow fluff and peanut butter. HEAVEN!
If you don't know, Fluffernutter is a sandwich which consists of marshmallow fluff and peanut butter on white bread. I remember the first time I heard of this sandwich, I was like "gross", but it is so good. I sometimes add a little bit of Nutella for some razzle dazzle.
I got the idea to make these from the wonderful Sarah over at Broma Bakery. If you dont follow her, you need to, she is just wonderful.
The last time I made brownies, I used Kat's (Baking Explorer) recipe, but I have since adapted my own. I'm not quite ready to share it yet, but Kat's recipe is excellent, which I've shared below.
Ingredients:
350g Dark Chocolate
250g Unsalted Butter
250g Light Brown Sugar
3 Large Eggs
135g Peanut Butter*
125g Salted Caramel
1 teaspoon Vanilla extract
120g Plain Flour
150g Peanut Butter
Pre-heat your oven to 160C Fan/180C/350F and grease and line
your chosen tin. Mine was 27.7cm x 17.7cm.
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 10 minutes.
In a mixing bowl, use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in.
Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour.
Pour the batter into your lined tin.
Place dollops of peanut butter and marshmallow fluff across the top of the batter. Using a skewer, swirl them through the batter. You can also melt the peanut butter and fluff to loosen them for a few seconds in the microwave.
Bake for 30 minutes.
Let the brownies cool completely in the tin before removing and slicing up.
*You can use whatever Peanut Butter you like, but for me, Skippy's PB is elite.
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