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!
My two cents is that marshmallow does not work that well in the oven as part of a cookie or bar. I have tried a Food Network marshmallow brownie and it didn't turn out that well either. I think there is something inherently gooey about their make-up that will cause the batter to never firm up properly, like at all. Yours look very yummy though! How much flour was in the recipe? Maybe if you upped it by 1/2-3/4 of a cup it would help and yes, I agree about baking it at a higher temperature as well.
ReplyDeleteI agree, Geni! I definitely thought about increasing the flour, but I didn't. Now there's that 20/20 hindsight, and ironically, fear of it not turning out right. Haha
ReplyDeleteGo figure ;-)