Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it incredibly easy to lift the brownies out once they're set. Lightly grease the parchment paper as well.
- In a large microwave-safe bowl, melt the 1 cup of unsalted butter. This is the base for our rich brownie mixture.1 cup unsalted butter, melted
- To the melted butter, add the 2 cups of granulated sugar and whisk until well combined. Then, beat in the 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract for that classic brownie flavor.2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This ensures your dry ingredients are evenly distributed, preventing pockets of flour or leavening agents.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.
- In a small bowl, gently warm the ¾ cup of creamy peanut butter and ½ cup of marshmallow fluff in the microwave for about 20-30 seconds until slightly softened. This will make them easier to swirl. Spoon dollops of this peanut butter and marshmallow mixture over the brownie batter.¾ cup creamy peanut butter, ½ cup marshmallow fluff
- Using a knife or a skewer, gently swirl the peanut butter and marshmallow fluff into the brownie batter. Don't over-swirl; you want distinct pockets and ribbons of flavor.
- If you like an extra burst of chocolate, sprinkle the ½ cup of chopped semi-sweet chocolate chips over the top of the batter and gently swirl them in as well.½ cup chopped semi-sweet chocolate chips (optional, for added texture)
- Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, or until the brownies are firm and set. This no-bake method allows the flavors to meld beautifully and the texture to become perfectly fudgy.
- Once the brownies are firm, use the parchment paper overhang to lift the entire slab out of the pan. Place it on a cutting board and cut into desired squares. For an extra decadent touch, you can drizzle with additional warmed peanut butter and marshmallow fluff before serving.Extra creamy peanut butter and marshmallow fluff, for drizzling (optional)
Notes
Store leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual brownies or the entire pan tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Gently warm individual squares in the microwave for 10-15 seconds for a slightly warmer, gooier texture.
