FLUFFERNUTTER BROWNIES
What’s better than a brownie? A brownie with gobs of peanut butter and marshmallow fluff on top AKA Fluffernutter Brownies.
Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes
In elementary school, fluffernutter sandwiches were on repeat as my after-school snack. Creamy peanut butter (I’m a Jif girlie) and sticky marshmallow fluff on white bread. Heaven. I called it a snack but, really, it was basically a dessert —which is probably why I loved it so much.
Now, as an adult, some of my favorite desserts are rooted in nostalgia. These Fluffernutter Brownies are no different. They start with the best gooey, fudge brownie base. You really could stop there and eat them plain, but I’ve never considered myself a purist so why not throw some extras on top?
Tip: If you’re short on time (these brownies take a bit to bake) you could always use a boxed brownie as the base — Guiridelli is my favorite!
Use a spoon to plop dollops of peanut butter and marshmallow fluff on top of the brownie batter, it doesn’t have to be perfect! Then, use a butter knife to create some swirls and there you have it! A dessert that looks like it took a lot of effort, but really comes together quite easily. My favorite!
YIELD: 16 SMALL SQUARES
INGREDIENTS FOR BROWNIE BATTER:
13 Tablespoons unsalted butter
6.5 ounces unsweetened chocolate, finely chopped
3/4 cup all-purpose flour
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
4 eggs, room temperature
1 1/4 teaspoon vanilla extract
TOPPINGS:
1/3 cup creamy peanut butter
1/3 cup marshmallow fluff
INSTRUCTIONS:
Preheat the oven to 325°F. Line 8x8 pan with parchment paper and set aside.
In a small saucepan over medium-low heat, melt the butter and chopped chocolate stirring constantly, until smooth and fully melted. Once melted, take off the heat to cool slightly.
In a large bowl, use a handheld mixer to beat together the sugar and eggs together until fluffy and pale yellow in color. Then, pour in the melted chocolate and butter mixture. Mix together until combined. Scrape down the sides and add the vanilla. Mix well.
Next, add in the flours, baking powder, and salt and mix until just combined and no streaks of flour remain. Do not overmix.
Pour brownie batter into an 8x8 pan evenly.
Use a spoon to drop dollops of peanut butter and marshmallow fluff in a checkerboard pattern.
Using a butter knife, make big swirls of peanut butter and fluff. Do not over-swirl the brownies–you’ll want ribbons of marshmallow fluff and peanut butter.
Bake for 40-50 minutes or until a knife inserted into the center comes out mostly clean and the edges are set. Transfer to a wire rack to cool before enjoying!