Description
Indulge in these rich and gooey Fluffernutter Brownies that combine classic chocolate brownie goodness with creamy marshmallow fluff and peanut butter swirls for a nostalgic twist. Perfect for dessert or anytime sweet cravings hit.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Swirl Toppings
- 3/4 cup marshmallow fluff
- 3/4 cup creamy peanut butter
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal of the brownies.
- Melt Butter: Melt the butter in a saucepan over low heat or in a microwave-safe bowl, then let it cool slightly so it won’t cook the eggs when added.
- Mix Sugars: Whisk together the granulated sugar and brown sugar into the melted butter until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar-butter mixture, mixing until the batter becomes glossy and slightly thickened.
- Combine Dry Ingredients: Gently stir in the unsweetened cocoa powder, all-purpose flour, and salt until just combined; avoid overmixing to maintain tender brownies.
- Assemble Brownies: Pour half of the brownie batter into the prepared pan evenly.
- Add Swirl Toppings: Drop spoonfuls of the peanut butter and marshmallow fluff over the batter surface.
- Create Swirls: Using a knife or skewer, gently swirl the peanut butter and fluff into the batter for a marbled effect.
- Add Remaining Batter and Swirls: Pour the remaining brownie batter over the first layer, and if desired, repeat the addition and swirling of peanut butter and fluff on top.
- Bake: Place the pan in the preheated oven and bake for 28–32 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing and serving to ensure clean cuts and stable swirls.
Notes
- Do not overmix the batter to keep brownies tender and fudgy.
- Line the baking pan with parchment paper for easy removal and clean edges.
- Optional chocolate chips can be added for extra texture and chocolate flavor.
- Make sure the butter is slightly cooled before mixing to avoid cooking the eggs prematurely.
- Swirling the peanut butter and marshmallow fluff lightly creates a beautiful marbled effect but avoid over-swiping to keep distinct layers.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
