Fluffernutter Brownies

1. Stage

Preheat the oven to 350°F. Spray an 8x8-inch square pan with baking spray and line with parchment paper.

2. Stage

Melt the butter and chocolate: In a small microwave-safe bowl, add the butter and chocolate and heat it in the microwave for 20-second intervals, stirring each time, just until melted and smooth. Set aside to cool a bit.

3. Stage

Beat the eggs and sugar: In a mixing bowl, add the eggs, granulated sugar, and brown sugar and beat with a whisk until pale and fluffy, about 4 minutes. Alternatively, you can use an electric beater and meat on medium speed for about 2 minutes. 

4. Stage

Assemble the brownie batter: Add the melted butter and chocolate mixture to the beaten eggs and gently fold together until combined.  Sift the flour, cocoa powder, and salt over the chocolate mixture. Fold the dry ingredients into the wet. Be gentle and do not overwork the batter.

5. Stage

Add to the baking pan and make the swirl: Transfer the brownie batter to the lined pan and smooth out the top.  Make sure the peanut butter is runny (you can pop it in the microwave for 20 seconds and stir well if it's too stiff).  Use a spoon to dollop the peanut butter and marshmallow fluff on top of the brownie batter in equal intervals. Drag a butter knife through the dollops to swirl it around. Do not over-swirl it as you want distinctive peanut butter and marshmallow swirls once baked.

6. Stage

Bake: Bake until the top is set and a toothpick inserted into the center comes out with very moist (but not raw liquid) batter attached, 35 to 45 minutes.

7. Stage

Cool and slice: Let cool completely before cutting into squares and serving with a glass of milk.  Store leftover fluffernutter brownies at room temperature for up to 3 days or in the fridge for up to a week.  Love the recipe? Leave us stars and a comment below!