top of page
Search

Fluffernutter Brownies

Writer: Kerri Lehman
Kerri Lehman
Jan 6, 2022
2 min read

Updated: Jan 8, 2022

As a brownie lover, I’m always looking for ways to spruce up brownies. Of course chocolate and peanut butter are a perfect combination, but I was inspired by the fluffernutter sandwiches I enjoyed as a kid (peanut butter & marshmallow fluff, if you’re not familiar) and the marshmallow was the perfect addition! The brownies themselves are super fudgy and chocolatey, so the peanut butter adds the perfect salty element and the marshmallow adds a different type of sweetness.


Ingredients:

For the brownie:

  • 4 large eggs

  • 300g granulated sugar

  • 100g brown sugar

  • 2 tsp vanilla

  • ½ cup coconut oil.

  • 225g (1 ¼ cup) dark chocolate chips or baking chocolate chopped finely

  • 113g (8 tbsp / ½ cup) butter

  • 25g dutch cocoa powder (can be substituted with regular cocoa powder)

  • 160g all purpose flour

  • ½ tsp baking powder

  • ¾ tsp salt

For the topping:

  • 107g (¼ cup + 2 tbsp) creamy peanut butter

  • 30g (¼ cup) powdered sugar

  • Pinch salt

  • ¾ tsp vanilla extract

  • 2 tbsp butter, softened

  • Marshmallow fluff (as much as your heart desires)


Directions:

  1. For the Brownie: Preheat your oven to 350°F. Line a 9x13 pan with parchment paper. Set aside.

  2. In a large bowl, whisk together eggs, granulated sugar, brown sugar, vanilla, and coconut oil.

  3. Place butter and chocolate in a small pot over medium-low heat, stirring constantly (if you stop stirring, the chocolate can burn).

  4. Once butter and chocolate are melted, whisk in cocoa powder.

  5. Pour chocolate mixture into the large bowl with the egg and sugar mixture and whisk until well combined.

  6. Fold in flour, baking powder, and salt until just combined.

  7. Pour brownie batter into your lined 9x13 pan.

  8. For the Peanut butter: In a medium bowl, cream together peanut butter, powdered sugar, salt, vanilla, and butter.

  9. Assembly: Scoop dollops of peanut butter and marshmallow fluff over the top of the brownie. Gently swirl through with a butter knife to create a design.

  10. Bake for 26-34 minutes, until a toothpick comes out clean, or with a few crumbs (if it has liquid batter on it, bake for another 1-2 minutes, then check again).

  11. Cool in the pan for 15-20 minutes, then use opposite corners of parchment paper to carefully transfer the brownie to a cooling rack.



Comments

bottom of page