FlufferNutter Brownies

Having a smell-o-puter would really come in handy now...

I didn’t know it could get any better. After devouring MANY slutty brownies, I didn’t know that I could create an even more delicious brownie, until today.

Recently, I had tried my first fluffernutter sandwich. I know, shocking, but my mother would never buy it for me claiming that it would “rot my teeth”.  I can not disagree with the fact that marshmallow fluff is probably at least 50% sugar, but it was delicious. The combination of the creamy peanut butter with the sweet marshmallow captured my heart at first bite. So, when I stumbled upon this recipe, I KNEW I had to try it.

It is an extremely easy box mix recipe. For a college student pressed for time, it is a perfect treat to make. I wish that it was more difficult to make because I will be tempted to make this on a weekly basis. According to myfitnesspal, each brownie (out of twenty total) is approximately 258 calories which isn’t THAT bad…right??? :X

I got this recipe off of BruCrew Life.

Ingredients:

  • 1 brownie mix
  • 2/3 c. oil
  • 1/4 c. water
  • 2 eggs
  • 1 bag peanut butter eggs (or cups)
  • 1 c. marshmallow fluff
  1. Spray a 9×13 pan with baking spray and set aside. Preheat the oven to 350* In a large mixing bowl combine the brownie mix, oil, water, and eggs. Beat until just combined.
  2. Spread half the brownie batter in the bottom of the prepared pan. Lay the peanut butter eggs on top of the batter. Drop spoonfuls of marshmallow fluff around each egg. Top with the rest of the brownie batter. Spread the batter completely over all the marshmallow fluff swirling slightly.
  3. Bake for 25 minutes. Cool completely before cutting into the brownies.

Cheesecake Brownies

I love the swirls!

Nick left for Italy today at 5:30, and I know this may sound tacky but I feel as though a part of me left with him. In a bid to keep my mind off of my emotional distress (and in an attempt to remain sane), I volunteered to bake for my father’s holiday party.

My dad is a distributor for Tastykake. Friends have always thought that this was an awesome job that came with a closet full of Krimpets and mini donuts, etc. The reality is I usually only have a box of mini donuts and if I am lucky some Chocolate Chip Cookie Bars.  So no, I am not special :P.

Since about 90% of my daily communication with human beings consists of conversing with Nicholas, I needed to get myself distracted. I decided to go all out for this holiday get together: two new recipes in one night. I’ll upload the other one tomorrow morning! 🙂

This recipe is a simple way to spice up your same-old brownies. It gives your typical brownie a tangy, rich, and velvety taste. In other words, if brownies and cheesecakes hooked up and had a baby, this would be the delicious result.

The recipe is from Taste of home and is as follows:

Ingredients

  • 3 eggs
  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 3 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 package (8 ounces) reduced-fat cream cheese

Directions

  • Separate two eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the whole egg, one egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside.
  • In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl.
  • Bake at 350° for 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack. Yield: 1 dozen.

Triple Layer Brownies (With a funny inappropriate name)

Triple Layer Brownies AKA Orgasm Brownies

I know this post is coming a bit late, I will try to avoid this as much as possible in the future. The last couple of days have been very hectic: Yesterday Nicholas was sick (still is), and I babysat all night. Today was Penn State’s final home game of the season! We lost, but we put up an amazing fight.

However, I promise you, with the quality of today’s post it was worth the minor delay. I am not exaggerating when I say that this is my absolute favorite baked good of all time. If you have a sweet tooth (or sweet teeth like me) this will definitely become one of your favorite go-to recipes. Because of its overwhelmingly satisfying taste, it has been dubbed (rather inappropriately) the “orgasm brownie”.

It’s technical name is the triple layer brownie: three distinct layers loaded with unique flavors that all come together to form a rich, sweet, and decadent creation.

The first layer is the brownie; you can use whichever recipe you desire! Don’t have a lot of time? Use a box mix (I won’t tell anyone!). Personally when I have the time, I prefer to make my creations from scratch. I have listed my (current) favorite brownie recipe below with the ingredients.

The second layer is the vanilla frosting. I have a somewhat shocking confession to make: I am not a fan of frosting. I know that this is a direct contradiction to prior claims that I have a set of sweet teeth, but I find that store bought icings are WAY too sweet. However, I have found the perfect solution: homemade vanilla icing. It is quick and easy to make. Most importantly, it is not overly sweet. It would also be great for other recipes such as cupcakes.

The final layer (and my favorite layer) is the chocolate covered rice krispies. This adds a nice crunch and decadence to the brownies. It also adds an amazing quality to the overall texture.

Brownie Ingredients (The one I used is from Allrecipes) I made a few alterations:

  • 1 cup melted butter
  • 1 1/2 cups brown sugar
  • 1 1/2 cups white sugar
  • 1 1/2 cups AP flour
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
  2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
  4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack.
Next is the hardest part; waiting for the brownies to fully cool. I waited approximately one hour. You then need to make the frosting, which is also a recipe from Allrecipes. I made an alteration with these ingredients as well:
  • 1/2 cup shortening
  • 1/2 cup unsalted butter
  • 3/4 tsp salt
  • 2 tablespoons water
  • 4 cups confectioners sugar
  1. In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won’t look like Icing at first, but keep the mixer going for a full five minutes, and then you’re done!
  2. Spread the icing evenly over the COOLED brownies
Last comes the chocolate rice krispies layer.
Ingredients:
  • 1 1/2 cups milk chocolate chips (I’m sure you could use semi sweet chips, but I prefer milk chocolate)
  • 3 cups rice krispies cereal (for my fellow college students, the cheaper brands work fine as well)
  1. In a small saucepan melt the chocolate chips over low heat stirring constantly as to avoid burning. Once chocolate is smooth, shut off the heat and mix in the rice krispies until they are totally coated.
  2. Spread the chocolate covered rice krispies evenly overtop the frosting.
  3. Put into the refrigerator for at least an hour before cutting. I find that this makes their overall final appearance nicer, and it helps make the cutting easier.