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Marshmallow Peanut Butter Brownies

Marshmallow Peanut Butter Brownies: Your New Favorite Treat

Indulge in these Marshmallow Peanut Butter Brownies—a nostalgic treat of gooey marshmallow and creamy peanut butter, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Filling
  • 1 cup creamy peanut butter For a nutty twist, try almond butter.
  • 1 cup powdered sugar Granulated sugar works in a pinch, though it might change the texture slightly.
  • ½ cup unsalted butter Using salted butter may shift the flavor balance.
  • a pinch salt
For the Brownie Base
  • 1 cup all-purpose flour Swap for a gluten-free 1:1 flour blend for a gluten-free version.
  • ½ teaspoon salt Kosher salt is preferred for a cleaner taste.
  • 1 teaspoon baking powder Don't exceed the amount to avoid bitterness.
  • 3 large eggs Ensure they are at room temperature for better emulsification.
  • ½ cup granulated sugar Light brown sugar adds moisture and depth.
  • ½ cup brown sugar Pack it tightly for accurate measurement.
  • ⅓ cup canola oil Vegetable oil is a suitable substitute.
  • 1 teaspoon pure vanilla extract Opt for quality vanilla for the best flavor.
  • ½ cup unsalted butter (for brownies) Best when melted with chocolate.
  • 8 ounces bittersweet chocolate Semi-sweet chocolate can be used as an alternative.
  • ⅓ cup Dutch process cocoa powder If unavailable, use natural cocoa powder in equal measure.
  • 1 cup store-bought marshmallow fluff Homemade marshmallow can replace it but requires extra time.

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • large mixing bowl
  • Hand Mixer
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, blend together peanut butter, powdered sugar, unsalted butter, and a pinch of salt using a hand mixer until silky and well-combined, approximately 2-3 minutes.
  2. Adjust your oven rack to the center position and preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan with cooking spray or butter, and line it with a parchment sling.
  3. In a large mixing bowl, whisk together flour, salt, and baking powder until evenly combined. Set aside.
  4. In another large bowl, whisk together eggs, granulated sugar, brown sugar, canola oil, and vanilla extract until smooth and creamy, roughly 2 minutes.
  5. In a saucepan over low heat, combine unsalted butter and chopped bittersweet chocolate, stirring until melted and smooth, about 5 minutes. Whisk in cocoa powder off the heat.
  6. Pour the melted chocolate mixture into the bowl with the wet ingredients, mixing thoroughly until no streaks remain. Fold in the dry ingredients.
  7. Pour the brownie batter into the prepared pan, dollop the peanut butter filling over the top, and spoon marshmallow fluff, swirling gently.
  8. Place the pan in the preheated oven and bake for 26-32 minutes, until sides are set and a toothpick comes out with moist crumbs.
  9. Once baked, let them cool completely on a wire rack for at least 30 minutes, then cut into bars.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUCalcium: 4mgIron: 8mg

Notes

These brownies can be stored at room temperature for up to 2 days or refrigerated for an additional 2 to 3 days. They can also be frozen for up to 3 months.

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