Fluffernutter Brownies
Rich and fudgy brownies layered with creamy peanut butter and sweet marshmallow fluff create a decadent, indulgent treat perfect for dessert or an anytime snack.
Equipment
- 1 9x13-inch baking dish lined with parchment paper
- 1 large saucepan
- 1 instant-read thermometer
- 1 piping bag or plastic bag with corner cut off
- 1 large bowl
Ingredients
- 1 1/3 cups regular unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- 3/4 cup creamy peanut butter
- 1 cup marshmallow fluff
Instructions
- Preheat oven to 350°F and line a 9x13-inch baking dish with parchment paper.
- In a large bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.
- In a large saucepan over medium heat, melt butter and sugar. Bring to a low boil and cook for 2 minutes until it reaches 230°F, stirring occasionally.
- Remove from heat and stir in chocolate chips and vanilla until melted, then let cool about 10 minutes.
- Add eggs one at a time, stirring constantly until smooth.
- Fold dry ingredients into chocolate mixture until just combined; batter will be thick.
- Spread half the batter evenly into the lined baking dish.
- Spread creamy peanut butter over the batter layer evenly.
- Pipe marshmallow fluff over the peanut butter layer using a piping bag or plastic bag corner.
- Top with remaining brownie batter and spread evenly.
- Bake for 28 to 30 minutes until set.
- Allow brownies to cool completely before cutting and serving.
Notes
- Use parchment paper for easy removal.
- Store brownies in an airtight container.
- Peanut butter and marshmallow layers add rich texture and flavor.
- Let brownies cool completely to set properly before slicing.