Description
Deliciously rich and fudgy Fluffernutter Brownies featuring layers of silky peanut butter and marshmallow fluff swirled into a classic chocolate brownie base. Perfect for peanut butter lovers craving a gooey, sweet treat with a nostalgic twist.
Ingredients
Scale
Brownie Base
- 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 Mixture
- 3/4 cup marshmallow fluff
- 3/4 cup creamy peanut butter
- 1/2 cup chocolate chips or chunks (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Melt Butter: Melt the butter in a saucepan over low heat or in a microwave-safe bowl in the microwave, then allow it to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Sugars: Whisk granulated sugar and brown sugar into the melted butter until smooth and well combined, creating a rich sugary base for your brownies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with vanilla extract, mixing continuously until the batter becomes glossy and slightly thickened, which ensures good texture.
- Add Dry Ingredients: Sift together cocoa powder, all-purpose flour, and salt, then gently fold them into the wet mixture until just combined to avoid overworking the batter.
- Do Not Overmix: Stir carefully and minimally to maintain a tender brownie crumb and prevent toughness.
- Layer Batter: Pour half of the brownie batter into the prepared baking pan and spread evenly.
- Add Swirl Dollops: Drop spoonfuls of creamy peanut butter and marshmallow fluff randomly over the batter surface to create pockets of flavor.
- Create Swirls: Using a knife or skewer, gently swirl the peanut butter and marshmallow through the batter to create a marbled effect without fully mixing.
- Top With Remaining Batter: Pour the remaining brownie batter on top evenly, then add more dollops of peanut butter and marshmallow fluff if desired and swirl again.
- Bake: Place the pan in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs for the perfect fudgy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares to let the layers set and preserve their gooeyness.
Notes
- Do not overmix the batter to avoid tough brownies.
- Use parchment paper for easy removal and clean edges.
- Optional chocolate chips can add extra texture and richness.
- Ensure the butter is cooled before adding eggs to prevent scrambling.
- Let brownies cool fully before slicing to allow the swirl layers to set well.
