Double Chocolate Brownies with Peanut Butter Marshmallow Swirl

So I made brownies...

At first it was a bit of a sloppy mess of marshmallow fluff and peanut butter.

But then things came together, as they usually do. 

I had to restrain myself from eating all the batter with my fingers. 

Originally I thought about trying to persuade you that these are healthy brownies,

that the marshmallow fluff is relatively low in calories,

that they're made with a little bit of almond flour,

which, combined with the peanut butter, practically makes them protein bars...

But then I decided you wouldn't really believe me. (They're made with a stick of butter, after all, and plenty of chocolate. )

And, more importantly, none of that really matters. 

Because, when you need a brownie, 

you need a brownie. 

And after this week, I definitely need a brownie. 

I think you do too. 

Double Chocolate Brownies with Peanut Butter Marshmallow Swirl

Ingredients:
1 stick butter
1 1/2 cups semi-sweet chocolate chips, divided
1/4 cup cocoa powder
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 egg
1/2 cup all purpose flour
1/4 cup almond meal/flour
1 cup marshmallow fluff
1/4 cup peanut butter

Directions:
Preheat oven to 350

Grease a 9 by 9 pan with cooking spray, or line with parchment paper.

In a small saucepan, melt butter and 1 cup chocolate chips. Remove from heat, and whisk in cocoa power, sugar and salt until sugar is partially dissolved. Then whisk in vanilla extract, egg and flours.

Mix in remaining 1/2 cup chocolate chips and pour into prepared pan.

Spoon marshmallow fluff into a microwave bowl and cook for 30 seconds. Add peanut butter and stir until combined.

Use a spoon to drop peanut butter/marshmallow mixture across brownie batter, then use a knife to incorporate.

Bake at 350 for 30-35 minutes or until inserted toothpick comes out clean.

Let cool completely before cutting. They will be messy and fall apart a little, but they are totally worth it!


Adapted from Chocolate Moosey.