Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
Prepare the Brownie Batter:
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until the mixture is light and fluffy.
- Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
Assemble the Layers:
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- Dollop spoonfuls of peanut butter and marshmallow fluff over the brownie layer. Use a knife or skewer to swirl the toppings lightly.
- Pour the remaining brownie batter on top, spreading it to cover the peanut butter and marshmallow swirls.
Bake the Brownies:
- Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack (about 45 minutes).
Slice and Serve:
- Once cooled, lift the brownie slab out of the pan using the parchment overhang.
- Cut into squares with a sharp knife, wiping the blade clean between cuts for neat edges.
- Serve and enjoy!
Notes
-
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Wrap individual brownies tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Texture Tips: For a chewier texture, slightly underbake the brownies, ensuring they remain moist in the center.
- Optional Add-Ins: Sprinkle chopped peanuts or chocolate chips on top before baking for added crunch.