Fluffernutter Brownie Swirl Bars

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup creamy peanut butter
• 1/2 cup marshmallow fluff
• 1/4 cup mini chocolate chips

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy lifting, and lightly grease the paper.
2. 2Melt the butter in a medium saucepan over low heat or in the microwave. Remove from heat and whisk in the sugar until glossy.
3. 3Whisk in the eggs one at a time, then the vanilla, until the mixture is smooth and slightly thickened.
4. 4Sift in the cocoa powder, flour, and salt. Stir just until a thick, shiny brownie batter forms with no dry pockets.
5. 5Spread two-thirds of the brownie batter evenly into the prepared pan. Reserve the remaining batter.
6. 6In a small bowl, stir the peanut butter until loosened. Drop spoonfuls of peanut butter and marshmallow fluff alternately over the batter in the pan.
7. 7Dollop the remaining brownie batter on top. Use a knife or skewer to swirl the peanut butter, fluff, and batter together in figure-eight motions for a marbled look. Do not over-swirl.
8. 8Sprinkle the mini chocolate chips evenly over the surface. Bake for 22 to 26 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
9. 9Cool completely in the pan on a wire rack for at least 1 hour so the swirls firm up.
10. 10Lift out using the parchment, cut into 6 bars, and serve. The fluff pockets stay gooey for the full fluffernutter effect.