Introduction

Fluffernutter Brownies are a delightful twist on classic brownies, blending rich chocolate with creamy peanut butter and fluffy marshmallow. This indulgent treat is perfect for anyone who loves the nostalgic combination of peanut butter and marshmallow in a gooey, chocolaty dessert.

The image shows a square baking pan lined with white parchment paper, filled with a dessert mixture with two visible layers. The base layer is thick, dark brown, and glossy, likely chocolate. On top is a swirling pattern made from a creamy white layer mixed with streaks of light brown, creating a marbled effect across the surface. The texture appears smooth and shiny, with the white and brown swirls blending fluidly but still distinct. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13-inch ceramic baking dish with parchment paper.
Step 2: In a large bowl, whisk together the cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.
Step 3: In a large saucepan over medium heat, melt the butter with the sugar. Once melted, bring to a low boil and cook for 2 more minutes, stirring occasionally, until the mixture reaches 230°F on an instant-read thermometer.
Step 4: Remove from heat and stir in the chocolate chips and vanilla extract until fully melted, though the mixture may remain a bit grainy. Let it cool for about 10 minutes.
Step 5: Add the eggs one at a time to the chocolate mixture, stirring constantly until smooth.
Step 6: Gradually add the dry ingredients to the chocolate mixture, mixing until just combined. The batter will be thick.
Step 7: Spread half of the batter evenly into the prepared baking dish.
Step 8: Spread the creamy peanut butter over the batter. Then pipe or spoon the marshmallow fluff evenly on top of the peanut butter layer.
Step 9: Top with the remaining brownie batter, spreading gently to cover the marshmallow layer.
Step 10: Bake for 28-30 minutes. Allow the brownies to cool completely before cutting and serving.

Tips & Variations

Use a mixture of semi-sweet and milk chocolate chips for a sweeter, creamier flavor.
For extra texture, sprinkle chopped peanuts on top before baking.
Substitute crunchy peanut butter if you prefer a bit of crunch in the peanut layer.
Make sure eggs and butter are at room temperature to create a smooth batter.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave if you prefer them warm, but be careful not to overheat as the marshmallow layer can become too sticky.

How to Serve

The image shows a batch of sixteen square chocolate brownies with swirls of white and caramel-colored cream on top, arranged closely together on white parchment paper placed on a black cooling rack. Each brownie has a dark brown base layer with a glossy, cracked texture, topped with two visible layers of creamy white and smooth caramel swirled in an artistic pattern. Above the brownies, there is a silver spoon holding a generous dollop of caramel cream resting on the same white marbled surface. The scene is brightly lit from above, highlighting the shiny textures and rich colors of the dessert, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter can be used, but it may alter the texture slightly since it is less smooth and more oily. Make sure to stir it well before spreading.

Can I freeze Fluffernutter Brownies?

Yes, you can freeze these brownies. Wrap them tightly in plastic wrap and then place in a freezer-safe container. They will keep for up to 3 months. Thaw overnight in the fridge before serving.