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Overhead image of fluffernutter brownies, sliced on a piece of parchment paper. One of the brownies is on its side showing the inside of the fudgy chocolate brownie filled with peanut butter chips and topped with the marshmallow peanut butter swirl.

Fluffernutter Brownies

Liz Mincin
Super rich and fudgy fluffernutter brownies. These gooey and decadent brownies are filled with peanut butter chips and topped in a peanut butter and marshmallow fluff swirl.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling 2 hours
Course Dessert
Cuisine American
Servings 16 brownies
Calories 277 kcal

Ingredients
 
 

  • 3 large eggs ideally at room temperature
  • ¾ cup flavorless oil such as sunflower oil or canola oil
  • 3 tablespoon water tap water should be fine
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour or plain flour
  • 1 cup cocoa powder
  • ¾ cup granulated sugar or caster sugar
  • ¾ cup powdered sugar or icing sugar
  • 1 teaspoon salt
  • 6 oz peanut butter chips
  • ½ cup peanut butter smooth or crunchy
  • 1 cup marshmallow fluff about ⅔ of a standard size jar

Instructions
 

  • Begin by lining an 8" square baking pan with parchment paper and preheating your oven to 350°F (175C/155C Fan).
  • In a large mixing bowl, whisk together the eggs, oil, water and vanilla until fully emulsified (about 2 minutes).
  • Sift the flour, cocoa powder, sugar, powdered sugar and salt into the wet ingredients, then stir with a spatula until just combined into a thick batter.
  • Add the peanut butter chips and stir to distribute.
  • Pour the batter into the lined pan and spread into an even layer.
  • Add dollops of your peanut butter over the top of the batter, then add dollops of the marshmallow fluff.
  • Using a kitchen knife, swirl these into your batter (see note).
  • Place the tray in the centre of your preheated oven to bake for about 30-40 minutes, until a toothpick inserted in the middle comes out mostly (but not entirely) clean.
  • Remove from the oven and allow to cool in the pan for about 2 hours before slicing.

Notes

The marshmallow fluff and peanut butter may be quite stiff when you start to swirl and will pull at the batter. Don't worry, just keep swirling for a minute or two and aim for the batter to be evenly spread across the pan when you're done.
For easiest swirling, angle the knife slightly. Holding it straight down can make this process more difficult as it increases the tension and pull of the fluff and peanut butter against the batter.

Nutrition

Calories: 277kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 31mgSodium: 193mgPotassium: 148mgFiber: 3gSugar: 21gVitamin A: 45IUCalcium: 17mgIron: 1mg
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