Fluffernutter Brownies |Cooking With Amanda

Did you know that there are people in the world who have never heard of a fluffernutter? It's true.

How is it possible that anyone had a childhood void of the magical combination of soft white sandwich bread slathered with creamy peanut butter and marshmallow fluff? It's a crime, I can tell you that much. I wouldn't be the adult I am today without all of the fluffernutters I consumed as a child.

For those of you fluffernutter newbies, I have a few words of wisdom on the subject that I feel compelled to impart. Firstly — fluffernutters MUST be enjoyed on white Wonder bread. There's just no way around this. Don't even think of using wheat bread — it simply won't work. And don't even get me STARTED on that Ezekiel bread nonsense or any of that stuff packed with sunflower seeds and ancient grains. This is verging into blasphemous territory and is completely unacceptable.

Secondly — the peanut butter. It has to be creamy peanut butter and most certainly can not be organic. If the peanut butter you are using needs to be stirred before you use it, kindly step away. As someone who truly cares about you, I cannot let you engage in such harmful behavior.

And last, but certainly not least — the ratio. You should be using twice as much marshmallow fluff as peanut butter. This is very important, as fluffernutters hinge on the fact that they are dessert disguised as an acceptable lunch. Please do not insult yourself or your loved ones by spreading a meager paper-thin layer of marshmallow fluff. You will most likely lose friends over this and end up sad and alone. You don't deserve that.

If you really want to up the ante, give these fluffernutter brownies a whirl. Fudgy brownies topped with gooey, melty marshmallow fluff and a generous pour of peanut butter ganache. They are sheer perfection!

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Fluffernutter Brownies Recipe

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Ingredients

1 box fudge brownie mix, plus eggs, oil, and water needed to prepare
1/3 cup creamy peanut butter
1 7 ounce jar marshmallow fluff, or cream

For the Peanut Butter Ganache:

1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup corn syrup
1/3 cup heavy cream

Directions

Preheat oven to 350°F. Line an 8x8 pan with foil, so that it's hanging over the sides. Spray with nonstick spray.
Prepare brownie batter according to directions on box. Spread batter in prepared pan. In a microwave-safe bowl, heat peanut butter for about 15 seconds. Spoon into batter, then swirl with a knife. Bake brownies for about 20 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Let pan cool completely on a wire rack.
Spoon marshmallow fluff on top of brownies and spread to edges. Place pan in the fridge for at least an hour, until marshmallow is cold and firm.
In a small saucepan, combine peanut butter, powdered sugar, corn syrup, and heavy cream. Stir over medium heat until smooth and combined. Pour over marshmallow fluff and spread to edges. Place pan back in the refrigerator until chilled and firm. Remove brownies from pan, peel back foil, and cut into squares.