Fluffernutter Brownies are creamy peanut butter and marshmallow fluff sandwiched and baked between two layers of the ultimate fudgy brownies. The brownie layers provide a rich, chocolaty flavor, while the peanut butter and marshmallow layers add a creamy and fluffy contrast! You will love my Fluffernutter Cookies, too!
What is a Fluffernutter?
A fluffernutter is a simple sandwich made by spreading peanut butter on a slice of bread, then spreading the same amount of marshmallow creme on another slice, and combining them to form a sandwich. Its delicious flavor combination has inspired many of my latest desserts! After I made fluffernutter bars, I went on to make even more peanut butter marshmallow treats. Check out my fluffernutter rice krispie bars and fluffernutter fudge, too!
Ingredients & Substitutions
It all starts with my double fudge brownies in this recipe (which you have to try on their own, too)!
Cocoa Powder: I used regular unsweetened cocoa powder in the brownies. You could also use Dutch-processed cocoa powder if that is what you have. If using Dutch-processed, the brownies will have a darker color.
Butter: For fudgy brownies, a little less flour is used with lots of butter added to the batter. I added 2 sticks of butter to melt with the sugar! (Yes, that step is important.) For best results, use unsalted butter.
Espresso Powder: A teaspoon of espresso powder enhances and intensifies the chocolate flavor in the brownies. However, it will not give you a coffee taste. If you don’t have any on hand, you could leave it out. But, the brownies may not have as intense of a chocolate flavor.
Chocolate Chips: I used semi-sweet chocolate chips in the brownies.
Peanut Butter: For the creamy texture, I used creamy peanut butter. However, you could use the crunchy variety for a nutty texture.
Marshmallow Fluff: Marshmallow Fluff, also known as Marshmallow Creme, is not even made with marshmallows, but it has a similar flavor. It’s a paste perfect for sweet treats and desserts like these brownies.
Can I Cut This Recipe In Half?
Sure! This does make a large pan of brownies, so go ahead and halve the recipe if preferred. Try half the recipe in an 8 or 9-inch square baking dish. You may need to adjust the baking time, so watch the brownies closely.
How To Store Fluffernutter Brownies
When storing fluffernutter brownies, first, let them cool completely. Then, store them in an airtight container at room temperature. They will last up to 3 days.
Can I Freeze Fluffernutter Brownies?
Yes! These brownies can be frozen for up to a month or two in a freezer-safe container. When storing, separate the layers with wax paper or parchment. When ready to enjoy, let them thaw overnight in the refrigerator.
- 1 ⅓ cups (167.3 g) regular unsweetened cocoa powder
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (168 g) semi-sweet chocolate chips
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ¾ cup (193.5 g) creamy peanut butter
- 1 cup (96 g) marshmallow fluff
- Preheat the oven to 350°F. Line a 9×13-inch ceramic baking dish with parchment paper.
- To a large bowl, add cocoa powder, flour, baking powder, salt, and espresso powder. Whisk to combine and set aside.
- In a large saucepan over medium heat, add butter and sugar. After the butter has melted, heat to a low boil and cook for 2 more minutes, or until it reaches 230°F on an instant-read thermometer, stirring occasionally.
- Remove from heat and stir in the chocolate chips and vanilla until completely melted. (The mixture might still be grainy.) Allow it to cool for about 10 minutes.
- Add eggs, one at a time, stirring constantly until smooth.
- Add the dry ingredients to the chocolate mixture and mix until just combined. The batter will be thick.
- Spread half of the batter into the lined baking dish.
- Spread the peanut butter over the batter. Then, using a piping bag or a plastic bag with the corner cut off, pipe the marshmallow fluff on top of the peanut butter.
- Top with the remaining brownie batter.
- Bake for 28-30 minutes.
- Allow the brownies to cool completely before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Get ready for a taste sensation like no other with these indulgent fluffernutter brownies! You get the combination of fudgy brownie, creamy peanut butter, and gooey marshmallow fluff in every mouthwatering bite!
Chocolate, peanut butter, AND marshmallow fluff?!? Seriously, what could be a better combination? If you have read my other reviews, you know I am all about fluffernutter treats (peanut butter and marshmallow), and this one is another winner!
Mmmmm. These brownies are one of a kind! I cannot resist these! The creamy, salty peanut butter and the fluffy marshmallow go with the flavor of the brownie so perfectly. You have to try these!
A perfect combo sure to make you smile! We worked on this on for awhile, and the end result is perfection!!!!
Chocolate, peanut butter and marshmallow meet in a perfect brownie. The brownie texture is fudgy and perfect and the salty peanut butter contrasts so nicely with the sweet fluff and chocolate!