Fluffernutter Brownies are Pure Nostalgia

These fluffernutter brownies have a reputation that goes back over a decade. When I was a kid, my school had an annual charity festival that included bake sales, music, games, and all sorts of fun activities put on by the students. Every year, I contributed to the bake sale. Fluffernutter brownies were always the first item to sell out, and they became my signature recipe. I have been making them ever since. 

As a kid, I absolutely loved a toasted fluffernutter sandwich, and my obsession with a classic indulgent chocolate brownie goes way back. This recipe pairs a bittersweet chocolate brownie with salty, nutty peanut butter and sweet and chewy marshmallow fluff. The flavors and textures of fluffernutter brownies are satisfying in every single bite. 

My fluffernutter brownies take less than an hour to make start to finish, making them an easy sweet treat to bake during the week. But be warned: you need real patience to let them cool down completely before slicing—otherwise, you won’t get neat, clean cuts. 

Using a Boxed Brownie Mix

This is a decadent chocolate brownie recipe that uses melted chocolate and cocoa powder to enhance that flavor. Instead of making it from scratch, you can use a boxed brownie mix as a shortcut. This recipe works well with a fudge brownie or a cake brownie mix, prepared according to the package. 

Let’s Talk Peanut Butter

Most store-bought peanut butters are a spreadable consistency, and to achieve those whimsical swirls we need the peanut butter to be runny. Warm up the peanut butter in the microwave for 20 to 30 seconds and stir well before dolloping over the brownie batter and swirling. You can also use room-temperature natural peanut butter, which is naturally runny.

If you have a peanut allergy, you can swap the peanut butter for almond butter, tahini, or sunflower seed butter. Whichever nut/seed butter you choose, make sure they are creamy and runny in consistency before using. 

Tips for the Perfect Fluffernutter Brownie

• Beat the eggs and sugars until pale and creamy. This ensures a crunchy top on the brownies once baked.
• Fold the dry ingredients into the wet ingredients gently, as we don’t want to knock out all that air from the egg mixture.
• Don't over-swirl the peanut butter and marshmallow fluff into the brownie batter or else you will lose the distinct, pretty pattern.
• For clean edges, don’t slice the brownies until they have completely cooled down.

More Brownie Deliciousness

• Tahini Swirl Brownies
• Best Chocolate Brownies
  
• Caramel Brownies
• Peanut Butter Swirl Brownies