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Marshmallow and Peanut Butter Brownies

These marshmallow and peanut butter brownies, AKA fluffernutter brownies, are flavourful, sweet and fudgy. Dollops of creamy peanut butter are swirled into the batter, which is also sprinkled with homemade cloud-like marshmallows. True indulgence!

Prep:

minutes

Cook:

40

minutes

TOtal:

minutes

Ingredients

  • 260g (9 oz) dark chocolate
  • 113g (1/2 cup, 1 stick) unsalted butter
  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 200g (1 cup) granulated sugar
  • 100g (1/2 cup) brown sugar
  • ¾ tsp salt
  • 2 tsp pure vanilla extract
  • 50g (1/2 cup) Dutch-processed cocoa powder
  • 70g (1/2 cup) all-purpose flour
  • 140g (2 cups) marshmallows
  • 100g (½ cup) smooth peanut butter
  • 30g (¼ cup) icing sugar
  • 1 tsp pure vanilla extract

Instructions

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter a 9 x 9 inch baking pan and line with parchment paper.  Make sure to leave an overhang that you can use as handles to remove the brownies from the pan.
  4. Melt the butter and the chocolate together in a heat proof bowl placed over a saucepan of simmering water.  The bowl must not touch the water. Stir until combined.
  5. While the chocolate and butter melt, beat the eggs, egg yolks, granulated sugar, brown sugar and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed for 5 minutes.  The mixture will have doubled in size and turned a lighter colour.
  6. Reduce the speed to low and pour in the vanilla, beating until incorporated.
  7. Once the butter and chocolate have melted, remove the bowl from the heat and whisk in the cocoa powder.
  8. Pour the warm chocolate mixture into the egg mixture and beat on low speed until incorporated.
  9. Use a spatula to fold the flour into the batter.  Be careful not to overmix.
  10. Pour ½ cup of brownie batter into a measuring cup and set aside.
  11. Pour the rest of the brownie batter into the prepared pan.
  12. Mix the peanut butter, icing sugar and vanilla together.
  13. Add dollops of the peanut butter mixture on top of the brownie batter.
  14. Sprinkle the marshmallows over the brownie batter.
  15. Heat the ½ cup of brownie batter in the microwave for 20 seconds.
  16. Use a spoon to drop dollops of brownie batter onto the peanut butter and marshmallows. 
  17. Run a knife through the dollops of peanut butter, brownie batter and marshmallows to create a swirl pattern. 
  18. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  19. Place the pan on a wire rack and let cool completely.
  20. Lift the brownies by the parchment paper overhang and place on a cutting board.
  21. Use a large chef’s knife to slice the brownies into 16 portions.  Rince the knife in hot water and wipe it before each cut to get clean slices.
  22. Store in an airtight container in the refrigerator for up to 3 days.