Introduction

Fluffernutter Brownies are a delightful twist on classic brownies, combining rich chocolate, creamy peanut butter, and sweet marshmallow fluff. These fudgy treats offer a perfect balance of flavors and textures that will satisfy any sweet tooth.

Fluffernutter Brownies Recipe - Recipe Image

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 and line a 9×13-inch ceramic baking dish with parchment paper.
Step 2: In a large bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.
Step 3: In a large saucepan over medium heat, combine the butter and sugar. Once the butter has melted, bring the mixture to a low boil and cook for 2 minutes, stirring occasionally, until it reaches 230°F on an instant-read thermometer.
Step 4: Remove the saucepan from heat. Stir in the chocolate chips and vanilla extract until the chocolate chips are completely melted, even if the mixture looks a bit grainy. Let it cool for about 10 minutes.
Step 5: Add the eggs one at a time to the cooled chocolate mixture, stirring constantly until smooth.
Step 6: Gently fold the dry ingredients into the chocolate mixture 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 layer. Then pipe or spoon the marshmallow fluff evenly on top of the peanut butter layer.
Step 9: Carefully top with the remaining brownie batter, spreading it evenly.
Step 10: Bake for 28-30 minutes, until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
Step 11: Allow the brownies to cool completely in the pan before cutting and serving.

Tips & Variations

For extra richness, use high-quality cocoa powder and semi-sweet chocolate chips.
Substitute crunchy peanut butter if you prefer added texture.
If you don’t have espresso powder, a teaspoon of instant coffee granules works well to enhance the chocolate flavor.
Try swirling the marshmallow fluff gently into the batter for a marbled effect.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm them slightly in the microwave to soften the peanut butter and fluff layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, but it may result in a slightly different texture and flavor since it tends to be less sweet and more oily.

Why is espresso powder included in the recipe?

Espresso powder enhances the chocolate flavor without making the brownies taste like coffee. It deepens the richness of the cocoa for a more intense chocolate experience.

Fluffernutter Brownies Recipe

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★★★★★

4.7 from 127 reviews

These Fluffernutter Brownies are a decadent treat combining rich chocolate brownies with creamy peanut butter and sweet marshmallow fluff swirled on top. The brownies have a fudgy texture thanks to melted butter and chocolate, while the peanut butter and marshmallow create a luscious, nostalgic fluffernutter flavor that’s perfect for dessert or any time you crave something indulgent.

Author: Nora
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Toppings

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

Instructions

Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch ceramic baking dish with parchment paper to prevent sticking and for easy removal.
Whisk dry ingredients: In a large bowl, combine the cocoa powder, all-purpose flour, baking powder, kosher salt, and espresso powder. Whisk together thoroughly and set aside.
Cook butter with sugar: In a large saucepan over medium heat, add the unsalted butter and granulated sugar. Stir occasionally until the butter melts. Then bring the mixture to a low boil and cook for about 2 minutes, or until it reaches 230°F (110°C) on an instant-read thermometer.
Incorporate chocolate and vanilla: Remove the saucepan from heat. Stir in the semi-sweet chocolate chips and vanilla extract until the chocolate melts completely. The mixture may look grainy but that’s normal. Let it cool for about 10 minutes.
Add eggs: Add the room temperature eggs one at a time to the chocolate mixture, stirring constantly to create a smooth batter.
Combine dry ingredients with chocolate mixture: Add the whisked dry ingredients to the chocolate mixture. Stir until just combined; the batter will be thick.
Layer the batter: Spread half of the brownie batter evenly into the prepared baking dish.
Add peanut butter and marshmallow fluff: Spread the creamy peanut butter over the layer of batter. Using a piping bag or a plastic bag with the corner cut off, pipe the marshmallow fluff evenly on top of the peanut butter layer.
Top with remaining batter: Spread the remaining brownie batter over the marshmallow fluff layer to cover it fully.
Bake the brownies: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. The brownies are done when a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
Cool and serve: Remove the brownies from the oven and allow them to cool completely in the baking dish before cutting into squares and serving.

Notes

For best results, ensure butter and eggs are at room temperature before starting.
Using an instant-read thermometer helps achieve the perfect butter-sugar temperature for fudgy brownies.
The espresso powder enhances the chocolate flavor but can be omitted if desired.
Parchment paper makes it much easier to lift the brownies out of the dish for cutting.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Fluffernutter brownies, peanut butter brownies, marshmallow brownies, chocolate brownies, fudge brownies, homemade brownies, dessert recipe