Fluffernutter Brownies

INGREDIENTS

– 3/4 cup (170g) unsalted butter  – 6 ounces semi-sweet chocolate, chopped, or semisweet chocolate chip – 3 large egg – 2/3 cup (133g) granulated sugar – 3/4 cup (160g) packed light brown sugar – 1 1/4 cups (150g) all-purpose flour – 2 tablespoons Dutch-processed cocoa powder – Pinch salt – 1/3 cup creamy peanut butter – 1/3 cup marshmallow fluff

PROCESS

Stir butter and chocolate in a small microwave-safe bowl for 20 seconds at a time until melted and smooth. Allow to cool. 

Mix eggs, granulated sugar, and brown sugar in a bowl and whisk until light and frothy, about 4 minutes.   

You can also beat meat using an electric beater for 2 minutes on medium speed.   

Fold the beaten eggs with the melted butter and chocolate mixture until incorporated.   

Sift flour, cocoa powder, and salt over chocolate. Mix dry and wet components. Be careful not to overwork batter.  

Transfer brownie batter to lined pan and smooth top. If the peanut butter is stiff, microwave it for 20 seconds and stir thoroughly.  

Dollop peanut butter and marshmallow fluff evenly over brownie batter with a spoon. Swirl dollops with a butter knife.   

Avoid overswirling to achieve distinct peanut butter and marshmallow swirls when baked.  

Bake for 35–45 minutes until the top is set and a toothpick put into the center comes out with very wet batter.  

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