Tuesday, April 30, 2013

Fluffernutter Brownies

Good Morning! Happy Saturday! I hope that you have wonderful plans for the day. My weekends always include baking. Last week I was still trying to rid my pantry of some Reese's Easter Eggs, not because I don't love them but because I do not think a person is supposed to eat one after each meal including breakfast. Especially if they want to fit in their Summer clothes.

Inspired by many layered brownie recipes I made these using, three main ingredients, a brownie mix, Reese's Peanut Butter Eggs, and some marshmallows. It is that easy, and I have to tell you that you will have to give some away ASAP or you will eat the entire pan.

Fluffernutter Brownies:

1 Box Brownie mix for 13 x 9 pan  (plus ingredients listed on package, eggs, oil, water)
8-10 Reese's Peanut Butter Cups
1 cup of mini marshmallows
1 cup of chocolate chips (optional)


Preheat oven to directions on brownie mix. Prepare 9 x 9 pan, not 13 x 9.
Mix brownies according to directions, spread half of the batter in the bottom of prepared pan. Place peanut butter cups/eggs over the brownies mix and gently push into the batter. Arrange marshmallows around the peanut butter butter cups, almost like grout. Sprinkle with chocolate chips if preferred.  Pour remaining batter over the top and bake about 45 minutes or until tooth pick comes out clean. Let cool on wire rack. 

Do not over bake and if you like gooey brownies than cook less time. 

These brownies are moist and chocolaty but also creamy from the marshmallows and have a burst of peanut butter in each bite! I prefer them warm and think they taste the best just after they cool but  obviously enjoy them as you prefer. Perhaps plain or even in a  brownie sundae.

Enjoy your day!

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