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Fluffernutter Brownies Recipe

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★★★★★

4.9 from 131 reviews

Delight in the nostalgic flavors of classic Fluffernutter Brownies, combining rich cocoa-infused chocolate batter with creamy peanut butter and sweet marshmallow fluff layers. This decadent treat features a fudgy texture enhanced by melted chocolate chips and a subtle hint of espresso, baked to perfection for a gooey, irresistible dessert that balances sweet and salty elements in every bite.

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

Instructions

  1. Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Line a 9×13-inch ceramic baking dish with parchment paper for easy removal and cleanup.
  2. Combine dry ingredients: In a large bowl, whisk together the cocoa powder, all-purpose flour, baking powder, kosher salt, and espresso powder until well mixed. Set aside.
  3. Cook butter and sugar: In a large saucepan over medium heat, melt the unsalted butter. Add the granulated sugar and bring the mixture to a low boil. Continue cooking for about 2 minutes, stirring occasionally, until the temperature reaches 230°F (110°C) on an instant-read thermometer.
  4. Incorporate chocolate chips and vanilla: Remove the saucepan from heat. Stir in the semi-sweet chocolate chips and vanilla extract until fully melted. The mixture may appear slightly grainy. Allow it to cool for approximately 10 minutes.
  5. Add eggs: Add the eggs one at a time, stirring constantly after each addition, until the batter is smooth and fully combined.
  6. Mix dry ingredients into wet: Gradually add the dry ingredient mixture to the chocolate mixture. Gently mix until just combined; the batter will be thick.
  7. Layer the batter: Spread half of the brownie batter evenly in the prepared baking dish.
  8. Add peanut butter and marshmallow fluff: Spread the creamy peanut butter over the first layer of batter. Using a piping bag or a plastic bag with a corner cut off, pipe the marshmallow fluff evenly on top of the peanut butter layer.
  9. Top with remaining batter: Spoon and gently spread the remaining brownie batter over the marshmallow fluff layer, smoothing it out evenly.
  10. Bake: Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  11. Cool and serve: Allow the brownies to cool completely in the baking dish before cutting into squares and serving. This ensures clean slices and optimal texture.

Notes

  • For best results, use room temperature eggs and butter to ensure smooth batter consistency.
  • Using an instant-read thermometer to check the sugar and butter mixture temperature ensures optimal texture and fudginess.
  • If you prefer less sweetness, you can reduce the sugar slightly but adjust baking time accordingly.
  • Peanut butter can be substituted with almond or cashew butter for a different nutty flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allowing the brownies to cool fully before cutting helps maintain clean edges and reduces crumbling.

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

Find it online: https://miarosetti.com/fluffernutter-brownies-recipe/