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Fluffernutter Brownies Recipe

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4.2 from 73 reviews

Indulge in these decadent Fluffernutter Brownies, a rich chocolate treat layered with creamy peanut butter and sweet marshmallow fluff. This recipe combines fudgy cocoa brownies with the nostalgic flavors of a fluffernutter sandwich, creating a delightful dessert perfect for any occasion.

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

Fillings

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch ceramic baking dish with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Mix Dry Ingredients: In a large bowl, whisk together cocoa powder, all-purpose flour, baking powder, kosher salt, and espresso powder until well combined. Set this mixture aside.
  3. Melt Butter and Sugar: Place the unsalted butter and granulated sugar in a large saucepan over medium heat. Stir occasionally until the butter is fully melted. Continue heating the mixture to a low boil and cook for about 2 more minutes, or until it reaches 230°F on an instant-read thermometer.
  4. Add Chocolate and Vanilla: Remove the pan from heat. Stir in the semi-sweet chocolate chips and vanilla extract until the chocolate has completely melted, though the mixture may appear slightly grainy. Let this cool for approximately 10 minutes.
  5. Incorporate Eggs: Add the eggs to the chocolate mixture one at a time, stirring constantly after each addition until the batter is smooth and fully combined.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the chocolate batter, mixing gently until just combined. The batter will be thick and fudgy.
  7. Assemble the Brownies: Spread half of the brownie batter evenly into the prepared baking dish. Carefully spread the creamy peanut butter over this layer. Using a piping bag or a plastic bag with a small corner cut, pipe the marshmallow fluff evenly over the peanut butter layer. Finally, dollop and spread the remaining brownie batter over the marshmallow fluff layer.
  8. Bake: Place the baking dish in the preheated oven and bake for 28 to 30 minutes. The brownies should be set but still moist in the center when done.
  9. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the baking dish. Once cool, cut into squares and serve.

Notes

  • Ensure eggs and butter are at room temperature for a smooth batter.
  • An instant-read thermometer is helpful to achieve the perfect temperature when cooking the butter and sugar mixture.
  • Use parchment paper lining to make removal and cleanup easier.
  • For more pronounced espresso flavor, you may increase the espresso powder slightly, but do not overpower the chocolate.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These brownies are indulgent and rich, best enjoyed in small portions.

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