Get ready to discover your new favorite dessert. These Marshmallow Peanut Butter Brownies are the perfect combination of rich, fudgy chocolate, creamy peanut butter, and a perfectly toasted, gooey marshmallow topping. This from-scratch recipe is surprisingly simple and delivers a truly decadent treat that will have everyone asking for the recipe. If you’ve been searching for the ultimate brownie experience, you’ve found it.
Why You’ll Love These Marshmallow Peanut Butter Brownies
This isn’t just another brownie recipe; it’s an upgrade to a classic. We’ve perfected the balance of flavors and textures to create a truly unforgettable dessert.
- Unbelievably Fudgy Base: We use both melted chocolate and cocoa powder for a deep, rich chocolate flavor and an incredibly moist, fudgy texture.
- Creamy Peanut Butter Swirl: A generous layer of melted peanut butter adds a savory, nutty contrast that cuts through the richness of the chocolate.
- Perfectly Toasted Marshmallow Topping: We’ll show you the trick to getting a beautiful, golden-brown marshmallow topping without it dissolving into a sticky mess.
- Simple, From-Scratch Goodness: Using simple pantry staples, you can create a dessert that tastes like it came from a gourmet bakery. No box mixes needed!
Ingredients You’ll Need
This recipe relies on standard baking ingredients. For the best results, use high-quality chocolate and cocoa powder.
For the Brownies:
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salt
- Semi-Sweet Chocolate Chips
For the Topping:
- Creamy Peanut Butter
- Miniature Marshmallows
Step-by-Step Instructions for Perfect Brownies
Follow these simple steps to create the most amazing Marshmallow Peanut Butter Brownies. Precision is key, so read through the steps before you begin.
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 two sides. This will make it much easier to lift the brownies out later. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Make the Fudgy Brownie Batter
In a large saucepan, melt the butter over low heat. Remove from the heat and stir in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined—be careful not to overmix! Finally, fold in the semi-sweet chocolate chips.
3. Bake the Brownie Base
Pour the batter into your prepared pan and spread it into an even layer. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. It’s important to slightly underbake them at this stage to keep them fudgy.
4. Add the Peanut Butter & Marshmallow Topping
Remove the brownies from the oven. In a small microwave-safe bowl, heat the peanut butter for 20-30 seconds, or until it’s smooth and easy to drizzle. Drizzle the warm peanut butter evenly over the surface of the brownies. Immediately sprinkle the miniature marshmallows in an even layer over the peanut butter.
5. The Final Bake & Cooling
Return the pan to the oven and bake for another 5-8 minutes, or until the marshmallows are puffed and lightly golden brown. For a more toasted flavor, you can switch the oven to the broil setting for the last 30-60 seconds, but watch them very closely as they can burn in an instant. Let the brownies cool completely in the pan on a wire rack before cutting and serving. This is the hardest part, but it’s crucial for clean slices!
Tips for the Best Marshmallow Peanut Butter Brownies
Want to ensure your brownies are absolutely perfect? Here are a few expert tips.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to cakey, dry brownies instead of rich, fudgy ones. Mix until the ingredients are just combined.
- Use Room Temperature Eggs: Room temperature eggs incorporate more easily into the batter, creating a smoother, more uniform texture.
- The Parchment Paper Sling: Don’t skip the parchment paper overhang. It’s the easiest way to remove the brownies from the pan without breaking the delicate marshmallow topping.
- Patience is Key: You must let the brownies cool completely before cutting. Warm brownies, especially with a gooey topping, will fall apart. For extra clean cuts, chill them in the fridge for 30 minutes before slicing. If you enjoy warm desserts, you can try this amazing peach cake recipe.
How to Store Your Brownies
Store leftover brownies in an airtight container at room temperature for up to 3 days. The marshmallows may become slightly stickier over time, but they will still be delicious. We do not recommend refrigerating them, as it can dry out the brownie base. For another great make-ahead dessert, try this No-Bake Marshmallow Cheesecake.
Frequently Asked Questions
Yes, these brownies are great for making ahead. You can bake them a day in advance. Store them in an airtight container at room temperature after they have cooled completely. They will stay fresh and delicious.
Absolutely! For a shortcut, you can prepare a boxed brownie mix for an 8×8 pan according to the package directions. Bake it for the recommended time, then proceed with adding the peanut butter and marshmallow topping as described in the recipe for the final 5-8 minutes of baking.
The key is to add the marshmallows near the end of the baking time. Bake the brownie base first, then add the topping and return to the oven just long enough to puff and toast the marshmallows. For extra control, use the broiler for 30-60 seconds, watching them constantly.
Store any leftover brownies in an airtight container at room temperature for up to 3 days. Do not refrigerate them, as this can cause the brownie texture to become dry and hard.
A standard creamy peanut butter like Jif or Skippy works best as it melts smoothly for drizzling. Natural peanut butters can separate and create an oily texture, so they are not recommended for this recipe.
More Dessert Recipes You’ll Love
If you loved these brownies, you should check out our recipe for 3 Ingredient Banana Brownies for a healthier, yet still delicious, alternative!
The Best Marshmallow Peanut Butter Brownies Recipe
Marshmallow Peanut Butter Brownies: The Ultimate Fudgy & Gooey Treat
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- In a large saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar. Add eggs one at a time, mixing well after each, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove brownies from the oven. Gently warm the peanut butter in the microwave for 20-30 seconds until smooth, then drizzle it over the brownies.
- Sprinkle the miniature marshmallows in an even layer over the peanut butter.
- Return the pan to the oven and bake for another 5-8 minutes, until the marshmallows are puffed and lightly golden. For a more toasted look, broil for 30-60 seconds, watching constantly.
- Let the brownies cool completely in the pan on a wire rack before lifting out with the parchment paper and slicing.
Notes
Store in an airtight container at room temperature for up to 3 days for maximum freshness.
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We hope you love this recipe for Marshmallow Peanut Butter Brownies as much as we do! If you make it, be sure to leave a comment below and share your creation with us on Pinterest. Your feedback helps us and inspires other home cooks!
