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Fluffernutter Brownies Recipe

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4.5 from 3 reviews

Fluffernutter Brownies are a rich and decadent treat combining the deep flavors of cocoa and chocolate with a delightful swirl of creamy peanut butter and marshmallow fluff. These brownies feature a fudgy texture with a unique twist from the classic fluffernutter sandwich ingredients, making them an irresistible dessert for chocolate and peanut butter lovers alike.

Ingredients

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 Pan: Preheat the oven to 350°F. Line a 9×13-inch ceramic baking dish with parchment paper to prevent sticking and for easy removal of the brownies.
  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 combined. Set this mixture aside.
  3. Melt Butter and Sugar: In a large saucepan over medium heat, add the butter and sugar. Stir occasionally as the butter melts. Once melted, increase heat slightly to bring the mixture to a low boil, cooking for 2 minutes or until the mixture reaches 230°F on an instant-read thermometer.
  4. Add Chocolate and Vanilla: Remove the saucepan from heat and stir in the semi-sweet chocolate chips and vanilla extract until completely melted and smooth. The mixture may appear grainy at this point. Let it cool for about 10 minutes to avoid cooking the eggs in the next step.
  5. Incorporate Eggs: Add the eggs one at a time to the chocolate mixture, stirring constantly after each addition until the batter becomes smooth and uniform.
  6. Mix Dry Ingredients In: Add the pre-mixed dry ingredients to the wet chocolate-egg mixture and stir just until combined. Be careful not to overmix; the batter will be thick.
  7. Add Peanut Butter and Marshmallow Fluff: Drop spoonfuls of creamy peanut butter and marshmallow fluff over the brownie batter in the pan. Using a knife or skewer, gently swirl these ingredients together into the batter to create a marbled effect.
  8. Bake: Place the baking dish in the preheated oven and bake for 28 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs but not wet batter.
  9. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into squares. This helps set the texture for clean cuts.

Notes

  • Use room temperature eggs to ensure they incorporate smoothly into the batter without curdling.
  • For a more intense chocolate flavor, consider using Dutch-processed cocoa powder.
  • Be careful not to overbake the brownies; they should be fudgy and moist inside.
  • Swirling the peanut butter and marshmallow fluff gently prevents mixing them fully in, creating a beautiful pattern and layered flavor.
  • Allow the brownies to cool completely for easier slicing and better texture.
  • If you prefer, substitute the espresso powder with instant coffee granules for a nuanced chocolate flavor.

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