Our Inside Out Peanut or Soynut Butter Brownies....
These brownies remind me of a Reeses Peanut
Butter Cup... turned inside out! My Mom had a wonderful idea to make
these this month for our special treat. If you are allergic to peanuts,
you can easily substitute soynut butter for the peanut butter, just as we
did. It was a delightful combination!
Brownies (made from scratch, from a box made according to package directions, or store-bought - we used Ghirardelli Triple Fudge mix)
1/2 of a 7 oz. tub of marshmallow cream (1/2 cup approximately)
1/2 tub (about 2/3 of a cup) of smooth peanut or soynut butter
1/4 cup powdered sugar
1 tbsp. of I Can't Believe It's Not Butter (if needed - we needed it for the soynut butter recipe since it was a bit more dry than peanut butter.)
Mini Semi-Sweet Chocolate Chips
If using a brownie mix or making brownies from scratch, prepare according to package or recipe directions. We made a double batch of Ghirardelli Triple Fudge brownies, using two 19 oz. boxes of mix. The directions on our brownie mix called for preheating the oven to 325*F. For a double batch of brownies we mixed 1/2 cup water, 1/2 cup vegetable oil and 2 eggs along with the provided fudge packets into our brownie mix and stirred well.
Adding the eggs....
Measuring out the oil and water.....
Your brownie mix may call for different ingredients and different purport ions than ours, so read the directions on the box and follow them. In a greased 13X9 inch baking pan, we poured the prepared brownie batter. Use the appropriate pan size for your brownie mix and bake according to package directions. Our brownies' bake time was about 45 minutes.
Smoothing out the batter in the pan....
While the brownies cool, in a medium sized bowl, beat together the marshmallow cream and nut butter. The mixture should be of a soft, whipped consistency. If your mixture is a little bit dry and looks more like cookie dough, add in a tablespoon of I Can't Believe Its Not Butter or real butter if needed to reach the desired consistency.
Measuring out the marshmallow cream and nut butter.
Mixing together the nut butter and marshmallow cream and adding the powdered sugar.
Add the butter if needed....
In the end, your mixture should look something like this.
Use a round cookie cutter (or your desired shape)
to cut out the brownies.
A dollop of nut butter fluff....
Our finished brownie topped with mini chocolate chips. Enjoy!