Sometimes it seems as though things just happen.
I know that it really has to more with coincidence, divine timing, fate, destiny or even a certain alignment of the sun, moon and stars. And I’m not entirely sure exactly what it was, but because of all those little behind the scene moments, events and life happenings.transpiring about, these gems were born into my creative consciousness.
Or it was the simpler way my husband tells me, make something gooooooddddd.
Since I recently had made my Creme Brulee Fudge I happened to have Marshmallow fluff on hand. This stuff, visually gets my head going because I love the bright white texture of it. So this idea for this crazy concoction of sweet indulgence was born from a jar of marshmallow fluff.
I added in the “Kitchen Sink” part to the description, because literally I threw in everything I had on hand except the kitchen sink. I’ve been wanting to do a poke type of recipe, but haven’t had a reason of any type to play with the idea…
But since everything was aligning in the universe, well you know what happened next.
These are not just brownies with marshmallows poking through in all of their oozy goodness. These are brownies topped with a healthy swirl of marshmallow fluff mixed with peanut butter, topped with white chocolate chips, chocolate chips, peanut butter chips and walnuts. Then they are baked to a chewy chocolaty perfection and poked with holes so that a mixture of white chocolate and marshmallow fluff can be poured on top then refrigerated until set and THEN more white chocolate marshmallow generously billowed on top.
You would think that the flavors are all too sweet and overpowering, but they are not. They are all like best friends reuniting after a long break…all of it just works.
Seriously….. Kitchen sink about sums it up. Anyhow let’s move onto what you need to make them yourself!
For the Brownies this is what you will need:
This recipe is an adapted version of my favorite brownie recipe from Hershey’s
- 1/2 cup (1 Stick) butter or margarine melted (I USED BUTTER)
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1/2 Cup All Purpose Flour
- 1/3 Cup HERSHEY’S Dark Chocolate Cocoa
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 cup marshmallow fluff
- 1 heaping tbsp. of creamy peanut butter.
- 1/4 cup of chocolate chips
- 1/4 cup peanut butter chips
- 1/4 cup white chocolate chips
- 1/4 cup chopped walnuts
To Prepare…..
- Heat oven to 350 F.
- Line a 9×9 pan with tinfoil ( easy removal and cleanup)
- Stir together melted butter, sugar and vanilla in a bowl.
- Add eggs; beat well with spoon.
- Stir together flour, cocoa, baking powder and salt.
- Gradually add to mixture, beating until well blended.
- Spread batter evenly in prepared pan.
In a small microwave safe bowl mix marshmallow fluff and peanut butter on medium heat for about 20-30 seconds and mix well. Spread marshmallow/peanut butter mixture onto top of brownie batter and swirl with a fork over the entire top.
Sprinkle Chips and nut topping over the top of batter.
Bake 25-30 minutes or until brownies begin to pull away from the sides of the pan. Let the brownies cool. Prepare the “poke” filling while they cool.
Marshmallow Poke filling/topping
3 Tbsp of milk
1/2 cup of Marshmallow fluff
3/4 cup white chocolate chips
Mix the milk and Marshmallow fluff in a small bowl and microwave until it is melted, add white chocolate chips and mix until melted.
Poke holes all over the top of your cooled brownies and pour some of the mixture onto the top, you will have some leftover, this is fine, you will use this later as a final topping.
