Brownies

March 2, 2023

Marshmallow and Peanut Butter Brownies

jump to recipe

These sweet and fudgy marshmallow and peanut butter brownies are a play on fluffernutter, the New England creation that consists of a sandwich filled with layers of peanut butter and marshmallow fluff. We already know that creamy peanut butter pairs so well with chocolate, and since I had homemade marshmallows on hand I sprinkled some into the batter. I've never tasted a fluffernutter, but I can attest to the deliciousness of these flavours swirled together!

‍

‍

‍

‍

‍

‍

Tips 

‍

Marshmallows

I used my recipe for homemade marshmallows, but you can also opt for store bought mini marshmallows.  For really nice swirls, I suggest replacing the marshmallows with ½ cup of marshmallow fluff.

‍

Go-To Brownies

If you love these brownies, check out my Cheesecake Swirl Brownies and my Salted Peanut Butter Caramel Swirl Brownies.  Brownies are so customizable!  I use my favourite fudgy brownie base as my canvas.

‍

Cocoa Powder in Bloom

The simple yet effective blooming technique draws out the cocoa powder’s richness and depth to enhance baked goods.  Blooming the cocoa powder leads to a bolder, more intense chocolate flavour.  Once you add the cocoa powder to a hot liquid (such as hot coffee, melted butter, hot oil), the cocoa powder releases its flavour as it dissolves into the liquid.  For this brownie recipe, the cocoa powder is whisked into the melted butter and chocolate.  I highly recommend getting your hands on Rodelle’s top quality Dutch processed cocoa powder.      

‍

‍

‍

‍

Equipment

‍

Kitchen scale

Oven thermometer

9 x 9 in baking pan

Parchment paper

Saucepan

Bowl

Whisk 

Stand-mixer fitted with a paddle attachment

Spatula

Measuring cup

¼ and 1 teaspoons

Offset spatula

Spoon 

Knife 

Chef’s knife

Cutting board 

‍

‍

‍

‍

Bon appétit!
xo

Ariane

‍

‍

‍

‍

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!

Author:

Ariane | Miel et Ganache

Prep:

min

cook:

40

min

total:

min

Print It

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.

You might also like

No items found.

Bonjour, I’m Ariane!

I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.

more about me

Trending

Rigó Jancsi
Apple Cider Caramels
Caramelised Apple Streusel Bars

Leave a comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!
RecipesMenu & OrdersMarketsaboutcontactTerms & Conditions
COPYRIGHT © miel et ganache 2023
•
ALL PHOTOS COURTESY Miel et Ganache