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Marshmallow Peanut Butter Brownies

Irresistible Marshmallow Peanut Butter Brownies to Indulge In

These Marshmallow Peanut Butter Brownies combine rich chocolate layers with creamy peanut butter and fluffy marshmallow for a truly indulgent dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 1 cup creamy peanut butter try a natural brand for a less sweet option
  • 1 cup powdered sugar adds sweetness and contributes to a smooth filling
  • ½ cup unsalted butter softened, at room temperature for easy mixing
  • pinch salt enhances the overall flavor profile
Brownie Batter
  • 1 cup all-purpose flour can be substituted with gluten-free flour
  • 1 cup granulated sugar the primary sweetener in the brownie batter
  • ½ cup brown sugar use dark brown sugar for richer flavor
  • ½ cup canola oil keeps the brownies moist and fudgy
  • 2 teaspoons pure vanilla extract elevates the flavor of the brownies
  • 8 ounces bittersweet chocolate substitute with semi-sweet for a sweeter option
  • ½ cup Dutch process cocoa powder gives deep chocolate flavor and color
Topping
  • 1 jar store-bought marshmallow fluff can be homemade if you're feeling adventurous

Equipment

  • mixing bowl
  • 9x13 inch baking pan
  • whisk
  • electric mixer
  • Saucepan
  • spatula
  • parchment paper
  • Toothpick

Method
 

Preparation
  1. In a mixing bowl, combine the creamy peanut butter, powdered sugar, unsalted butter, and a pinch of salt. Blend until smooth and creamy.
  2. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In another bowl, beat together the eggs, granulated sugar, brown sugar, canola oil, and vanilla extract until light and frothy.
  5. Melt the bittersweet chocolate and unsalted butter together in a saucepan over low heat. Stir until smooth, then mix in the cocoa powder.
  6. Gradually combine the melted chocolate mixture with the egg mixture, then fold in the dry ingredients until just combined.
  7. Pour half of the brownie batter into the prepared baking pan. Dollop spoonfuls of peanut butter filling and marshmallow fluff on top, and swirl with a knife.
  8. Bake in the preheated oven for 26-32 minutes until edges are set and a toothpick comes out with moist crumbs.
  9. Remove from the oven and cool completely in the pan on a wire rack before lifting out and slicing into bars.

Notes

Use a parchment sling for easy removal of brownies. Heat marshmallow fluff for easier spreading. Ensure not to overmix for fudginess.