Get ready to meet your new favorite dessert. These Marshmallow Peanut Butter Brownies are the perfect trifecta of rich, fudgy chocolate, creamy peanut butter swirls, and a gooey, toasted marshmallow topping. Every bite is an explosion of decadent flavor and texture that will have everyone reaching for a second piece. This isn’t just a brownie; it’s an experience. We’ve crafted this recipe to be straightforward and fail-proof, ensuring you get perfectly chewy, delicious results every single time. Whether you’re a seasoned baker or just starting, this guide will help you master this show-stopping treat.
Why This Marshmallow Peanut Butter Brownies Recipe is a Must-Try
There are countless brownie recipes out there, but this one truly stands out. It’s the ultimate combination of classic comfort flavors, elevated to a new level. We’ve focused on achieving the perfect fudgy base—dense and moist, never cakey—which provides the ideal foundation for the rich peanut butter and sweet marshmallows. It’s a versatile dessert perfect for parties, bake sales, or simply a cozy night in. Plus, the visual appeal of the swirled top and toasted marshmallows makes it look as amazing as it tastes.
Key Ingredients for the Perfect Brownies
The magic of these Marshmallow Peanut Butter Brownies comes from using quality ingredients. Here’s what you’ll need to create each delicious layer.
For the Fudgy Brownie Base
- Unsalted Butter: Melted butter is the key to a fudgy texture.
- Granulated & Brown Sugar: A mix of both provides moisture and the perfect sweetness.
- Eggs: They bind the ingredients and add richness.
- All-Purpose Flour: Provides structure without making the brownies cakey.
- Unsweetened Cocoa Powder: For that deep, rich chocolate flavor.
- Semi-Sweet Chocolate Chips: Adds extra pockets of melted chocolate throughout.
- Vanilla Extract & Salt: These enhance all the other flavors.
For the Peanut Butter Swirl
- Creamy Peanut Butter: Use a standard creamy peanut butter like Jif or Skippy for the best swirl results.
- Powdered Sugar: Helps thicken the peanut butter so it holds its shape. You can make your own with this easy powdered sugar frosting method’s base.
For the Gooey Marshmallow Topping
- Mini Marshmallows: These are the perfect size for creating an even, gooey layer.
Step-by-Step Instructions
Follow these simple steps to create the most incredible homemade marshmallow peanut butter brownies. We’ll walk you through each stage, from mixing the batter to achieving that perfectly toasted marshmallow top.
Step 1: Prep Your Pan and Ingredients
First, preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. In a small bowl, mix the creamy peanut butter and powdered sugar until well combined. Set it aside.
Step 2: Make the Brownie Batter
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until everything is fully incorporated. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined—be careful not to overmix!
Step 3: Create the Peanut Butter Swirl
Gently fold the semi-sweet chocolate chips into the brownie batter. Pour the batter into your prepared baking pan and spread it evenly. Dollop the peanut butter mixture over the top of the batter. Use a knife or a skewer to gently swirl the peanut butter into the brownie batter. Don’t overdo it; you want distinct ribbons of peanut butter.
Step 4: Bake to Perfection
Bake for 25-30 minutes, or until a toothpick inserted into the center (avoiding the peanut butter swirls) comes out with moist crumbs attached. The brownies should be slightly underbaked to maintain their fudgy texture.
Step 5: Add the Marshmallow Topping
Remove the brownies from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven and bake for another 2-3 minutes, just until the marshmallows are puffy and slightly melted. For a toasted finish, switch the oven to the broil setting and broil for 30-60 seconds, watching very closely to prevent burning. Let the brownies cool completely in the pan before lifting them out and cutting them into squares.
Pro Tips for Irresistible Marshmallow Peanut Butter Brownies
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in cakey brownies. Mix until the ingredients are just combined for a perfectly fudgy texture.
- Use Room Temperature Eggs: This helps the ingredients mix together more evenly, creating a smoother batter.
- Let Them Cool Completely: This is the hardest part! Letting the brownies cool entirely allows them to set, ensuring clean cuts and a perfect texture. For a treat that’s just as easy, try our No-Bake Marshmallow Cheesecake.
Fun Variations to Try
While this recipe is incredible as is, you can easily customize it! Try adding chopped peanuts for extra crunch, a different type of chocolate chip (like dark or white chocolate), or even a drizzle of homemade rich chocolate syrup (coming soon) over the top after they’ve cooled. For a completely different but equally comforting meal, check out this amazing Butter Chicken Recipe (coming soon).
How to Store Your Brownies
Store your marshmallow peanut butter brownies in an airtight container at room temperature for up to 3 days. If you store them in the refrigerator, the texture will become firmer. You can also freeze them for up to 3 months. To freeze, wrap the cooled brownies tightly in plastic wrap and then in aluminum foil. Thaw at room temperature before serving.
Frequently Asked Questions
Absolutely! These brownies are a great make-ahead dessert. You can bake them a day in advance. Store them uncut in the pan, covered, at room temperature. Cut just before serving to keep them fresh.
Yes, you can! Swirl about 1 cup of marshmallow fluff over the brownie batter along with the peanut butter before baking. Note that this will create a different texture, more like a gooey layer baked within rather than a toasted topping.
It’s best to use a standard creamy peanut butter like Jif or Skippy. Natural peanut butters can separate and have a grittier texture, which may not swirl as well or provide the same creamy consistency.
The key to fudgy brownies is a higher fat-to-flour ratio. Using melted butter and minimizing how much you mix the batter after adding flour are crucial steps. Overmixing develops gluten, which leads to a more cake-like texture.
Store them in an airtight container at room temperature for up to 3 days for the best texture. Refrigerating them will make them harder, but they will still be delicious.
More Decadent Desserts You’ll Love
If you’ve fallen in love with these fudgy marshmallow peanut butter brownies, you’re in for a treat! These brownies are just the beginning of the deliciousness you can create. We hope you feel inspired to get in the kitchen and whip up a batch of these incredible treats. Share your creations and tag us on Pinterest—we can’t wait to see them!
Marshmallow Peanut Butter Brownies Recipe
Marshmallow Peanut Butter Brownies: The Ultimate Fudgy & Gooey Guide
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper. In a small bowl, mix the creamy peanut butter and powdered sugar until combined. Set aside.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, sift together flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips. Pour batter into the prepared pan. Dollop the peanut butter mixture over the top and use a knife to gently swirl it into the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and sprinkle mini marshmallows evenly over the top. Return to the oven for 2-3 minutes until marshmallows are puffy. Optional: Broil for 30-60 seconds for a toasted top, watching carefully.
- Let the brownies cool completely in the pan before lifting out with the parchment paper and cutting into 16 squares.
Notes
Cool completely: This is crucial for clean cuts and allowing the brownies to set properly.
Storage: Store in an airtight container at room temperature for up to 3 days.
