While I was living in Chicago, I started a little side business on Etsy. I sold brownies– all different kinds. I made Classic Dark Chocolate Brownies, ‘Go Nuts’ Brownies, Grasshopper Mint with big ol’ chunks of Oreos, etc. But my best seller? Fluffernutter Brownies.
Fluffernutter Brownies consisted of a dark chocolate brownie, with a peanut butter swirl, peanut butter chips, marshmallow fluff and salted peanuts. All ingredients which take me to my happy place!
They’re crazy rich and fudge-like!
Definitely lick-your-fingers ooey, gooey. :)
A few things about this recipe. It uses a mixture of melted bittersweet dark chocolate and cocoa powder. For the bittersweet, I use Ghirardelli chips. I usually stock up when I find them on sale for $2.99. For the cocoa powder, it’s imperative that you use a non-dutch process cocoa or it will change the texture of the brownie. I typically use Ghirardelli or Dagoba because that’s what I’ve been able to find where I live. Typically my local grocery or Target carries these items and aren’t hard to find.
Once the dark chocolate batter is made, I add 3/4’s of a bag of peanut butter chips and dump it into a 13×9 pan. Then, I make a peanut butter swirl on top which consists of peanut butter and sweetened condensed milk. You can typically find sweetened condensed milk in 14 oz. cans and you’ll only need half a can for this recipe.
But before the other half of the can goes bad and you’ll feel like you’ve wasted your money, can I do you a life flavor? Make Vietnamese Coffee. Put a spoonful of condensed milk in your coffee. In your COFFEE, people!!! It’s insanely good. I experienced this for a the first time at a Vietnamese restaurant with my buddy ‘Chef.’ I was all, “What’s Vietnamese Coffee??” And he was like, “Oh, Cupcake, prepare to have your world rocked.” It was divine. You guys… this post is like two recipes in one. You’re welcome. :)
These will be your favorite brownies for ice cream sundaes. :)
You can see why… :)
So once you’ve got your peanut butter swirl on top, put the pan in the oven and bake for 20 minutes. Half way through, drop globs of fluff onto the tops of the brownies. Cover with remaining peanut butter chips and salted peanuts and bake for another 20-25 minutes. Mmmmm…
I mean… LOOK AT THAT THING. *swoon*
Now if you want your Fluffernutter Brownies really ooey gooey, you can add the fluff at the very end. Bake your brownies as you typically would but as soon as you take them out of the oven, drop the globs of fluff onto the brownies and it will melt all over the top like a sauce. Ummm… OKAY. Also, they last for dayssss…. :)
I closed up my Etsy shop pretty quickly. Not only has my dream been to own my own baking shop but I was having issues shipping brownies so fudge-like in the summer months. As a customer having to pay for shipping, you also are looking for wholesale prices. My baking has never been stripped down and cost effective for nationwide shipping or renting commercial kitchens. I always load everything up with goodies (whoops!) and it’s hard to make a profit when you don’t have the room or aren’t able to buy your ingredients in bulk.
So, unless one day I am actually able to open a brick & mortar place of my own, which–for various reasons– is the only way I think I’d want to sell baked goods again… I thought I’d share the recipe and make some old fans happy. :)
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FLUFFERNUTTER BROWNIE RECIPE
Super rich dark chocolate brownies with a peanut butter swirl, peanut butter chips, marshmallow fluff and salted peanuts. Ooey, gooey crazy delicious!
FOR BROWNIE: 1 c. all purpose flour (about 130 grams)
1 1/4 c. non-dutch process cocoa (about 70 grams)
2 c. sugar
1 tsp instant espresso powder
3/4 tsp salt
10 oz. bag of bittersweet chocolate chips (I use Ghirardelli)
1 & 1/2 c. unsalted butter (3 sticks)
2 egg yolks
10 oz peanut butter chips, divided.
FOR SWIRL: 7 oz. sweetened condensed milk
2/3 cup peanut butter
FOR TOPPINGS: 4 oz. fluff ( half of a small jar)
1/2 c. salted peanuts
Remaining 1/4 bag of peanut butter chips
INSTRUCTIONS: Line 13x9 inch pan with parchment and preheat oven to 350.
In a bowl, whisk together flour, cocoa, sugar, espresso powder and salt. Set aside.
In a double boiler, melt dark chocolate and butter together, mixing until smooth. Dump melted mixture into a large bowl.*
Whisk in the eggs and egg yolk vigorously into the chocolate mixture one at a time.**
Stir in dry ingredients and mix until combined. Stir in 3/4 of a bag of peanut butter chips and dump batter into 13x9 pan.
In a small bowl mix together peanut butter and sweetened condensed milk. It will be thick. Drop spoonfuls of mixture on top of the batter and swirl on the top as best you can. Put in the oven for 20 minutes.Take brownies out and drop spoonfuls of fluff onto the top of the brownie batter. Sprinkle with remaining peanut butter chips and salted peanuts. Bake for another 20-25 minutes.
Cool completely before cutting or let set overnight.
Notes *You can also use a microwave to melt the chocolate and butter together. If you go with this method, make sure the butter is on the bottom of our bowl and melt the mixture at 30 second intervals, mixing every time, so as not to burn the chocolate.**Be sure to whisk quickly or the eggs will bake and curdle in the hot mixture.