Description

These Fluffernutter Brownies combine the rich, fudgy texture of classic chocolate brownies with the nostalgic flavors of peanut butter and marshmallow fluff. With layers of luscious peanut butter and fluffy marshmallow swirled between thick chocolate brownie batter, this dessert offers a delightful mix of creamy, gooey, and chocolaty goodness that’s perfect for any occasion.

Ingredients

Scale

Dry Ingredients

1 ⅓ cups (167.3 g) regular unsweetened cocoa powder
1 cup (125 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon espresso powder

Wet Ingredients

1 cup (2 sticks / 227 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
1 cup (168 g) semi-sweet chocolate chips
1 tablespoon vanilla extract
4 large eggs, room temperature

Fillings and Toppings

¾ cup (193.5 g) creamy peanut butter
1 cup (96 g) marshmallow fluff

Instructions

Preheat oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line a 9×13-inch ceramic baking dish with parchment paper to prevent sticking and make cleanup easier.
Combine dry ingredients: In a large bowl, whisk together the cocoa powder, all-purpose flour, baking powder, kosher salt, and espresso powder until well blended. Set this mixture aside.
Cook butter and sugar: In a large saucepan over medium heat, combine the butter and granulated sugar. Stir occasionally until the butter melts completely, then bring the mixture to a low boil and cook for 2 minutes, monitoring the temperature until it reaches 230°F on an instant-read thermometer.
Add chocolate chips and vanilla: Remove the saucepan from heat and immediately stir in the semi-sweet chocolate chips and vanilla extract until the chocolate is fully melted and incorporated. The mixture may still appear slightly grainy. Let it cool for about 10 minutes to avoid cooking the eggs in the next step.
Incorporate eggs: Add the eggs one at a time to the cooled chocolate mixture, stirring constantly after each addition until the batter is smooth and glossy.
Mix in dry ingredients: Add the reserved dry ingredients to the chocolate mixture. Gently fold them in until just combined. The batter will be thick and fudgy.
Assemble the layers: Spread half of the brownie batter evenly into the prepared baking dish. Then, spread the creamy peanut butter carefully over the batter. Next, pipe or dollop the marshmallow fluff over the peanut butter layer using a piping bag or a plastic bag with a corner cut off, distributing it evenly.
Top with remaining batter: Spread the remaining brownie batter gently over the marshmallow fluff layer, smoothing the surface evenly.
Bake: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. The brownies should be set around the edges but still slightly soft in the center for that fudgy texture.
Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut into squares and serve to enjoy the perfect combination of chocolate, peanut butter, and marshmallow fluff in every bite.

Notes

For best results, use room temperature eggs and butter to ensure even mixing.
If you don’t have parchment paper, grease the baking dish thoroughly with butter or non-stick spray.
Use a toothpick to check doneness: it should come out with moist crumbs when inserted in the center.
You can substitute creamy peanut butter with natural peanut butter, but the texture might be slightly different.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat briefly before serving if refrigerated to restore softness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Fluffernutter brownies, chocolate peanut butter brownies, marshmallow brownies, layered brownies, fudgy brownies, peanut butter brownies