Description
Craving a decadent, easy dessert that combines rich chocolate, gooey marshmallow fluff, and creamy peanut butter? These Fluffernutter Brownies bake up thick, chewy, and fudgy, with nostalgic swirls inspired by the classic fluffernutter sandwich. Perfect for bake sales, holidays, and anytime you want an irresistible crowd-pleaser.
Ingredients
1/2 cup (113g) unsalted butter
6 oz (170g) semi-sweet chocolate, chopped (or chips)
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar, packed
2 tbsp (10g) unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
2 large eggs
1/2 cup (65g) all-purpose flour
1/4 cup (45g) mini chocolate chips
1/3 cup (85g) creamy peanut butter
1/3 cup (80g) marshmallow fluff
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving overhang for lifting.
2. Melt butter and semi-sweet chocolate together until smooth (microwave in short bursts or use a saucepan). Cool 2–3 minutes.
3. Whisk in granulated sugar, brown sugar, cocoa powder, vanilla, and salt until combined.
4. Add eggs one at a time, whisking well after each, until the batter looks glossy.
5. Fold in flour just until no streaks remain. Stir in mini chocolate chips.
6. Spread batter evenly into the prepared pan.
7. Dollop peanut butter and marshmallow fluff over the batter in spoonfuls.
8. Use a butter knife to gently swirl the peanut butter and fluff into the top (don’t overmix—leave visible ribbons).
9. Bake 28–35 minutes, until edges are set and the center has a few moist crumbs (not wet batter).
10. Cool completely (at least 1 hour) before slicing for clean swirls and fudgy texture.
Notes
For extra-gooey brownies, slightly warm the peanut butter for 10–15 seconds so it dollops easily.
Don’t overbake—pull them when the center is just set for a fudgier bite.
For nut-free, swap peanut butter with sunflower seed butter (taste will change slightly).
Mini marshmallows can replace fluff: sprinkle 1 cup on top in the last 5 minutes of baking.
Storage: Keep airtight at room temp 3 days or refrigerate up to 5 days. Slice after chilling for the cleanest cuts.
- Prep Time: 15
- Cook Time: 32
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22
- Sodium: 120
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
- Cholesterol: 55