The Adventures of Brownie and Puff

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It has seen a lot of service and shows a good bit of wear. The spine is peeling and some of the pages have smudges, writing on front flyleaf.

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Follow on Instagram. E-Mail Address. Facebook Instagram Pinterest Snapchat Twitter. Pin 1. Share Tweet Servings 16 brownies. Author Rachel Conners. Ingredients For the graham crust 4 tablespoons unsalted butter melted 1 cup graham cracker crumbs. Line an 8-byinch baking pan with aluminum foil or parchment paper, leaving overhang on the sides.

Spray with nonstick cooking spray; set pan aside. In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside. In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds.

Batter will be very granular. Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer.

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Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly. Dollop half of the marshmallow fluff all over the batter and swirl slightly with a knife. Spread the remaining batter carefully over the marshmallow fluff. Repeat with the remaining marshmallow on top of the brownie batter.

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With a knife, carefully swirl the marshmallow fluff slightly into the batter. Don't swirl too much! Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Top with mini marshmallows and bake for another minutes or until marshmallows are lightly browned on top. Cool brownies completely before cutting into 16 equal squares with a very sharp knife. Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Related Posts. Subscribe for More Recipes!

Bake for minutes, depending on size. Puffs are done when they are puffed, golden brown, hollow, dry, and light.

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Allow to cool before filling. Assemble the Puffs Use a serrated edge knife to cut each puff in half. Spoon or pipe filling on the bottom half of each puff, and replace the top. Dust with powdered sugar.

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Place chocolate chips into the bottom corner of a microwave-safe plastic bag. Microwave for seconds or until chocolate is melted. Massage the bag with your fingers after each 15 second increment careful, it may be hot. Snip a tiny corner of the bag off and drizzle chocolate over the assembled puffs. Notes Note: I wanted a firm pastry cream that I could pipe into the puffs and have it hold its shape, so that's why I used a larger amount of cornstarch. If you prefer a looser cream, start with a little less cornstarch and alter the consistency as needed.

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